reader question: nitrogen dispense for homebrew

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A while back, reader Joe J. asked

Can you school us on how you nitrogenate your beer? I am upgrading soon, and would love to have some insight.

… to which I reluctantly agreed, because there are few things I dislike more than Imperial pints of dry stout poured on mixed gas. So with my usual battery of caveats (“this is just how I do it and it works for me, but it’s not the only way, YMMV” etc.) let’s dig in.

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brew day: Beamishish

Brewing an Irish stout: it’s been a while. So long, in fact, that any delay from a little detour into history and personal remembrance won’t significantly prolong the wait. Let’s get a beverage before the second paragraph. Continue reading

crowdsourcing a stout

A few days ago, blog reader Joe J. asked:

I am gearing up to get a nice dry stout going for Patty’s Day. Do you have a tried and true recipe that you stick by?

I’m going to invite y’all to help me answer in the comments section. I’ll go first:

What I brew, when I brew a dry Irish stout, isn’t mine by any means – it’s pretty much the standard modern Dublin DIS formulation: 65% pale malt, 25% flaked barley, 10% roast barley. I like a bitter dry stout, so I aim to get low-mid 30s for IBUs with one bittering charge. Then 1084 Irish Ale yeast and Erin go bragh … nitro serve is nice if you can do it, but the texture is nice regardless with the flaked barley.

So … what say you, citizens?