Kegging with DME

[BierreNoix]

Greetings

I have made an all grain batch of Guinness clone and plan to keg with DME assuming I will get smaller bubbles and hopefully a creamier head.
Could anyone suggest an amount of DME for guinness kegging?
Is it ever much different if kegging an IPA?

Are there any solutions that approximate guinness head with out investing in Nitro set up? Can you place a Stout tap on Co2 and expect better head than regular tap?

New to kegging ---- many thanks for any help

C

 

[Yooper]

Greetings

I have made an all grain batch of Guinness clone and plan to keg with DME assuming I will get smaller bubbles and hopefully a creamier head.
Could anyone suggest an amount of DME for guinness kegging?
Is it ever much different if kegging an IPA?

Are there any solutions that approximate guinness head with out investing in Nitro set up? Can you place a Stout tap on Co2 and expect better head than regular tap?

New to kegging ---- many thanks for any help

C

In my opinion, there isn't a difference in the carbonation texture whether DME is used, or corn sugar. A creamy pour comes from a nitrogen set up.

Still, you can do very well with kegging a Guiness clone with DME or sugar. What I always do when I prime the keg is use 1/2 of the normal amounts of priming sugar than when I bottle. So, if you use 1.25 cups of DME to prime, for example, you'd use have that amount for priming the keg.

I don't know about a stout tap on co2 giving you a better head. It would definitely give you more foam, but I"m not sure of the quality.