Lesser Of Two Evils? Opinions Appreciated.

[freezkat]

You mean like in Guiness? I believe they used a blend of co2 and Nitrogen when then force carb in the keg, which allows for a much higher serving pressure, contributing to the creaminess of the head. You can't really do this when bottle priming, but I guess you could force carb in a keg then close-chain transfer to the bottle. Not a very useful suggestion for someone lacking a kegging rig.

The choice of ingredients will also contribute to the degree of head retention too, such as wheat, carapils/foam, crystal, flaked barley etc

the cooper stout I made has plenty of creamy head...bottle conditioned. I did a partial with 2row pale, rye malt, rye flake and oat malt with it. Would that make a difference? It took over a month to get that way

 

[Yob]

Thanks mate.

How does one get that c-r-e-a-m-y head? (as opposed to the frothy/bubbly head)

wheat malt h34r: ... and low to medium carb level

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