agrazela
Well-Known Member
I get that if serving (and, I suppose, set-and forget carbing?) a stout on 75/25 nitro/CO2, you want to set your regulator to about 4 times what you would for straight CO2 (say, maybe 30-35 psi at 40F) since only the CO2 portion readily dissolves. And use a stout faucet with restrictor plate for the cascading head.
So if you wanted to serve a pale or ipa from your keezer or kegerator on the same gas, do you also carb and serve at ~4x normal (say, maybe 45-50 psi)? Do you also need a stout faucet with restrictor to get any effect from that? Would a flow-control faucet suffice for a non-stout on nitro? A faucet with creamer function?
Related question: if you were to natural carb (or force carb) a keg with straight CO2, whether stout or ipa, then stick it on the nitro at pressures like those above, that would be ok, right?
(I did try web searching all this, but was not satisfied with the chatter!)
So if you wanted to serve a pale or ipa from your keezer or kegerator on the same gas, do you also carb and serve at ~4x normal (say, maybe 45-50 psi)? Do you also need a stout faucet with restrictor to get any effect from that? Would a flow-control faucet suffice for a non-stout on nitro? A faucet with creamer function?
Related question: if you were to natural carb (or force carb) a keg with straight CO2, whether stout or ipa, then stick it on the nitro at pressures like those above, that would be ok, right?
(I did try web searching all this, but was not satisfied with the chatter!)