Post pour nitrogen ?

[walther]

Hi,

Some people add suger and milk after they have poured a cup of coffee??

Could you do the same with nitrogen and beer?

I could imagine a small dispenser next to the salt on the table,....


cheers,
walther

 

[Cpt_Kirks]

I don't think it works that way...

 

[walther]

why not?

Is that not how those widgets in Guinness works? a quick injection of nitrogen in an open beer ?

Cheers,
walther

 

[ColoradoXJ13]

nitrogen is a gas....

 

[Sk84BeeR]

haha quick shot to the bottom of the glass! could maybe work. probably not cheap. neat idea though.

 

[olllllo]

Widget (beer - Wikipedia, the free encyclopedia)

A can of beer is pressurised by adding liquid nitrogen, which vaporises and expands in volume after the can is sealed, forcing gas and beer into the widget's hollow interior through a tiny hole—the less beer the better for subsequent head quality. In addition, some nitrogen dissolves in the beer which also contains dissolved carbon dioxide.
The presence of dissolved nitrogen allows smaller bubbles to be formed with consequent greater creaminess of the subsequent head. This is because the smaller bubbles need a higher internal pressure to balance the greater surface tension, which is inversely proportional to the radius of the bubbles. Achieving this higher pressure would not be possible with just dissolved carbon dioxide, as the greater solubility of this gas compared to nitrogen would create an unacceptably large head.
When the can is opened, the pressure in the can quickly drops, causing the pressurised gas and beer inside the widget to jet out from the hole. This agitation on the surrounding beer causes a chain reaction of bubble formation throughout the beer. The result, when the can is then poured out, is a surging mixture in the glass of very small gas bubbles and liquid.
This is the case with certain types of draught beer such as draught stouts. In the case of these draught beers, which before dispensing also contain a mixture of dissolved nitrogen and carbon dioxide, the agitation is caused by forcing the beer under pressure through small holes in a restrictor in the tap. The surging mixture gradually settles to produce a very creamy head.

 

[olllllo]

Try this:

https://www.homebrewtalk.com/f12/another-stout-recipe-question-7465/#post69625

 

[BigKahuna]

I think what you are after is like the steamer nozzle on the espresso maker but with nitro right?

 

[walther]

>I think what you are after is like the steamer nozzle on the espresso maker but with nitro right?

Exactly,...

Does anyone have N2 tank lying around, would love to hear what an oxygenation stone with N2 would do to a beer ?

cheers,
walther

(btw, N2 can also be a liquid and a solid )

 

[King of Cascade]

>I think what you are after is like the steamer nozzle on the espresso maker but with nitro right?

Exactly,...

Does anyone have N2 tank lying around, would love to hear what an oxygenation stone with N2 would do to a beer ?

cheers,
walther

(btw, N2 can also be a liquid and a solid )

It won’t work because the beer needs to be pressurized with N2. The Syringe trick works I was doing it last night with stout.

 

[walther]

> It won’t work because the beer needs to be pressurized with N2.

I know, but still,.... It works with the faucet, and it is rather similar to the syringe trick. I wont rest until I have tried it, or someone else has


Cheers,
walther

 

[King of Cascade]

> It won’t work because the beer needs to be pressurized with N2.

I know, but still,.... It works with the faucet, and it is rather similar to the syringe trick. I wont rest until I have tried it, or someone else has


Cheers,
walther

Good luck with that....the faucet works the same way as the syringe, it's a poor mans Stout faucet. I think you belive the head comes from the N2 but it comes from the faucet (or syringe)

stout faucet

The beer is forced through a restrictor disc, which de-gasses the beer and creates a thick white head with tiny bubbles.

 

[Yuri_Rage]

You don't "carbonate" the beer with N2, you pressurize it with N2 to force it through the restrictor plate in the faucet (or to force it into the widget). The reason for N2 is to create high pressure without high carbonation (N2 is far less soluble in water than CO2). N2 through a carbonation stone would not achieve your goal. Doing nearly anything post-pour with N2 would be a waste of time, gas, and money.

 

[walther]

ok, ok, you guys are no fun