I am currently prepping my first Nitro Stout. The system is set up with beer gas and regulator and what I believe to be the right length 3/16" beer line (8').
Specifically my question is the method to force carb the stout to 1 to 1-1/2 volumes of CO2. I'm just not getting the "science".
I typically force carb my CO2 beers by the "set it and forget it" method. Takes longer but seems to be less problematic than other methods. I'm not sure I can do that with the Nitro system. Hoping someone more knowledgeable in the nitro world can help me with this.
If you refer to traditional carbonation charts, to get the proper carbonation, the beer needs to be either too warm or pressure way too low for dispensing purposes. Combine that with the fact that you need to have the regulator at 25 psi or more to have a proper pour of the beverage. It doesn't add up.
I get that the beer gas (25/75 mix) is only part CO2. So if you presume that only 25% pressure is CO2 and is absorbed you would have a theoretical CO2 pressure of about 6 psi. Way more than what is required for the desired volumes of CO2 for the style. Eventually the beer would "over carb". (I'm assuming). So how do you avoid it?
As a additional thought. Do I even need to "force carb" the beer? If I understand the "science", the beer post fermentation, is already close to 1 volume anyways (if you go with what the formula results are in Pro Mash given the fermentation temp ect.).
So to clarify, can I "set it and forget it" and if so, at what pressure and temp? Keeping in mind that I will want it on the cooler side, not the traditional "cellar" temp.
Thanks for your patience with my lengthy question and for your insightful responses.
Best Regards,
Driddy
Specifically my question is the method to force carb the stout to 1 to 1-1/2 volumes of CO2. I'm just not getting the "science".
I typically force carb my CO2 beers by the "set it and forget it" method. Takes longer but seems to be less problematic than other methods. I'm not sure I can do that with the Nitro system. Hoping someone more knowledgeable in the nitro world can help me with this.
If you refer to traditional carbonation charts, to get the proper carbonation, the beer needs to be either too warm or pressure way too low for dispensing purposes. Combine that with the fact that you need to have the regulator at 25 psi or more to have a proper pour of the beverage. It doesn't add up.
I get that the beer gas (25/75 mix) is only part CO2. So if you presume that only 25% pressure is CO2 and is absorbed you would have a theoretical CO2 pressure of about 6 psi. Way more than what is required for the desired volumes of CO2 for the style. Eventually the beer would "over carb". (I'm assuming). So how do you avoid it?
As a additional thought. Do I even need to "force carb" the beer? If I understand the "science", the beer post fermentation, is already close to 1 volume anyways (if you go with what the formula results are in Pro Mash given the fermentation temp ect.).
So to clarify, can I "set it and forget it" and if so, at what pressure and temp? Keeping in mind that I will want it on the cooler side, not the traditional "cellar" temp.
Thanks for your patience with my lengthy question and for your insightful responses.
Best Regards,
Driddy