Do Stouts really pour slower?

[Misplaced_Canuck]

They look pretty darn close in speed. If it's just about the head, when you pour a stout, lower the glass once or twice to create a head. This will push some CO2 out of suspension and create head. My stout does the same thing. I just do the lower the glass trick, and it works great.

M_C

Here is the video... guess I was just interrupting the head forming as a "faster pour".

http://www.youtube.com/watch?v=uAS5RLZEz4w

 

[jvcjbl]

They look pretty darn close in speed. If it's just about the head, when you pour a stout, lower the glass once or twice to create a head. This will push some CO2 out of suspension and create head. My stout does the same thing. I just do the lower the glass trick, and it works great.

M_C

I can set the glass straight down on the kegerator and pour and it will produce NO HEAD. It has only been carbed for a hair over 3 days. I will worry about the head if I can't produce any in the next couple days. Right now I am just enjoying it as it is getting better and better each day.

 

[Misplaced_Canuck]

I decided to take that "bet" and get scientific (not really but it sounds good )

I filled a 1-gallon pitcher to the 2-qt mark, with water at apx 55F, and using a 8-ft 1/4" plastic hose, I measured how long it took to drain it from a fixed height - namely, my kitchen counter down to a bowl on the kitchen floor.

The plain water took 2m21s to drain.

I took the same water and added 1 cup of plain sugar to it, I measured the specific gravity, which was 1.026. I then proceeded to drain the same volume through the same hose at the same height and at the same temperature.

The result was 2m39s, an increase of 18s.

18s is a pretty significant, it's a 12.7 percent change (18 / 141). So I wouldn't consider this to be "insignificant" in any way.

I didn't bother to repeat the test but I see no reason why there would be much change between each test.

M_C

Except you are comparing motor oil to beer that, in terms of viscosity, has significantly less difference.

Its not like his stout is thick as a milkshake, as compared to 0.990 dry champagne.

a 1.020 stout pour should not pour differently than a 1.010 pilsner.

 

[jvcjbl]

Thanks for taking it to the next level. Maybe said placebo was a bit too much . Video got cut off but appears identical. Who knows.

I decided to take that "bet" and get scientific (not really but it sounds good )

I filled a 1-gallon pitcher to the 2-qt mark, with water at apx 55F, and using a 8-ft 1/4" plastic hose, I measured how long it took to drain it from a fixed height - namely, my kitchen counter down to a bowl on the kitchen floor.

The plain water took 2m21s to drain.

I took the same water and added 1 cup of plain sugar to it, I measured the specific gravity, which was 1.026. I then proceeded to drain the same volume through the same hose at the same height and at the same temperature.

The result was 2m39s, an increase of 18s.

18s is a pretty significant, it's a 12.7 percent change (18 / 141). So I wouldn't consider this to be "insignificant" in any way.

I didn't bother to repeat the test but I see no reason why there would be much change between each test.

M_C

 

[Misplaced_Canuck]

You're probably undercarbonated... Or you could be missing "something" to create the head, or you could have something that's preventing the head.

M_C

Thanks for taking it to the next level. Maybe said placebo was a bit too much . Video got cut off but appears identical. Who knows.

 

[jvcjbl]

You're probably undercarbonated... Or you could be missing "something" to create the head, or you could have something that's preventing the head.

M_C

upped my Co2 to 14 psi. It is split to a manifold. Part of this perceived "slowness" could be because I had the last two kegs dialed in at 14 psi and this time I reset it at 12 psi since it was a stout going in and it is a single regulator setup. I will give this a try to see how it does.

***Picture was during a test fitting. Crimps have been added to all the lines and everything leak tested.***