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Old 11-27-2007, 06:34 AM   #1
Apr 2007
State College Pa
Posts: 165

I had a Youngs Double Choc Stout in a can today. I have had and really enjoyed draft versions of Young Dc before. What suprised me was that the can version had a the same qualities as most stouts carbed with nitrogen like the tap versions of guiness, and youngs DC. The caned version did have some sort of pressurized widget that was obviously helping the pour situation, but are these beers as well as guiness bottles carbed with nitrogen and then bottled?
Pretty much what I am getting at is... I have a desperate desire to pour a homebrewed kegged stout that is thick and creamy like these nitrogen infused bad boys, but I dont want to shell out the mulla for a n2 tank! IS THERE ANY OTHER WAY. I know malto dex and lactose may help a bit, but does anyone have any other suggestions. I have a pretty good feeling feeling that I already know the answer you guys are going to give...and that is ..no nitrogen = no thick and creamy stout. But despite this ....maybe .....just maybe....someone knows something about this i dont!?

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Old 11-27-2007, 07:13 AM   #2
BadKarmaa's Avatar
Jan 2006
Albuquerque, NM
Posts: 84

I hear you brother. I have a choc mint stout about to go into secondary. It's one of the best crazy concoctions I've ever come up with, and yet fails to get the same creamy, frothy pour Young's and Guinness have. I have a special stout tap on order, but I think it's only a waste of money at this point. I'll keep my fingers crossed with you.
Bad men live that they may eat and drink, whereas good men eat and drink that they may live. -- Socrates

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Old 11-27-2007, 08:29 AM   #3
Sep 2007
Posts: 292
Liked 10 Times on 3 Posts

Can you post the recipe for that Chocolate Mint Stout? That sounds REALLY Tasty!!!!!

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Old 11-27-2007, 11:25 AM   #4
Bob's Avatar
Nov 2007
Christiansted, St Croix, USVI, US Virgin Islands
Posts: 3,927
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Unfortunately, I don't know of anything other than nitrogen which will give you that result. And nitrogen is distressingly difficult to introduce into finished beer, because of the pressures required. You can't just put on top-pressure, chill it, and wait - like CO2 - you really need a carbonization (nitrogenation?) stone. Frankly, I was never able to get it to work to my satisfaction as a professional brewer, much less at home.

BadKarmaa - the stout tap will look cool, but it really isn't going to help, I'm afraid. In fact, you'd better disassemble it and remove the sparkler; it's going to foam your carbonated beer all over the place. Unless, of course, you undercarbonate and serve your stout like a real ale.

Sometimes I really hate nitrogen beers. We all love them and want to make our own, and get disheartened when we can't.

Of course, I might be unaware of some widget (pardon the pun) now available in the homebrew market which permits nitrogenation. I certainly hope so!
Fort Christian Brewpub
St Croix, US Virgin Islands

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Old 11-27-2007, 12:14 PM   #5
Burrowing Owl Brewery
niquejim's Avatar
Jul 2007
Cape Coral Florida
Posts: 2,376
Liked 51 Times on 40 Posts

While not perfect, if you pour a glass of stout gently( very little head) then use a meat injector to draw off a little and keeping the tip submerged in the beer quickly push the plunger of the injector. It will give you a nice thick creamy head on your beer.

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Old 11-27-2007, 02:37 PM   #6
Bellybuster's Avatar
Aug 2007
, Ontario, Canada
Posts: 905
Liked 161 Times on 126 Posts

the syringe method really does work well
Beer me!!!!!!!

on Tap
FawkesHole "Guy"ness
FawkesHole I.R.A.
FawkesHole Powder Plot IPA

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Old 11-28-2007, 01:18 AM   #7
BadKarmaa's Avatar
Jan 2006
Albuquerque, NM
Posts: 84

Originally Posted by mikeyc
Can you post the recipe for that Chocolate Mint Stout? That sounds REALLY Tasty!!!!!
It's still a work in progress.....The finishing hops can probably go, and I think it could use a bit more chocolatie goodness. Also might modify the grain bill just to get a higher potential gravity for alcohol content. My OG have been around 1.050 and finish at 1.016. Feel free to scrutinize and/or make suggestions.

Winter Wonderland Chocolate Mint Stout

A ProMash Recipe Report

BJCP Style and Style Guidelines

13-B Stout, Sweet Stout

Min OG: 1.042 Max OG: 1.056
Min IBU: 25 Max IBU: 48
Min Clr: 30 Max Clr: 60 Color in SRM, Lovibond

Recipe Specifics

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 11.50
Anticipated OG: 1.059 Plato: 14.51
Anticipated SRM: 61.2
Anticipated IBU: 46.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


% Amount Name Origin Potential SRM
73.9 8.50 lbs. Pale Malt(2-row) America 1.036 2
8.7 1.00 lbs. Roasted Barley America 1.028 450
8.7 1.00 lbs. Chocolate Malt America 1.029 350
4.3 0.50 lbs. Crystal 90L America 1.033 90
4.3 0.50 lbs. Black Patent Malt America 1.028 525

Potential represented as SG per pound per gallon.


Amount Name Form Alpha IBU Boil Time
2.00 oz. Fuggle Plug 5.00 43.7 60 min.
0.25 oz. Cascade Plug 5.75 2.1 20 min.
0.25 oz. Cascade Plug 5.75 1.0 5 min.


Amount Name Type Time
0.75 Cup(s) cocoa Powder Spice 30 Min.(mash)


WYeast 1056 Amercan Ale/Chico


3/4 cup cocoa powder - last 30 min of boil

1 oz dried spearmint leaves in

condition 14 days
Bad men live that they may eat and drink, whereas good men eat and drink that they may live. -- Socrates

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Old 11-28-2007, 01:25 AM   #8
Oct 2007
Posts: 1,619
Liked 42 Times on 42 Posts

Originally Posted by mikeyc
Can you post the recipe for that Chocolate Mint Stout? That sounds REALLY Tasty!!!!!
So now my joke about priming a holiday ale with candy canes doesn't sound so funny.

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Old 11-28-2007, 01:43 AM   #9
uglygoat's Avatar
Jan 2005
Clebland, OH
Posts: 2,765
Liked 8 Times on 8 Posts

i really think guinness has moved stout away from what it was traditionally. try the export at the very least. these over pressuriezed kegs and widgets cans served at cold temps are not really what stout was about, at least imho.
A barrel of malt, a bushel of hops, you stir it around with a stick
The kind of lubrication to make your engine tick

never argue with an idiot, they'll just drag you down to their level and beat you with experience.

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Old 11-28-2007, 04:44 AM   #10
Nov 2007
It's Always Sunny
Posts: 465
Liked 3 Times on 3 Posts

Mosher has a chocolate mint stout recipe in Radical Brewing...and I have a variation of that recipe in my fridge/closet

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