Hi guys,
People love our Stout, but everywhere I get it on, some of their regular customers complain that they now can't get a "black and tan" like they could with the Stout from Ireland. So this last batch I nitrogenated our Stout using a process outlined in a New Brewer article by John Harris of Full Sail. Now, visually, it pours like a nitrogenated beer, but I still can't get the seperation of the layers between the Stout and the Pale Ale that I can using the other famous Stout. Our FG is 4.2 P, theirs is about 1.4 Plato. Is the trick to get a very low finishing gravity?
Cheers,
Linus Hall
Yazoo Brewing
People love our Stout, but everywhere I get it on, some of their regular customers complain that they now can't get a "black and tan" like they could with the Stout from Ireland. So this last batch I nitrogenated our Stout using a process outlined in a New Brewer article by John Harris of Full Sail. Now, visually, it pours like a nitrogenated beer, but I still can't get the seperation of the layers between the Stout and the Pale Ale that I can using the other famous Stout. Our FG is 4.2 P, theirs is about 1.4 Plato. Is the trick to get a very low finishing gravity?
Cheers,
Linus Hall
Yazoo Brewing
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