I'm hearing many different versions of a story that should have just one. When I ask people (rather brainy people, mind you) they tell me their version as if it's fact, and that, "everyone ought to know this because..." Here it goes. Some are saying that nitrogen does not get dissolved into beer. It simply cannot. It is merely an inert gas that pushes a small amount of CO2 through some plates that essentially "whip up" the head, and create a creamier beer as the result. They say any inert gas, even argon would work. That no nitrogen is present in the beer. That it is simply a myth to believe that those tiny bubbles in our stouts are the result of nitrogen I've heard that nitrogen can't be absorbed below 35 psi. I've heard others say it can. Others say, that gas IS nitrogen in the beer, and the reason it cascades is because there is Nitrogen in the atmosphere, and remains in equilibrium, so it never releases itself from the solution. I could go on with other convincing stories, but I would rather hear the truth from somebody who REALLY KNOWS, and doesn't begin with, "well I heard it's because..." As brewers, we need to be informed, and there is nothing worse then passing on wrong information because it sounds possible in theory. With this whole Nitrogen thing, all of these versions can't be true, and I have heard many. Can we have the real story from somebody who knows for sure. Many of us are yearning to know. From the carbonation process to the pour, how does it all work!
Signed,
Frustrated!
Signed,
Frustrated!
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