Why does that always sound dirty?
Anyway, I frequent a local brew pub where I live (which happens to be #13 on BeerAdvocate's top 50 places to get a beer in the US
), and they make a *fantastic* oatmeal stout that they call Shade Mountain Oatmeal Stout. It's seriously like drinking silk. It's ridiculously smooth and has a very Guinness-esque head. My question is this: what accounts for that smoothness and HOW in God's name can you get that style head? Standard corn sugar does not give me the desired effect.
SWMBO loves it more than I do, and she wants to try to replicate it. We made a batch of oatmeal stout the other day, and she hates it when beer is strongly (read: normally) carbonated, and likes it to have more of a Guinness-level carbonation. I don't know how to achieve this result. Help!