Just tapped a Belgian Farmhouse Ale that I brewed up this winter. It was a kit from AHS, and used Wyeast 3726. I also just set up my stout faucet/nitro setup and decided to pour the belgian through it.
When poured through a traditional faucet, the Farmhouse is nice and dry, spicy, bready, and leaves the palate wanting more. Through the stout faucet, the aroma is hidden under a beautiful layer of foam, the mouthfeel is thick, flavor same, but then finishes dry about 3 seconds after the swallow. Pretty cool sensation that I'm not used to from a Belgian or from a stout faucet.
Anyone else done/doing this? I'd recommend trying it. I'm thinking I'll do a Dubbel or Quad at some point, and try it on nitro to see if I can get the same effect.
Primary: EdWort's Apfelwein, Cabra Cuerda Stout
Secondary: KGB Bourbon RIS
On Tap: Capitol Peak IPA, Mont Blanc IPA (Capitol Peak fermented w/ Belgian Yeast), KGB RIS
Bottled: 4.0 GPA(German Pale Ale), EdWort's Apfelwein
Up Next: 3-Way Tripel, Coconut Porter, Nor'Easter Winter Ale, Once You Go Black IPA, German Pilsner, Scotch Ale