UK low carbonation and head on pints

[Crafty_Brewer]

Hi everyone, I am sure this topic is a can of worms. I recently made a strong bitter and kegged it, of course it’s rather tasty.

My only complaint was it had no head. My keezer is at 38F (I know, too cold for UK styles, but that’s the middle ground for all the different styles I brew), and I set the secondary regulator to that keg for 5 psi; that should be 1.9 vols according to everyone’s favorite carb chart.

I run 4mm ID EvaBarrier tubing, and swapped my 5’ section out for a 3’ section; 3’ is the minimum length I can attach and still open my keezer lid. It still had no head, but the pour improved from a trickle to a slow pour.

I ended up bumping the psi up to 8, which ought to be about 2.2 vols, and it now has an adequate head, it pours good, and I like the balance a lot better too.

From what I’ve read this seems to be closer to the bottled/export versions of UK ales, but further away from the pub style.

In the short term I’m considering getting some larger ID EvaBarrier tubing so my 3’ section has less resistance, and I can run the psi lower and hopefully still maintain a good head on the pints.

Long term I’m going to add nitro since I want that for stouts anyways, and apparently the northern UK styles that have head on a beer from a sparkler is supposed to be a creamy head anyhow.

I have read that the southern UK styles prefer no head, but more carbonation.

How do you all like your UK beers in terms of vols of co2, and head or no head, and anyone running nitro for a creamy head?

Very long term, well after I add nitro to my setup, I might have to rig up an engine, sparkler, and breather.

 

[Peebee]

I get terrific heads on "UK" beer without trying (no "special" head creating ingredients) ... and serve it at a "proper" UK carbonation of about 1.1 volumes (about 1PSI ... 100ish millibar, use a propane secondary regulator). "Nitro"? You are joking aren't you. I do not include myself as "everyone" if that means using "carb charts"! They are entirely useless for UK "traditional" beer. And what's the length beer tube got to do with it?

Strong beers can be the hardest to get a head on. 4 or 5% abv are easiest. But I wouldn't care if there was little or no head. But not flat! (Certainly not fizzy either) Read my aging essay on the subject if you like:



I do use handpumps (they do subject the beer to a relatively high pressure for an instant). I do not use sparklers, but do have solenoid valves to close the outlets when not used and they are very restrictive and probably do the same job. Don't get a breather, they are for Pubs not homes.

 

[Crafty_Brewer]

I get terrific heads on "UK" beer without trying (no "special" head creating ingredients) ... and serve it at a "proper" UK carbonation of about 1.1 volumes (about 1PSI ... 100ish millibar, use a propane secondary regulator). "Nitro"? You are joking aren't you. I do not include myself as "everyone" if that means using "carb charts"! They are entirely useless for UK "traditional" beer. And what's the length beer tube got to do with it?

Strong beers can be the hardest to get a head on. 4 or 5% abv are easiest. But I wouldn't care if there was little or no head. But not flat! (Certainly not fizzy either) Read my aging essay on the subject if you like:



I do use handpumps (they do subject the beer to a relatively high pressure for an instant). I do not use sparklers, but do have solenoid valves to close the outlets when not used and they are very restrictive and probably do the same job. Don't get a breather, they are for Pubs not homes.

Google drive says I don’t have view permissions for that file.

The line length issue is when using co2 to dispense the beer at a psi that would maintain low carbonation comes out too slow to overcome the resistance in the line to create the necessary turbulence to knock some of the co2 out of solution and cause a head to form on the pint, an issue you don’t have with your hand pump setup.

I’m not joking about Nitro, approximating a trad pub style pour with modern draft equipment is why Guinness invented that process.

My bitter has good head now that it is being dispensed at 8 psi. It’s just the 2.2 vols is a higher carbonation than what I was shooting for, but still makes a great beer in my keezer.

 

[Peebee]

I’m not joking about Nitro, approximating a trad pub style pour with modern draft equipment is why Guinness invented that process.

I know. But it is a "wide of the mark" approximation. But not so far wide as to be out of sight! I do drink the Guinness "nitro" 0.0%, but I won't touch the fully-leaded stuff!

The line length issue is when using co2 to dispense the beer at a psi that would maintain low carbonation comes out too slow to overcome the resistance in the line to create the necessary turbulence to knock some of the co2 out of solution and cause a head to form on the pint, an issue you don’t have with your hand pump setup.

You're right! I did use an electric pump on some historic "ale" clone (no excess CO2 at all) and it worked very well (maintaining a very low "top pressure" of 50mbar with the Propane regulator).

Google drive says I don’t have view permissions for that file.

Now why's it done that? Never mind, here's a local copy ... https://cdn.homebrewtalk.com/data/attach/780/780341-Cask-Conditioned-HB---Final.pdf


I have some extra "authority" in that I'm in, and have always been, the UK. My profile says Wales, but that's the same as saying Alaska is the USA (or, if Trump has his way, Greenland!).

 

[Crafty_Brewer]

I know. But it is a "wide of the mark" approximation. But not so far wide as to be out of sight! I do drink the Guinness "nitro" 0.0%, but I won't touch the fully-leaded stuff!


You're right! I did use an electric pump on some historic "ale" clone (no excess CO2 at all) and it worked very well (maintaining a very low "top pressure" of 50mbar with the Propane regulator).


Now why's it done that? Never mind, here's a local copy ... https://cdn.homebrewtalk.com/data/attach/780/780341-Cask-Conditioned-HB---Final.pdf


I have some extra "authority" in that I'm in, and have always been, the UK. My profile says Wales, but that's the same as saying Alaska is the USA (or, if Trump has his way, Greenland!).

Thanks for the local copy, that’s a good write up.

It seems like until I invest in a hand pump system, keeping the co2 psi to the minimum required to dispense via co2 push from the keg is about as close as I can get.

 

[UdonPete]

I get terrific heads on "UK" beer without trying (no "special" head creating ingredients) ... and serve it at a "proper" UK carbonation of about 1.1 volumes (about 1PSI ... 100ish millibar, use a propane secondary regulator). "Nitro"? You are joking aren't you. I do not include myself as "everyone" if that means using "carb charts"! They are entirely useless for UK "traditional" beer. And what's the length beer tube got to do with it?

Strong beers can be the hardest to get a head on. 4 or 5% abv are easiest. But I wouldn't care if there was little or no head. But not flat! (Certainly not fizzy either) Read my aging essay on the subject if you like:



I do use handpumps (they do subject the beer to a relatively high pressure for an instant). I do not use sparklers, but do have solenoid valves to close the outlets when not used and they are very restrictive and probably do the same job. Don't get a breather, they are for Pubs not homes.

Nitro for UK beer - ever heard of Boddingtons amongst others ?

 

[Peebee]

Nitro for UK beer - ever heard of Boddingtons amongst others ?

Have I ever heard of Boddingtons? I used to pass their brewery every day going to work. But I never used to drink the c***!

That was the 1980s, I understand now it was much better earlier in 1970s and beyond)? And no "nitro" back then either! Guinness only inflicted "nitro" on an unsuspecting public in the 1950s (much later in the UK).

Anyway, I was referring to UK beer, not the hogwash that the big breweries attempted to push on us later in the 20th C.

 

[UdonPete]

Have I ever heard of Boddingtons? I used to pass their brewery every day going to work. But I never used to drink the c***!

That was the 1980s, I understand now it was much better earlier in 1970s and beyond)? And no "nitro" back then either! Guinness only inflicted "nitro" on an unsuspecting public in the 1950s (much later in the UK).

Anyway, I was referring to UK beer, not the hogwash that the big breweries attempted to push on us later in the 20th C.

 

[HM-2]

How do you all like your UK beers in terms of vols of co2, and head or no head, and anyone running nitro for a creamy head?

For most beers I will burst carbonate to 2.0 vols or just under and serve normally. My British beers usually have either wheat or oats in at ~5% (often torrefied) and the proteins help.

My "best" ones I have keg conditioned to carbonate instead of doing so artificially but I usually reserve this for beers that need a bit of age on them.

I do enjoy them with a stout spout, which gives a bit more sparkler-esque texture but makes pouring a pain in the arse.

 

[Crafty_Brewer]

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[Crafty_Brewer]

For most beers I will burst carbonate to 2.0 vols or just under and serve normally. My British beers usually have either wheat or oats in at ~5% (often torrefied) and the proteins help.

My "best" ones I have keg conditioned to carbonate instead of doing so artificially but I usually reserve this for beers that need a bit of age on them.

I do enjoy them with a stout spout, which gives a bit more sparkler-esque texture but makes pouring a pain in the arse.

Nice, my bitter has been behaving pretty well after bumping the psi up to 8. I think I’ll grab some larger ID tubing for my next UK beer so I can run the psi lower and get a lower vols while still getting a good pour.

I have a stout spout I had bought with my faucets, no nitro setup yet. I didn’t know that worked with just co2. I might have to toss it on and pour a pint to see what it does.

 

[HM-2]

I will caveat that pouring becomes quite time consuming. Usually takes 2 or maybe 3 pours, bit like a nitro served stout. But worth it.