mhermetz
Well-Known Member
I've been reseraching methods of pouring a Guinness clone. It seems everyone has there own way of doing it. I haven't really heard any of the pro/cons of each though. Maybe you can help me out. I'm brewing this bad boy on the weekend and I want to have the setup ready for it.
1. Using only c02. Regular tap:
This version makes me nervous. I have read a couple accounts that they can get the foamy head and low carbonation with this method however. They carb to 1.6 volumns then pour through a regular tap at 15PSI. This requires you to bleed off the excess pressure after every pint or after a night of drinking multiple Guiness.
Pro: Cheap, no new equipment.
Con: wasting extra c02, not 100% authentic.
2. Beer Gas 75% n2 and 25% c02 split. Stout Tap:
The authentic way. This requires you to carb using c02 then using a separate tank (beergas) to push the beer through the stout faucet @30PSI. This is not possible for me. I can't find a place to buy beergas from; at least with in a 100km.
Pro: Authentic and best way to pour
Con: Expensive, new equipment costs.
3. C02 and Nitrogen seperatly. Stout tap:
I have only read this once and I couldn't quote it if I tried. I however do not see why this would be a problem other then the fact you will have to closely monitor the volumns of c02 in your beer from dropping to low while on Nitrogen. You simply carb the beer to 1.6 volumns, disconnect the c02 and attached directly to 100% Nitrogen to push the beer out @30PSI. Again, you probably couldn't leave the nitrogen on the beer for too long without lossing some volumns of c02.
Pro: Authentic pour.
Con: Expensive, new equipment costs, little more work.
With that being said, if anyone has something to add please let me know. Also, If anyone uses option #1, I would love to see a picture of the results.
I plan on going with option #3. Haven't sourced out a N2 place yet but I'm sure the place I get my c02 from has strictly N2 tanks too.
Now I just need to find a cheap stout faucet in Canada. Probably harder then it sounds.
1. Using only c02. Regular tap:
This version makes me nervous. I have read a couple accounts that they can get the foamy head and low carbonation with this method however. They carb to 1.6 volumns then pour through a regular tap at 15PSI. This requires you to bleed off the excess pressure after every pint or after a night of drinking multiple Guiness.
Pro: Cheap, no new equipment.
Con: wasting extra c02, not 100% authentic.
2. Beer Gas 75% n2 and 25% c02 split. Stout Tap:
The authentic way. This requires you to carb using c02 then using a separate tank (beergas) to push the beer through the stout faucet @30PSI. This is not possible for me. I can't find a place to buy beergas from; at least with in a 100km.
Pro: Authentic and best way to pour
Con: Expensive, new equipment costs.
3. C02 and Nitrogen seperatly. Stout tap:
I have only read this once and I couldn't quote it if I tried. I however do not see why this would be a problem other then the fact you will have to closely monitor the volumns of c02 in your beer from dropping to low while on Nitrogen. You simply carb the beer to 1.6 volumns, disconnect the c02 and attached directly to 100% Nitrogen to push the beer out @30PSI. Again, you probably couldn't leave the nitrogen on the beer for too long without lossing some volumns of c02.
Pro: Authentic pour.
Con: Expensive, new equipment costs, little more work.
With that being said, if anyone has something to add please let me know. Also, If anyone uses option #1, I would love to see a picture of the results.
I plan on going with option #3. Haven't sourced out a N2 place yet but I'm sure the place I get my c02 from has strictly N2 tanks too.
Now I just need to find a cheap stout faucet in Canada. Probably harder then it sounds.