tag:blogger.com,1999:blog-4449154966184703409.comments2015-10-15T12:32:46.024-05:00myBrewingTroyhttp://www.blogger.com/profile/17534678776090584806noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-4449154966184703409.post-53187064223990747952015-10-15T12:32:46.024-05:002015-10-15T12:32:46.024-05:00I had a similar thought. I was reading a BYO artic...I had a similar thought. I was reading a BYO article where a person asked if it was possible to bottle a nitro beer from the tap. The person said that it wasn't possible and explain how nitro taps work by forcing the beer through a plate with tiny holes. If Left hand can bottle without a widget and nitrogen isn't soluble in beer then it has to be largely about how the beer is poured as there is nothing special about the bottle that's used. I am going to try and pour an under-carbonated homebrew tonight like this!<br /><br />Given all the time/money LH put into making the nitro bottle work I can't image that it's actually as simple as this. Maybe LH spent tons of time researching different methods and ended up realizing that it is a lot more simple than imagined (but of course they wouldn't tell anyone that).<br /><br />A more likely explanation could be that they bottle the beer with a certain mix of Nitrogen/CO2 gas. The low CO2 % would cause the low carbonation level while the nitrogen gas would cause more pressure in the head space therefore giving the impression that it's a normally carbonated beer. Since nitrogen is heavier than CO2, a good amount of the nitrogen would stay in the head space when the bottle is opened.Finally, the magic all happens in the hard pour. Without the hard pour you'd just be left with under carbonated beer. The turbulence caused by the hard pour could also cause the nitrogen in the head space to temporarily mix with the beer that flows out of the bottle.Infinity Racinghttps://www.blogger.com/profile/03726748060175847644noreply@blogger.comtag:blogger.com,1999:blog-4449154966184703409.post-35587316486535440022014-03-21T15:47:08.141-05:002014-03-21T15:47:08.141-05:00I typically run it at about 7psi. It is a slower p...I typically run it at about 7psi. It is a slower pour, but a much cheaper pour; and it still has the cascade and smooth mouthfeel.Troyhttps://www.blogger.com/profile/17534678776090584806noreply@blogger.comtag:blogger.com,1999:blog-4449154966184703409.post-78846452982972593882014-03-21T15:45:02.987-05:002014-03-21T15:45:02.987-05:00So how much pressure is actually needed to push th...So how much pressure is actually needed to push the beer through the nitro tap using co2? Thanks!WatchAndPrayhttps://www.blogger.com/profile/18375659757437184355noreply@blogger.comtag:blogger.com,1999:blog-4449154966184703409.post-75379956644731137712013-12-31T07:11:49.638-06:002013-12-31T07:11:49.638-06:00You are right about this. Nitrogen does not enter ...You are right about this. Nitrogen does not enter the beer in any appreciable quantity. It is used with 25% CO2 to keep the carbonation while forcing the beer through the restrictor plate in the stout faucet. It was originally devised to simulate the pump pour of cask ales in the UK which is at high pressure.Anonymoushttps://www.blogger.com/profile/06393283858999334150noreply@blogger.comtag:blogger.com,1999:blog-4449154966184703409.post-60997507098812710682011-08-11T15:27:22.756-05:002011-08-11T15:27:22.756-05:00Hey, Stephen here, the guy who gave you the fridge...Hey, Stephen here, the guy who gave you the fridge. I'm glad it is working out for you and it sounds like you will get plenty of use from it! Cheers!Stephenhttps://www.blogger.com/profile/11704588410746884392noreply@blogger.comtag:blogger.com,1999:blog-4449154966184703409.post-78567007257183430622010-10-06T21:20:43.451-05:002010-10-06T21:20:43.451-05:00So was the old Avery IPA the one with the nautical...So was the old Avery IPA the one with the nautical theme six pack box? I'm pretty sure I've had the old one, purchased from Whole Foods and I agree, a very good IPA. I haven't seen the new one, but it sounds like it's a shame they didn't just introduce another IPA opposed to replacing the current one.<br /><br />It does seem that American IPAs are taking over. Not a terrible thing mind you, but I always enjoy more variety, compared to just more. <br /><br />I wish an ESB movement would start next. I feel I'd like to explore more ESB options but there just isn't that much variety here in town, in stores or pubs.Anonymoushttps://www.blogger.com/profile/15140736729585699339noreply@blogger.comtag:blogger.com,1999:blog-4449154966184703409.post-31011568054157734642010-07-28T14:45:47.352-05:002010-07-28T14:45:47.352-05:00The only Boulevard beer I've had was their Lun...The only Boulevard beer I've had was their Lunar Ale and I wasn't too impressed by it. Based only on that beer, I can't say I'm disappointed personally, but I do hate what it might mean for other craft brewers becoming unavailable hereThe Beer Snobhttps://www.blogger.com/profile/02653249817860470354noreply@blogger.comtag:blogger.com,1999:blog-4449154966184703409.post-65120808499200017612010-07-28T13:22:36.714-05:002010-07-28T13:22:36.714-05:00hmmm interesting. I too am not surprised, but I...hmmm interesting. I too am not surprised, but I'm bias. I tried a few Boulevard beers, and at the time, I enjoyed them for being different. But in the end, I did not find myself wanting them when I was standing in front of the beer cooler making my choice.<br /><br />I'm bummed to hear that Avery ESB is hard to find as I've never had that one but I've yet to have an Avery beer that I didn't like. I have enjoyed their IPA a lot recently from Whole Foods. I bet that ESB is great too. <br /><br />So yep I agree that we should all just continue to buy what we like and hope there are enough of us that like what We like. :) I know others are more fans of Boulevard than me so it's a bummer for them. I for one would like to see some Great Divide brews in town.<br /><br />(earlier comment deleted due to a terrible typo)Anonymoushttps://www.blogger.com/profile/15140736729585699339noreply@blogger.comtag:blogger.com,1999:blog-4449154966184703409.post-58827490551062065902010-07-28T13:21:01.034-05:002010-07-28T13:21:01.034-05:00This comment has been removed by the author.Anonymoushttps://www.blogger.com/profile/15140736729585699339noreply@blogger.comtag:blogger.com,1999:blog-4449154966184703409.post-90247024793106669362009-11-24T09:07:31.253-06:002009-11-24T09:07:31.253-06:00The line between a porter and a stout has definite...The line between a porter and a stout has definitely been blurred, to the point that it hardly exists at all anymore. But I still have distinct differences in my head as to what I expect out of each. To me, a stout should be more bitter than a porter (even sweet stouts should still have noticeable bitterness), and the malty flavors in a stout should lean heavily toward the roasted/coffee/smoked/burnt realm. Porters, in my mind, can have some of the roasted character of stouts, but should lean more toward the nutty or bread-like malt flavors. You can also take a little more liberty with your yeast and hops in a porter, as fruity esters and even a moderate amount of hop flavor can really round out the beer. Hop and yeast characters should almost always be avoided in stouts, though. That's my $0.02, anyway :)Erichttps://www.blogger.com/profile/04763462231395855321noreply@blogger.comtag:blogger.com,1999:blog-4449154966184703409.post-58620336190087769772008-10-06T22:24:00.000-05:002008-10-06T22:24:00.000-05:00Vanilla? That sounds good. What about toasted co...Vanilla? That sounds good. What about toasted coconut, or just delicious straight porter? Your oatmeal mild is very yummy, by the way.Anonymoushttps://www.blogger.com/profile/13593096608903314909noreply@blogger.com