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Old 03-09-2012, 09:45 PM   #1
Jayhem
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I've always wondered how Guinness have such a silky smooth creamy head when poured. No other beer I've ever had has a head like this. It's almost like the head is not created by bubbles but a dairy product! What ingredient or process creates this? It's quite amazing really.


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Old 03-09-2012, 09:47 PM   #2
Grubba
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Nitrogen tap



 
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Old 03-09-2012, 09:53 PM   #3
Denny
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The nitro pour allows the beer to be served at high pressure which essentially knocks out some carbonation, giving it the creamy mouthfeel. Nitro is used because it goes into solution much less readily than CO2, so you can crank up the pressure. Years ago, bottles of Guinness would come with a syringe. After you poured the beer, you'd use the syringe to suck some up, then shoot it back into your glass. It did the same decarbonation and produced the same effect.
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Old 03-09-2012, 10:19 PM   #4
zacster
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So how would I replicate this at home from bottles? I have 6 gallons sitting in the primary and it tastes pretty much the same (although purists would argue). I don't have kegs. My IPA is doing something similar, but that isn't what it's supposed to do.

 
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Old 03-09-2012, 11:01 PM   #5
Coldies
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Being that you dont keg, you should stick with Denny's plan, by sucking some up after the pour with a syringe and shooting it back into the beer.

 
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Old 03-09-2012, 11:23 PM   #6
stikks
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Guinness Draught with the widget,pours nice for bottled beer.
Or use an inverted spoon and pour over that.It`s not quite
like the nitrogen pull from a tap but for bottles it works well.

 
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Old 01-18-2013, 08:00 AM   #7
BrewToHeugh
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Quote:
Originally Posted by stikks View Post
Guinness Draught with the widget,pours nice for bottled beer.
Or use an inverted spoon and pour over that.It`s not quite
like the nitrogen pull from a tap but for bottles it works well.
Just had one today and felt like I was in Dublin all over again. How can that affect be applied to any beer? Without forced liquid explosion (borat voice)

 
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Old 01-18-2013, 08:07 AM   #8
mike_in_ak
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+1 nitro.


Go to your local microbrew. Ask for whatever they have on nitro. Marvel at the creaminess of tiny bubbles.

 
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Old 01-18-2013, 03:57 PM   #9
unionrdr
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I've even gotten that creamy,fine textured head on my IPA. Since going partial mash,.5lb of carapils in the mash helps a lot. In extract ales,my using DME with LME & at least 2oz of hops for flavoring/aroma seemed to help things along. Many extracts,cans in particular it seems,have carapils in them that help give good head.
But also,proper priming for the style,except for ESB's,stouts,& the like (which traditionally have little head),& the proper amount of time will give finer bubbles & thicker head. At least 3-4 weeks at room temp for carbing/conditioning. Then two weeks fridge time for thicker head & longer lasting carbonation. Def no short cuts will work here,with the rare exception.
I love the creamy citrus head on an IPA.
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Old 01-18-2013, 04:47 PM   #10
Denny
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One reason you get a thick creamy head on an IPA is because of the hopping level. The hops bind the proteins in the beer and increase the beer foam. The more hops, the more foam.


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