It’s been a while since I asked for help with something. Here it goes…
I just put an Irish Stout on nitro for this Saturday. I’m getting a creamy head, but not the cascading effect. Is it under-carbonated or do I need to turn the nitro up?
Last year was my first time playing with nitro. I accidently over-carbonated to start (CO2), degassed it and put it on nitro. I found that 20 PSI was the sweet spot last year.
This year (being worried about over-carbing) I put it on 10 PSI for a couple days then reduced to 5 PSI for a day (CO2), then switched to nitro at 20 PSI. This is a 3 gal batch BTW.
Tastes good either way. But there’s IMO no point to nitro if you can’t wow people with the pour.