Need help with carbonating my Stout!!

[bajabrewer]

Did my first all-grain Chocolate Oatmeal Stout, and purchased a Guinness style faucet for my Kegaerator, using BeerGas (75% Nitrogen / 25% Carbon Dioxide).

So far, I've learned that stouts don't required much carbonation, and if trying to get the correct head and carbonation levels, I would have to establish my volumes between 1.0 and 1.2 with pure CO2. I did this for about 4 days at 64°F, then cooled beer to 43°F and connected my Beer Gas and it pours with hardly any carbonation.

I want to get the same cascade effect as a Guinness. Should I try to reach over 2.0 volumes? Any suggestions?

Also... after it's carbonated, I'm supposed to set my beergas pressure to between 25 and 35 psi for pouring; what happens after I'm finish pouring a few drinks and plan to leave beer for a few days without serving... should I go back to my pure CO2 gas?

 

[audger]

I did this for about 4 days at 64°F

that is no where near long enough, unless you were using some burst carb methods which i do not recomend. stouts are also normally around 1.5-2 volumes of CO2, so 1 volume might be too little for you.

remember when using 75/25 beer gas, that whatever pressure you have on your regulator is going to be 4x the pressure required for strait 100% CO2, given the same carbonation level and temperature.

so if 8PSI on regular CO2 gives you the proper carbonation level, you will need 32PSI of 75/25 beer gas (at the same temperature) to give you the same carbonation level.

what happens after I'm finish pouring a few drinks and plan to leave beer for a few days without serving...

if your beergas pressure is equivalent to CO2 pressure (4x higher for 75/25 mix), you can just leave it on. if your beer gas pressure is lower than 4x, you will eventually lose carbonation.

Partial pressure - Wikipedia, the free encyclopedia