[Megary]

I've had Old Rasputin on nitro, it was very smooth.

It's easy to simulate that with a syringe. It's what Guinness used to do before nitro cans.

I just tried that on a bottle of Guinness FES.  The results were glorious. Thanks for that suggestion, I had never heard of it before.  A tip to anyone who hasn’t tried it before:  leave ample head space in your glass before firing away!!   

[dbeechum]

I just tried that on a bottle of Guinness FES.  The results were glorious. Thanks for that suggestion, I had never heard of it before.  A tip to anyone who hasn’t tried it before:  leave ample head space in your glass before firing away!!   

Denny will remember better than I probably, but this was a whole thing back in the late 90's and early 00's with folks on HBD and other places to carry a "pocket cask engine".

It can be absolutely eye opening.

[Clint Yeastwood]

That syringe tip is pretty neat, although I have no idea how to do it.

If I do this, I'll just jack everything up in proportion. I think I'll use CO2 because the beer will be sweeter, and it will need some carbonic acid. Also, I only have one beer gas faucet.

[denny]

That syringe tip is pretty neat, although I have no idea how to do it.

If I do this, I'll just jack everything up in proportion. I think I'll use CO2 because the beer will be sweeter, and it will need some carbonic acid. Also, I only have one beer gas faucet.

Suck some beer into the syringe and shoot it back into the glass.

[goose]

Or Jamil and John Palmer…but I agree there are many ways to do this, depending on the specific style involved.

If I hadn't tried the base malt only approach,  I might agree with them. But I didn't get the results I wanted or expected by doing that. It makes more sense to me to keep the relative % constant. I encourage people to try both ways themselves.

Kinda getting here late to this thread.  I agree with Denny here, keep the ratios of the base malt and specialty grains the same.  I also add my specialty grains into the mash tun at the same time as the base malt.  I seem to like the flavor I get by doing it this way.  One of the locals adds them after conversion is complete and vorlauf starts.  IMHO, the balance between all of the malts gets messed up by doing this.

[erockrph]

Or Jamil and John Palmer…but I agree there are many ways to do this, depending on the specific style involved.

If I hadn't tried the base malt only approach,  I might agree with them. But I didn't get the results I wanted or expected by doing that. It makes more sense to me to keep the relative % constant. I encourage people to try both ways themselves.

Kinda getting here late to this thread.  I agree with Denny here, keep the ratios of the base malt and specialty grains the same.  I also add my specialty grains into the mash tun at the same time as the base malt.  I seem to like the flavor I get by doing it this way.  One of the locals adds them after conversion is complete and vorlauf starts.  IMHO, the balance between all of the malts gets messed up by doing this.

I've tried adding the specialty grains at the end of the mash, and not only was the flavor diminished, but the color was lighter than expected as well. To get the same flavor and color, you'd have to increase the amount of specialty grains you use, and then you'd lose a lot of the benefit of adding them late. At that point you end up coming full circle, so you might as well just add them into the mash in the first place AFAIC.

Either way you do it, just stay consistent so you can make the appropriate recipe adjustments.