I've been experimenting with stout under high pressure CO2.
This is at 25PSI.
[YOUTUBE]1awb17K94pA[/YOUTUBE]
This is at 25PSI.
[YOUTUBE]1awb17K94pA[/YOUTUBE]
Serving under high pressure.
- Thread starter Orfy
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Iordz
Well-Known Member
What is your conclusion from the experiment?
b767fo
Well-Known Member
Is this just CO2 or draft gas (75% Nitrogen and 25% CO2)? I use draft gas for my irish dry stout at 32psi/55F and it produces a beautiful waterfall that ends with a nice 3/4" head.
rdwj
Well-Known Member
says the video is no longer available
OP
OP
It's straight CO2.
The video is still there.
The conclusion is I run a short length of beer line at High presure and get good results.
The things I have read say this shouldn't work....but it does.
The video is still there.
The conclusion is I run a short length of beer line at High presure and get good results.
The things I have read say this shouldn't work....but it does.
the_Roqk
Well-Known Member
How short is the beer line, and what diameter?
OP
OP
Around 1m at 5/16 with a short 3/8 restriction. (I'll check in the morning)
krispy d
Well-Known Member
great soundtrack...
OP
OP
That wasn't added. I was listening to it whilst brewing and drinking and drinking.
the_Roqk
Well-Known Member
A little Stevie Wonder while brewing and tasting some HB! Gotta get in the mood! 
eviljafar
Well-Known Member
cowgo said:
Yeah, top skills. Next time I need a team member for a boat race I'll give you a call.
Them kegs sure are purdy...
Looks like they ought to be in my brewery...
Looks like they ought to be in my brewery...
mdf191
Well-Known Member
2 questions..
First: Was that completely uncarbed stout you were blasting with co2?
OR was it regular carbed and poured stout for half the glass....then u cranked up the psi and poured the last 3rd.
Second: Are you suggesting from this, that a keg that was carbed normally but then served on a very short beer line under high pressure will achieve this result. OR that we need to blast each beer as you just showed?
First: Was that completely uncarbed stout you were blasting with co2?
OR was it regular carbed and poured stout for half the glass....then u cranked up the psi and poured the last 3rd.
Second: Are you suggesting from this, that a keg that was carbed normally but then served on a very short beer line under high pressure will achieve this result. OR that we need to blast each beer as you just showed?
OP
OP
I leave it on a low psi and under carb. I don't like fizzy beer.
I do the opposite to most.
Convention says up the PSI to carb then lower to serve.
I raise to serve and do not leave under gas when not drinking.
That way it doesn't over carb and I can up the pressure at the begining of a session.
I do the opposite to most.
Convention says up the PSI to carb then lower to serve.
I raise to serve and do not leave under gas when not drinking.
That way it doesn't over carb and I can up the pressure at the begining of a session.
Drunkensatyr
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You are Sooooo English.....
OP
OP
I think it may have something to do with where I live.Drunkensatyr said:You are Sooooo English.....
Did I tell you I like it warm?
Alamo_Beer
Well-Known Member
hehe I did notice the kegs sitting on the counter....pretty sweet. I'd do it if my house wasn't 80* normally
Rhoobarb
Well-Known Member
This is pretty cool. I'm bookmarking this so I can refer to it once I get my kegging system up and running. Plus, since it is coming from someone in the UK, I can tell people "It's they way they do it over there, so it must be authentic!"
OP
OP
Only work with music though.
