I’m a huge fan of nitrogen-dispensed beers on draft. I haven’t yet stepped up to kegging my home brews. I was wondering if there is any way to enhance the nitrogen creation during bottling to give a stout the head that I’m looking for. I know some cans and bottles of commercial beers have widgets that give a beer that kind of texture, but how about at a home brewery?
The idea behind a nitro pour is that nitro is less readily absorbed into the beer than CO2 is. This allows you to pour under a higher pressure, which essentially decarbonates the beer to some extent. That gives the beer the smooth, creamy mouthfeel and big head. Before Guinness used nitro and a widget, the bottles came with a syringe. You’d suck up some beer and shoot it back into your glass, doing the same decarbonation with the same effect.