Flat[ish] Coopers Stout tastes like Guiness

[biodiesel]

Interesting discovery right now.
I've had a cold for the past week, and finally felt good enough to have a pint tonight. I discovered a half full 2 litre pop bottle of a Cooper's stout kit I made a few months ago (650 gms Pale Malt extract, 300gms sugar, 300 gms molasses, 1 cup strong coffee). Must have sat in the fridge half empty for about two weeks.
The funny thing is the bubbles are not vigorous but very small and the taste, texture and impression is now very close to nitrogen-Guinness (which is what I want in a stout!). I may have to semi-flatten all my stouts from now on!

 

[DaNewf]

For a lot of their beer kits Coopers recommends 8 grams of dextrose per litre for priming. But when you check a lot of their stout recipes (from the Coopers website) they recommend half that amount, 4 grams per litre. Whenever I do a Coopers stout kit I prime at the 4g/l rate.

In addition to the lower priming rate I sort of degas my poured stout using a syringe (one used for administering oral medication to babies). Leaving at least an inch of head space in the glass I suck up 2 ml of stout in the syringe and then shoot it back into the glass as fast as possible. The result is usually a cascading effect (similar to the one you get with a Guinness nitro can) and a "flatter" stout. I recommend doing this over a sink the first couple of times (ask me why).