Bottle Priming (or rather, a lack of!) Question

[BrewStew]

I'm thinking about not priming the FugTard stout i've got on the go at the moment when it comes to bottling day...

i dont want it to have a sparkle on the tongue at all this time, but i still want it to pour a nice creamy head.

will that be achieved without priming sugar? or will i have to add a teeeeeeny tiny bit (say enough to reach 1.2-1.4 volumes)

weirdly when i keg it, stick it under about 12 PSI at 18'c room temp (1.6 volumes), it works a treat and i get a smooth, creamy pint of stout with no sparkle, but a nice froth without using the frother (push tap backwards on my Enodis taps) trick. but when i prime the bottles to 1.6 volumes, it comes out a little fizzy :wha:

any ideas?

 

[Aleman]

Cut back on the priming sugar . . . but it will reduce your head . . . Agitate it while pouring will build the head

 

[BrewStew]

thought as much... cheers mate :thumb:

 

[Dunfie]

The old Guinness packs of six bottles used to come with a small plastic "air injector" for this purpose (this was before the draft flow can thingies). The beer was conditioned but not too much and to get the head you just put the injector in and pump it a few times. So, basically what Aleman said - just agitate it when pouring.

 

[Vossy1]

Why not just rack at a higher FG and don't add any priming sugars at all :hmm:

 

[BrewStew]

Why not just rack at a higher FG and don't add any priming sugars at all :hmm:

would that not have the same gassy effect as priming with sugar?