Stout pour

[nyer]

I kegged an oatmeal stout last week. I have regular faucets with 8 feet of lineand co2 set at 12-14. This always works great for my regular beer. It doesn't work that great for the stout, I'm not getting much head (pun intended) with this setup. Are there any tricks on getting a good stout pour? I'm not really ready to buy the right faucet and beer gas setup yet.

 

[boo boo]

Was it your recipie that is at fault not getting your head or is it really the pour?

Reason I'm saying this is because I'm drinking a dry stout that while it tastes great, it don't have any head although the carbonation is higher than the style calls for. This brew is a bottled one and the first one I've made without head. I did revamp my recipie to allow for a protien rest a-la-jamils recipie in his and John P 's book. I fear the rest wasn't either needed or was too long.

But out of a fawcett all you should need to do is to pour straight down the middle of the glass to get big head. It remains then for the brew to have enough protien left in the recipie to hold the head there.