I am wanting to brew this but wondering, do I push it from the keg with CO2 or N2??
I got a few OSH in a can and loved the stuff and have read that its even better from a tap. How is it poured over in England? Creamer faucet, stout faucet??
I would like to serve it with that nice thick creamy head.
Sorry for asking so many questions, I havent been able to do much research lately due to "war games"