a few questions about: stout, carbonation and and keezer

[bigbeer]

hi, its a lot but i had a few questions and was wondering,

A) I've never tried milk stout and was wondering if anyone could give me sort of a flavor profile or recommend a recipe of a great milk stout?

B) is there a way to get creamy head out of a bottled stout?

C) in a keezer, is there a way to get creamy head in a stout without having a nitro setup? is it as simple as getting a stout faucet?

appreciate the help! cheers!

 

[pricelessbrewing]

Obviously the profile will depend on the specific recipe, but in general.
Milk stouts are a subcategory of stout, with lactose (an unfermentable sugar) added. They generally run sweeter than regular stouts and often seem less bitter/roasty as a result imho.

Stouts are generally carbed 1.7-2.3 from what I've seen online, if you want more carb just carb to a higher amount. I did 2.0, but you might like 2.3 or even 2.5.