ochocki said:So I would just use my regular yeast for the fermentation process and champagne yeast for the priming bucket?
ochocki said:How much yeast would I need to use and is there any risk of kicking off another fermentation and having a blowout/bottle bomb? Does it affect the taste at all?
Sorry for all the questions, i'm just excited that there may be a solution.
There is no "nitrogen distributor" in a bottle of Guiness, although there is a widget. No, the widget does NOT contain nitrogen. The widget contains Guiness. If you really want to know how it works, look it up on the 'net, but the widget is just a method to churn up the stout and produce the thick creamy head.ochocki said:I love stout, especially draught style, now I know that brands like Guinness have a nitrogen distributor in the bottle to ensure that creamy style head. Is there any way I can brew a stout to have this same consistency?
If you care to make a few bottle bombs that are likely to go off in your hands, go for it. Me, I don't care to pick the glass out of my body.Salizar said:Ok, so I took the advise and looked the Guinness widget up on the internet. One site said that a small amount of liquid nitrogen is injected into the Guinness before it is sealed in the bottle. So my question is has anybody tried this and if not how much liquid nitrogen do you think it would take?
Wow, this thread was dug up from the depths.
Dang this is an old thread lol. Last post 12 years ago. jack I have a nitro set up and was under the impression that Nitro doesnt dissolve into the beer either . I never thought about the dip tube being submerged so if it doesnt dissolve into the beer how does it come out of the tap? Now you've peaked my intrest. Could it be that the Nitro is in the beer but when the pressure is released as it pours in the glass ?
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