Kegging and serving stouts

[Ali]

Evening all!

Just wondered if anyone here has (or does) keg their stouts (guiness clone for example) and wehat the results are like?

I know that to get a truly authentic pour, both carbon dioxide and nitrogen are used, but I only have co2 for gas. Was going to shove it in the keezer down to around 4 degrees c, but is it is going to turn out like fizzy pigs p**s, I'd rather not bother :lol:

 

[Croni486]

Just poured my first pint from a milk stout i brewed about 6 weeks ago.

I'm only using CO2 in a corny. I've got the temp set at 8 degrees and 11PSI pressure. The picture is after its been carbing for 3 days and i just couldn't wait any longer. Came out pretty good just using a normal tap but i found it better to pour it very slowly.

 

[fuzzy]

I've kegged and forced carded a few stouts and poured through a normal tap with CO2 and there not bad, but not the same as a pub pour.

I found that my oat stouts were a little better on CO2 as they were a bit silky'er and creamy'er so maybe adjust the recipe and mashing temps to aim for more mouth feel if you wanted to experiment.

 

[TheQuokka]

My first kegged stout isn't ready yet, but your result gives me great hope.

What recipe did you use for your oat stout, fuzzy?

 

[fuzzy]

I normally use one based around Alemans Effin Oatmeal Stout as it depends on what malt I have to hand at the time.

http://www.thehomebrewforum.co.uk/showthread.php?t=25188

It depends on your set up, methods you wanted to use and how complicated you want to make your brewday but doing a glucan rest with the flaked barley and flaked Oates and a handful of pale is a good way to go, but I have done this as a single step mash at 67c for 90 mins with a mash out at 73c for 20 mins and still got good results.

Most recipes that I have used or had seam to be based on pale malt, oates, flaked barley, chocolate, crystal, roasted barley

Ive used Nottingham and US-05 yeast on different batches and happy with both but Nottingham is popular.

Hope that helps

 

[terrym]

I do Coopers stout kits, and they all go in my 'standard' PB with 90g sugar and they are tap dispensed with a creamy head until the top pressure has almost gone.
Based on that I don't bother with bottles for stouts.

 

[peebee]

... I know that to get a truly authentic pour, both carbon dioxide and nitrogen are used, ...

"Authentic"? Really? The likes of Guinness use nitrogen (and refrigeration and taps containing perforated plates that make "sparklers" look very silly) to try to emulate authenticity of their own past product. They then spend millions of Euros (Pounds, or whatever) making everyone believe their new approach is "authentic".

Don't get suckered in. Stick to priming sugars and CO2 alone. There are folk here quite happy to tell you they manage with CO2 most adequately.

You might even try the pre-keg idea of having one excessively carbonated stout to produce the desired head and a completely flat one to top it up (I'm tempted by this approach, but requires an excess of serving containers).

 

[Alside101]

use a pb with some tube on the tap to touch bottom of glass like so

https://youtu.be/RPUr5XgdF7Q

 

[monkeyboy79]

By far the best stouts I've had recently have been hand-pulled from a cask with a beer engine, produces a great creamy texture without excessive fizzyness, just a gentle sparkle.

I've only seen this in a handfull of pubs, but its so much better than that nitrogen & supercold headache-inducing ****!

 

[GlentoranMark]

Has anyone used the tap-a-draft system with Nitrogen? Just curious on results. It seems the cheapest way to inject Nitrogen for a creamy stout.