So, it took a while, but I finally got the carbonation figured out on my nitro pour Irish Export Stout. Then this latest batch happened. My assistant accicentally over-carbonated it. And although I had planned to check it out to see what adjustments could be make before it was packaged, I got pulled into a different project and the whole batch was kegged off at a carbonation level that makes for extremely wasteful pours through a stout faucet -- way way too much foam.
The good news is that this brand is only sold at our taproom. So no accounts left waiting or disappointed.
However, I don't want to waste the entire, otherwise just fine, batch. Especially with St. Patrick's Day a week away and without the grain to brew another. As it stands now, I'm probably only going to be able to sell half of each keg with all the foam that's poured out. And each pour is messy and time consuming (annoyed bartenders). Any ideas on how to tame an aggressive pour in this situation?
I am going to try tweaking the serving pressure. But even if it works initially, it will result in a moving target. Each keg will lose carbonation at the lower pressure and eventually the beer will start pouring too flat.
My other thought is to take one of my back-up restrictor plates and try drilling an extra hole or enlarging one of the existing holes. The thought being that more (or larger) holes will mean less agitation and a smoother pour. But then, there will be less restriction and a faster pour. Hard to guess what the result might be. Any thoughts or ideas? Are there companies that make restrictor plates with different sized holes, say for different pressure systems? Seems like there would be something like that out there already, but my Googling hasn't turned anything up yet.
The good news is that this brand is only sold at our taproom. So no accounts left waiting or disappointed.
However, I don't want to waste the entire, otherwise just fine, batch. Especially with St. Patrick's Day a week away and without the grain to brew another. As it stands now, I'm probably only going to be able to sell half of each keg with all the foam that's poured out. And each pour is messy and time consuming (annoyed bartenders). Any ideas on how to tame an aggressive pour in this situation?
I am going to try tweaking the serving pressure. But even if it works initially, it will result in a moving target. Each keg will lose carbonation at the lower pressure and eventually the beer will start pouring too flat.
My other thought is to take one of my back-up restrictor plates and try drilling an extra hole or enlarging one of the existing holes. The thought being that more (or larger) holes will mean less agitation and a smoother pour. But then, there will be less restriction and a faster pour. Hard to guess what the result might be. Any thoughts or ideas? Are there companies that make restrictor plates with different sized holes, say for different pressure systems? Seems like there would be something like that out there already, but my Googling hasn't turned anything up yet.
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