Help! I can't pour a Black and Tan!

[Snuffy]

I'll flog a dead horse.
A bartender told me once that the secret to a good stratified B&T is to have the Bass really cold and the Guinness closer to room temp. Then you use that spoon thingy that lays on the glass just for that purpose. I think fill level was a factor too. Bass needs to be to the right level so the Guinness just slides in and doesn't fall much.

 

[vandalay]

my black and pale

 

[50calshooter]

Alright, I've got a pale ale and a porter on tap, but I can't quite seem to pour a black and tan without them mixing.

I have my psi set to 12 and they pour perfect by themselves, but I think it pours too fast even with my ten foot lines.

Do yall think I need to pour into seperate glasses and then into one?

In order to pour a proper black and tan the dark beer on top has to be a nitrogenated beer poured through a nitrogen faucet. Its how we regulate the flow of the beer over the spoon. You can't really regulate the flow with a co2 beer faucet. That's why the dark beer is always on top. Guinness was used in the original BT with Bass Ale on the bottom.