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Old 07-03-2008, 07:49 PM   #11
Stevorino's Avatar
Feb 2008
Alpharetta, GA
Posts: 938
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Awesome, I'll get 10 ft per tap and cut it down until I'm happy-- Thanks guys
In Keezer:
1. BCS - Wet Hopped West Coast Blaster
2. CYBI - Gordon's IPA Clone
3. BCS - Scottish -80
4. BCS - Specialty Saison (Gold Medal at BMO)
In Process:
1. BCS - Janet's Brown Ale (Fermenting)

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Old 07-03-2008, 07:55 PM   #12
conpewter's Avatar
Nov 2007
East Dundee, Illinois
Posts: 5,109
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I have found that my stouts don't develop as nice a head during the pour as my pale ales do, but I just do as mentioned before and get a little rough with them, seems like stouts get off on that for some reason.
"People should not be afraid of their governments. Governments should be afraid of their people." - V

Primary: Nothin
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash

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Old 07-03-2008, 08:21 PM   #13
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Bobby_M's Avatar
Aug 2006
Whitehouse Station, NJ
Posts: 23,403
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Head is created by knocking CO2 out of solution during the pour. If you want less, cascade down the side of the glass. If you want more, drop the glass down at the last 1/4 of the pour so the beer is splashing into the center. When you play with your line length to dial in how much head you get, you're screwed when you want a beer with slightly higher carbonation.
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