I know, the title is about as clear as mud but it's the best I could come up with.
I'm wondering specifically about beer gas - which is about 70/30 blend of nitrogen and CO2. I have a nitro setup and have used beer gas and get the idea (serve at high pressure for the stout faucet while not over carbing the beer).
But I'm wondering why we don't just carb the beer to 1.5 volumes of CO2 and then put it on straight nitrogen to serve. I expect nitrogen is cheaper and, practically speaking, I'm having a hard time finding beer gas since I moved.
Say I did carb with CO2 and serve with nitrogen, will the CO2 come out of solution even with the nitrogen pressurizing the keg to 30psi? Is the volume of CO2 that stays dissolved in the beer simply a function of pressure or does it have to be CO2 gas that's applying that pressure?
I'm wondering specifically about beer gas - which is about 70/30 blend of nitrogen and CO2. I have a nitro setup and have used beer gas and get the idea (serve at high pressure for the stout faucet while not over carbing the beer).
But I'm wondering why we don't just carb the beer to 1.5 volumes of CO2 and then put it on straight nitrogen to serve. I expect nitrogen is cheaper and, practically speaking, I'm having a hard time finding beer gas since I moved.
Say I did carb with CO2 and serve with nitrogen, will the CO2 come out of solution even with the nitrogen pressurizing the keg to 30psi? Is the volume of CO2 that stays dissolved in the beer simply a function of pressure or does it have to be CO2 gas that's applying that pressure?