Nice one! Awesome pint, got me even more excited about doing my first stout and first Nitro beer. Good to see an Irishman doing it too 😉 in the coming weeks I'll brewing my own all grain Guinness clone in my Brewzilla and serving with my new nitrogen setup 😉
First of all, great work Graham and cogratulations, you have a famtastic set up there. Glad to see a man doing the stout only homebrews. I have an all grain stout here just finished fermentation. I will be kegging it and serving it through the nitro tap on 70/30 as I usually do and the results are always ok. However, I never cold crashed before, so I am going to give it a go this time to see if I get better results.. Your pints look great, great flow and looks beautifully finished in the glass. Thanks for knowledge and information. Very helpful. I'll let you know how it turns out.
Thanks Ian I would love to see your results ! I have recently done a all grain stout myself but it turned out a bit smoky. I have it ageing now in my cold crashing fridge I set up . I soaked some French oak in Jack Daniels for a week then added it to my brew . I am hoping it takes away some of the smoky flavor . I think my ph was way to high In this brew . Have you had this issue with any of your all grains stouts ? I got the grain pre crushed and ready to go from the HBC . We can all do with advice from each other as there is always little tricks we can learn from each other . I personally love stouts but I also have some ipa for family and wine for my father in law . It’s a similar process for them all . Happy brew pal and look forward to hearing how your stout turns out
I'm trying an experiment atm, I made A stout, I put 80g of sugar (about half of what is recommended) into the second fermentation barrel. Gonna leave it for a couple of months then I'm adding E941 Food Grade Nitrogen when I put it into the keg! Hopefully this will produce a good Guinness like pint. I got the Food Grade Nitrogen for a tenner off of a friend so trying something different with it!
Hey Graham! Sorry in advance if this is a lot to digest, but I’m having some troubles replicating the fantastic pints you are pulling. I recently brewed a standard Irish stout (Maris Otter, flaked barley, roasted barley) and it came out delicious. I’ve carbonated it to 1.2 vols and I’m serving it out of a kegerator hooked to beer gas (70/30 mix) and around 2 meters of beer line. My keg temp is 5c and serving pressure is set at 30 psi. However, when I pull the pint, the cascade is relatively short, the head overshoots the harp and it’s not very tight like in a Guinness. The head dies quite fast and turns into these sort of tiny fish-eye bubbles. I’ve been trying to troubleshoot it by experimenting with different serving pressures, beer line lengths, restrictor plates and stuff, but I can’t seem to nail it down. Can you shed some light on what kind of system you are running and if you have any tips on perfecting the pint pour, that would be appreciated. Thanks.
No problem at all mate I hope I can help . Firstly I don’t carbonate with straight co2 all if that’s what you did ? The best way I find to get a perfect pint is these following steps 1. After cold crashing fill a clean keg till about 80% 2. Connect the gas post and turn on the gas at 37psi 3. Burp the keg to get rid of any unwanted oxygen 4. Disconnect the gas and shake or roll on the floor for 2mins 5 . Connect the gas again and let sit for 20mins 6. Leave the gas at between35/37 psi and pull a pint . 7. If the head is to small I repeat step 4 and you should have a perfect pint . I hope this helps you sort the problem it has solved it for many others . Let me no cheers and happy brewing 🍻
Hi. Just come across your channel. Amazing thanks. I normally brew pale ales and ciders dispensing thru a beer engine and cider thru a cider font / tap. I want to try brewing stout, and will probably go for Young's after watching a previous video from you. Do you need the nitrogen gas or can you use CO2? Also how long would you leave it to condition or do you get the great taste after a short time? My ale is at its best and clear from the 4th week of conditioning. Thanks Graham. Dan
What’s the story Dan . I will check out your videos! Yes you need nitrogen co2 gas mix if you are looking for creamy cascading pints . If you use just co2 you will have a fizzy stout you also need a stout tap or if your tap has a changeable nosel because he stout tap has a creamy. I brew and leave condition for about 4 weeks and try it if I am not happy I leave for another . Happy brewing mate
@@grahamlawlorshomebrewrevie8227 Thanks for the detailed response Graham.👍 I want to get the right set up first, if I don't, I won't be happy with it and be put off. Thanks again bud.
Great video. So do you just keep it in the keg and pour one when you want one? If yes, how long can it stay in the keg? If no, where do you store it? Does it ned to be kept at a certain temperature? Do you have to recarbonate before each beer? I've only ever used bottles and sugar but really want to do nitro stouts.
Alright Tim thanks no I only have to carbonate it once. It should last in the keg for a long time if it’s sealed and kept at a constant cold temp around 4 to 5 degrees . My kegs do g last long doe always plenty of help in drinking them nitro is definitely the way to go . Cheers 🍻
Brilliant Graham, only discovered your videos recently and really enjoying them, i mostly home brew stout and ales and mostly in bottles or 5 liter kegs, build a kegerator recently mainly use it for Guinness, want to start putting my home brew into it now so you videos are a brilliant help, you us a cooler do you think I should do anything different if using a fridge to cool the beer?
Alright Tony glad you are enjoying my videos . I have actually got a small under counter fridge now that hold 2 kegs at a time . I found it works better than my cooler as it’s kept at a constant cold temperature so the keg lasts longer and is ready to drink when I want no need to wait for the cooler to be ready. If I get a keg of Guinness I still use my cooler as the keg won’t fit into the fridge. Happy brewing pal cheers 🍻
@@grahamlawlorshomebrewrevie8227 great thank you, with using the fridge, do you force carbonate before or after you chill it, or does it matter do you think?
@@tonybolger7934 yes chill it first the colder the better . I have also found if I only fill the keg to about 3/4 it carbonates much better faster and and it’s has a better head
@@tonybolger7934 yes in my opinion it works best and then when your keg is empty put the remaining 8ltrs into the keg and carbonated that , much creamer pints and carbonates much faster . Just make sure it’s really cold works best
I found a lot of info online,, but now how to get the gas inside my homebrew.. So it is a lot easier,, just under serving pressure put it onto it's side so the gas is more in contact with the beer.. I was worried I was going to need to get a carbination stone and set it aside for a week.. This is much easier..
Yes it’s a great way to do it mate ready in no time . Just make sure your beer has been cold crashed and it really cold when doing it , happy brewing cheers 🍻 any hassle let me no and I will help if I can
Howya Graham. After the 1st force carb attempt, how did you know it needed a 2nd go? Did you know straight from the 1st pour with the milky/tan colour from the nitrogen or did you have to pull a full pint and taste to realise it? Love the channel, keep up the good work.
Alright Johnny, after the first carb there wasn’t as much cascading or creamy head as I would like . So that when I decided to give it another force carbonate , glad your enjoying my channel I love brewing and doing the videos. Happy brewing pal
Nice one bud. I'm almost finished self isolation and to celebrate I ordered a full setup last night for a Coopers Irish Stout haha. I have a kegerator so the plan will be a corny keg eventually. Thanks for the reply.
Could you use that keg and pour nitro cans into it and use the cooler and taps and gas kegs are very expensive and if you haven't a few people round its hard to get through a full keg
You most certainly can . I used cans of 00 Guinness for anyone who is driving as I don’t make 00 stout. I simply open the cans and pour them I into a clean fermentation bucket with a tap on it . Then transfer into a keg then serve on one of my stout taps . Don’t waste money on surge cans just get standard 500ml cans . But you still need the nitro/co2 regulator and gas
Hi Graham, thanks for this video. Been drinking some lovely coopers stouts, prefer them to Guinness now! Quick question, When adding the regulator to the mixed gas barrel do you add any teflon tape to the thread?
Thanks so much for the quick reply! I added tape the first time I emptied a gas barrel and I really struggled to take off the regulator lol. @@grahamlawlorshomebrewrevie8227
Looks quality mate. Im going to force carbonate my coopers irish stout over the weekend with a 70/30 mix. What pressure do you use to force carbonate and then to serve it? Cheers mate
Good morning Graham, firstly thanks for the video. I’m on my second stout with nitro and the first was pouring perfecting, but by luck rather than judgement. This time I carbonated it for quite a while (thinking that’s what I’d done the first time), unsurprisingly pouring foam when connected to beer mix. I’ve spent the last 2/3 days decarbing by shaking and burping, so was glad to see that as your fix in one of the comments. My question though relates to a difference from the video to a reply to the first comment. In the reply you said, connect beer mix to 36/37 psi, burb it to get rid of oxygen, then “disconnect” the gas, and roll for 2 mins. Whereas in the video, you leave the gas connected whilst rolling for the 2 mins. Could you confirm. Apologies if I missed something. Secondly, because I’ve been decarbing, I’ve left it out of the fridge to warm up, assisting the decarbing. Am I better to cool it down again to aids the nitrogenation? Which leads me to ask about head space, there isn’t a lot in my kegs… how much of an issue is that? Thanks so much in advance. Alec
Alright mate there are 2 methods I use the first one is in the video and the second is the one in the comments where I leave a nice bit of head space and roll around in connected . Both work well to be honest. The head space is to give more gas cover when the keg is on its side so it absorbs into the stout when it’s rolling back and forward. Yes you are 100% cool down, as much as you can the colder, the better when it’s colder the nitrogen will absorb into the stout much quicker than if it’s warm . Cheers pal 🍻
Alright mate I actually don’t do secondary anymore. I leave it in the fermenter ontill fermentation is done . Then I move to my cold crashing fridge and leave it there for 3 weeks . Then transfer to my kegs and force carbonate and serve. Hope that helps cheers 🍻
How ya Graham? Irish export to the US here, trying to get a decent pint of stout going. I'm wondering, can I use a co2 regulator with the nitrogen/co2 cylinder if I have the adapter? Is that what you have setup or are you using separate regulators for regular beer and stout?
Alright Darren yes you can use that reg with the adapter if your reg is adjustable . Lots of people do the same and switch between the 2 gases . Happy brewing pal cheers 🍻
Hi Graham thinking of doing my first home brew the coppers Irish stout How long do it get to enjoy drinking it before it starts to turn after ive tapped it started drinking it? Thinking of doing one batch putting it in two 10 litre kegs so i can tap one to drink and have another to follow after that one is done will this work and how long can I leave the other keg not tapped Great vid makes me want a pint everytime i watch your vids
What’s the story Del Boy how long it lasts not 100% on that as mine is usually drank fairly quick the longest I have one after I tapped it was probably 3 weeks and it was still perfect, but I would imagine it would last longer than that , did you tap it ? How was it
@@grahamlawlorshomebrewrevie8227 I've yet to brew it yet getting all the equipment together to start the coppers be first time brew looking forward to tasting it after its done I've already got all the tap lines etc from when i used to buy guinness in I don't plan on having it longer than 2-3weeks myself so if it last that long or longer thats great Be good to see you do your brew from start to finish whole process start to finish in one vid Cheers
The result wouldn’t be great I would imagine simply because by force carbonating the stout is absorbing the gas which give the nice creamy head . Cheers 🍻
@@grahamlawlorshomebrewrevie8227 I was planning to have a go. The best creamy pints in a corny keg with 30/70 always seem to be the last few. With N2 being much lighter than CO2, and still applying 30 plus psi to the keg, at 4C, the N2 might just give it the push needed for the creamy pint? Guessing at this stage
@@clubroot3383 the reason for this is the less stout the more head space . On your next keg only fill 3/4 full cold crash it to 5degrees , add pressure at 36psi burp the keg 4 times with pressure on . Then take the gas off and shake the shit out of it . Let rest for 10/15 minutes . Connect back up the gas and beer line and boom you have creamy pints all the way . The extra head space makes a big difference something I have discovered over time . Actually going to do a new video on it . Hope this help mate 😎
Hi Graham hope you dont get annoyed with me. I am organising my stout tap and 70/30 mix gas . 2 question what length of line do you require from your keg to tap. What temperature do you serve your stout?? Cheers Peter 🍺
I wouldn’t get annoyed with anyone pal every day is a school day , the length of line I use is only about a meter to be honest everyone has a different opinion, I have roughly a 1m from keg to cooler then 1m from cooler to tap , and my pints are lovely, I serve my pints at about 6 /7 degrees but it’s all trial and error the main thing you can do is enjoy your brewing and the rest will fall into place there is nothing more enjoyable then sitting down having a pint your brewed yourself
Cheers mate no I don’t use a diffusion stone in my gas post I just force carbonate my stouts . I use a carbonation stone in some of my beers doe . Glad you like my video cheers pal 🍻
Hello from USA! Do you have to force carbonate a regular Guinness keg? I have one set up at home with very similar gas mix (75/25 and I pour at 42 psi). When I pour I get mixed results, the cascade happens too quickly and the head always has a few bubbles. Your pints always look PERFECT
Alright mate no you do t need to force carbonate a Guinness keg it is good to go . 42psi is to hight it should be between 30 and 37 psi max. Have you the correct creamer nozzle on your tap and is you keg nice and cold ? Cheers
@@grahamlawlorshomebrewrevie8227 I have a Nitro Tap faucet (it pulls forward and pushes back). I’ve also been told the length of your beer line could do it, mines around 6 feet. I’ll turn down the PSI right now haha Just for my education, what happens if the PSI is too high?
Temperature seems ok sure try it at the lower psi and see how you go . If the psi is to high you can over carbonate the Guinness as while in a fridge it will absorb more gas .
Graham hows things ? My coopers irish stout is ready fermented for 2 weeks and in the keg in the fridge the last week so 3 weeks , have my stout faucet and nitro mix ready to go , im hooking ip my nitro tmrw for the first time as ive been co2 and beer for months now , so what pressure is ur gauge here while ur force carbonating ?? And what do u adjuat down to for ur serving pressure ? Also did u burp the pressure relief ? Any chance i can have issues with cascading effect or head formation ? Or should she pour well like a guiness
Sounds good rob the pressure should be between 32 to 38 max , when I keg it first I put pressure on and burp it 4 times to get any unwanted oxygen out . No I don’t adjust the reg on stout I serve at between 32/38 . Let me no how you get on hopefully will be a lovely pint you should have the nice cascading effect enjoy
@@grahamlawlorshomebrewrevie8227 hows things just finished drinking 2 x 19 litre corny kegs , 4 of the lads came round for a few games of fifa expecting big things from this coopers stout on nitro , now taste wise it was beautiful but cascading headwise horrible .. i force carbonated but could nor get any good settlement 2 part pours was only gettin pure black stout with minimum cream , a bit dissapointed i dunno what went wrong bjt either way we drank it and polished it off🤷🏻♂️😂i have photos and videos of pour and pints but dunno how to post
@@robgrimes8096 rob that disappointing. Did you watch my video on how I force carbonate the stout ? At least the flavor was good . In the video I had to carbonate it twice ? I have no idea how to post pictures on here unfortunately . I try it and if it’s not carbonated enough I force carbonate again and leave for another 20mins , it carbonates best when cold
Yea i did all that man , did the carbonation thing i have all videos and pics here aswel man , it was weird the tap flow was like kicking in and out , some of it was running slow and black then it would make a hissing noise and pour creamy
@@robgrimes8096 god that is strange I never had that problem the stout tap has the creamer on it ? Sounds like it’s under carbonated or a tap nosil problem, what’s app me if you like the pics and videos I will have a look 0876542022
Hi Graham. If you leave it at 36 psi, don't you end up with 10.8 psi worth of co2 which by all carbonation charts should be over carbonated for Guinness? I just hooked up my 1st stout on 70/30 mix. It was already carbonated with co2 at 8 psi and is pouring very foamy (not in a good creamy way) at 30psi on the beer mix
Ok cheers - I'll try spunding out the co2 for a few days until it's flat and try your method. If yours lasts a month or so in the keg does it still pour the same?
@@RKOmccall yes it will last the month no problem if you are keeping it in a fridge at the same temperature . If you are not going to use it for a few days/ a week turn off the gas as it will over carbonate over time as the stout will absorb the gas when the pressure is on . Enjoy cheers 🍻
Cheers mate I use i stout creamer nozzle on the tap . You can get a stout tap or if you already have a beer tap you can just change the nozzle only about 12 quid Cheers 🍻
Alright mate yes i yes in theory you could BUT it’s a lot easier to use a corni keg for home brew . Most brews you make from kits are 40pint kits . Are you planning on using a 20ltr keg ? Cleaning is much easier with the corni keg as you can pop the lid off and give it a good clean . Plus filling the keg is easier. Everything can be done but I personally think corni kegs are the way to go . They are not expensive and fitting are very cheap . Keg and fittings probably about €80 max
@@grahamlawlorshomebrewrevie8227 I am new to home brewing , so do I put it in a fermenter bucked for 7 days and then another bucket for 14 days and then into a keg or straight into a keg from after the first 7 days , I am going to try the MYO irish stout kit for my first time , thanks
@@grahamlawlorshomebrewrevie8227 wish a was , I would be buying some of your guinness clone , glasgow mate , I currently pay £190 for a 50L keg of guinness so thought I would give the home brew a go
@@154electrician 😂😂 cheers mate . a it’s defo wort it I will tell you my process. 1. I make the brew usually 3 kettles of boiling water , the rest up to 23 ltrs with cold from my tap pending on your kit . ( if your tap water is ok for drinking . take a same for a hydrometer reading for pitching the yeast . Write it down you need this for working out % Temperature should be between 20/22 . 2. I let if ferment at about 22degrees ontill all activity stops in the airlock . Sometimes you might not get much activity. So after 7 day take a second hydro reading . Then take another 24 hours later if they are the same I transfer into secondary. ( not everyone does this . Sometimes I have 2 many brews going so I skip secondary ) 3. Then I move to my shed and if the weather is cold enough I leave it there for 3 weeks . If it’s warm I put it into my fridge for 2/3 weeks . I try leave it 3 but sometimes I run out and get impatient 😂 . 4 . The cold crashing is very important in my opinion it helps it clear . Cold crashing is when we put it into the fridge ( really cold ) 5. Then transfer into my corni keg and force carbonate. Make sure it’s really cold it carbonates much better . lately I don’t fill the keg more the 3/4 full because I found you get a much better , longer lasting head when you have more head space for the gas when force carbonating. 6. Pull a pint and enjoy Hope that helps mate . Anymore questions fire away glad you help anyway I can cheers 🍻
Hi, sorry for the inconvenience. I am from Algeria and I want to start a small business selling nitro coffee. I do not have experience in this field. I wanted to know whether the pressure used in preparing nitro affects how quickly a bottle of nitrogen gas runs out. Suppose I have a bottle of nitrogen gas of 4 kilograms and use a pressure of 30-40 bar. How many liters of nitro coffee do you bring and it becomes empty?
Hi no inconvenience at all I think a 4kg bottle of gas should serve 200 litres approximately . And yes it will use a bit more when you are carbonating it yourself but can’t imagine that much more . I never keep note of the amount of gas I use but that’s the amount my supplier reckons you get out of a 4 kg . Hope that helps good luck with your business cheers 🍻
I am sorry, there is a stage that I did not understand, which is when pumping nitrogen gas into the keg Do I close the gas bottle directly, or is there a specific time, or does it close when the keg is empty?
Hi Graham, i force carbonated the way u done. (that's my first time using mix gas 25/75 using stout tap, the only thing is I am using co2 regulator not a proper nitro regulator) setting up to 30 psi and purring only foam. Any advice? thanks
Hi Tony few things the reg should be at between 36/37 second is the keg freezing cold before you carbonate it and 3 have you a creamer nozzle on your tap ? If you have done all of the above take off your creamer nozzle and make sure it’s clean that none of the holes in it are blocked . Let me no if any of this helps . The regulator won’t make a difference if you have it set right
@@vrajmashu 4 ft usually Guinness recommends 5 ft but I can’t see the extra foot making that big of a difference, disconnect the gas and beer line and release the pressure on the pressure relief valve . Give the keg a Little Rock back and fort a few time and release the pressure again . Do this a few times . Then connect everything back up . To be honest it sounds like it’s over carbonated. Try this and let me no . Cheers 🍻
@@grahamlawlorshomebrewrevie8227 Hi Graham sorry for the late. yes that helped me out, it seems that was over cabonated. The keg is all ready gone😃. I just kegged Hoppy Irish Red Ale one of The BeardyMan Craft Beers recipe , its going on nitro to. Left the keg in the fridge at 6 psi for a week to condition for s bit. thanks Graham.
Well done mate that's Helps me out. Looking forward to more 🍻👍
Thanx great information
Nice one! Awesome pint, got me even more excited about doing my first stout and first Nitro beer. Good to see an Irishman doing it too 😉 in the coming weeks I'll brewing my own all grain Guinness clone in my Brewzilla and serving with my new nitrogen setup 😉
Nice one let me no how you get on , it’s a great fun hobby plus you get to drink it can’t beat your own brew
First of all, great work Graham and cogratulations, you have a famtastic set up there. Glad to see a man doing the stout only homebrews.
I have an all grain stout here just finished fermentation. I will be kegging it and serving it through the nitro tap on 70/30 as I usually do and the results are always ok. However, I never cold crashed before, so I am going to give it a go this time to see if I get better results..
Your pints look great, great flow and looks beautifully finished in the glass. Thanks for knowledge and information. Very helpful.
I'll let you know how it turns out.
Thanks Ian I would love to see your results ! I have recently done a all grain stout myself but it turned out a bit smoky. I have it ageing now in my cold crashing fridge I set up . I soaked some French oak in Jack Daniels for a week then added it to my brew . I am hoping it takes away some of the smoky flavor . I think my ph was way to high In this brew . Have you had this issue with any of your all grains stouts ? I got the grain pre crushed and ready to go from the HBC . We can all do with advice from each other as there is always little tricks we can learn from each other . I personally love stouts but I also have some ipa for family and wine for my father in law . It’s a similar process for them all . Happy brew pal and look forward to hearing how your stout turns out
Alright Ian how did stout turn out pal
I'm trying an experiment atm, I made A stout, I put 80g of sugar (about half of what is recommended) into the second fermentation barrel. Gonna leave it for a couple of months then I'm adding E941 Food Grade Nitrogen when I put it into the keg! Hopefully this will produce a good Guinness like pint. I got the Food Grade Nitrogen for a tenner off of a friend so trying something different with it!
What’s the story Pj how did the pints work out
Hey Graham! Sorry in advance if this is a lot to digest, but I’m having some troubles replicating the fantastic pints you are pulling. I recently brewed a standard Irish stout (Maris Otter, flaked barley, roasted barley) and it came out delicious. I’ve carbonated it to 1.2 vols and I’m serving it out of a kegerator hooked to beer gas (70/30 mix) and around 2 meters of beer line. My keg temp is 5c and serving pressure is set at 30 psi. However, when I pull the pint, the cascade is relatively short, the head overshoots the harp and it’s not very tight like in a Guinness. The head dies quite fast and turns into these sort of tiny fish-eye bubbles. I’ve been trying to troubleshoot it by experimenting with different serving pressures, beer line lengths, restrictor plates and stuff, but I can’t seem to nail it down. Can you shed some light on what kind of system you are running and if you have any tips on perfecting the pint pour, that would be appreciated. Thanks.
No problem at all mate I hope I can help . Firstly I don’t carbonate with straight co2 all if that’s what you did ? The best way I find to get a perfect pint is these following steps
1. After cold crashing fill a clean keg till about 80%
2. Connect the gas post and turn on the gas at 37psi
3. Burp the keg to get rid of any unwanted oxygen
4. Disconnect the gas and shake or roll on the floor for 2mins
5 . Connect the gas again and let sit for 20mins
6. Leave the gas at between35/37 psi and pull a pint .
7. If the head is to small I repeat step 4 and you should have a perfect pint .
I hope this helps you sort the problem it has solved it for many others . Let me no cheers and happy brewing 🍻
Cheers‼️
Cheers indeed sorry I thought i replied. Happy new year 🍻
Top bid m8
Hi. Just come across your channel. Amazing thanks.
I normally brew pale ales and ciders dispensing thru a beer engine and cider thru a cider font / tap.
I want to try brewing stout, and will probably go for Young's after watching a previous video from you.
Do you need the nitrogen gas or can you use CO2?
Also how long would you leave it to condition or do you get the great taste after a short time?
My ale is at its best and clear from the 4th week of conditioning.
Thanks Graham.
Dan
What’s the story Dan . I will check out your videos! Yes you need nitrogen co2 gas mix if you are looking for creamy cascading pints . If you use just co2 you will have a fizzy stout you also need a stout tap or if your tap has a changeable nosel because he stout tap has a creamy. I brew and leave condition for about 4 weeks and try it if I am not happy I leave for another . Happy brewing mate
@@grahamlawlorshomebrewrevie8227
Thanks for the detailed response Graham.👍
I want to get the right set up first, if I don't, I won't be happy with it and be put off.
Thanks again bud.
Great video. So do you just keep it in the keg and pour one when you want one? If yes, how long can it stay in the keg? If no, where do you store it? Does it ned to be kept at a certain temperature? Do you have to recarbonate before each beer? I've only ever used bottles and sugar but really want to do nitro stouts.
Alright Tim thanks no I only have to carbonate it once. It should last in the keg for a long time if it’s sealed and kept at a constant cold temp around 4 to 5 degrees . My kegs do g last long doe always plenty of help in drinking them nitro is definitely the way to go . Cheers 🍻
Brilliant Graham, only discovered your videos recently and really enjoying them, i mostly home brew stout and ales and mostly in bottles or 5 liter kegs, build a kegerator recently mainly use it for Guinness, want to start putting my home brew into it now so you videos are a brilliant help, you us a cooler do you think I should do anything different if using a fridge to cool the beer?
Alright Tony glad you are enjoying my videos . I have actually got a small under counter fridge now that hold 2 kegs at a time . I found it works better than my cooler as it’s kept at a constant cold temperature so the keg lasts longer and is ready to drink when I want no need to wait for the cooler to be ready. If I get a keg of Guinness I still use my cooler as the keg won’t fit into the fridge. Happy brewing pal cheers 🍻
@@grahamlawlorshomebrewrevie8227 great thank you, with using the fridge, do you force carbonate before or after you chill it, or does it matter do you think?
@@tonybolger7934 yes chill it first the colder the better . I have also found if I only fill the keg to about 3/4 it carbonates much better faster and and it’s has a better head
@@grahamlawlorshomebrewrevie8227 Oh that's interesting, so if I have a corby 19lt keg should I only fill to 15ltrs?
@@tonybolger7934 yes in my opinion it works best and then when your keg is empty put the remaining 8ltrs into the keg and carbonated that , much creamer pints and carbonates much faster . Just make sure it’s really cold works best
I found a lot of info online,, but now how to get the gas inside my homebrew..
So it is a lot easier,, just under serving pressure put it onto it's side so the gas is more in contact with the beer..
I was worried I was going to need to get a carbination stone and set it aside for a week.. This is much easier..
Yes it’s a great way to do it mate ready in no time . Just make sure your beer has been cold crashed and it really cold when doing it , happy brewing cheers 🍻 any hassle let me no and I will help if I can
How much headspace did you need in the keg. Also when you cooled the beer down does it need more gasing. Good video
Cheers reply to all in message about mate 👍
Howya Graham. After the 1st force carb attempt, how did you know it needed a 2nd go? Did you know straight from the 1st pour with the milky/tan colour from the nitrogen or did you have to pull a full pint and taste to realise it? Love the channel, keep up the good work.
Alright Johnny, after the first carb there wasn’t as much cascading or creamy head as I would like . So that when I decided to give it another force carbonate , glad your enjoying my channel I love brewing and doing the videos. Happy brewing pal
Nice one bud. I'm almost finished self isolation and to celebrate I ordered a full setup last night for a Coopers Irish Stout haha. I have a kegerator so the plan will be a corny keg eventually. Thanks for the reply.
Could you use that keg and pour nitro cans into it and use the cooler and taps and gas kegs are very expensive and if you haven't a few people round its hard to get through a full keg
You most certainly can . I used cans of 00 Guinness for anyone who is driving as I don’t make 00 stout. I simply open the cans and pour them I into a clean fermentation bucket with a tap on it . Then transfer into a keg then serve on one of my stout taps . Don’t waste money on surge cans just get standard 500ml cans . But you still need the nitro/co2 regulator and gas
Hi Graham, thanks for this video. Been drinking some lovely coopers stouts, prefer them to Guinness now! Quick question, When adding the regulator to the mixed gas barrel do you add any teflon tape to the thread?
No I don’t add any but it wouldn’t do any harm to there is an O ring on the nipple that gives it a good seal . Cheers mate 🍻
Thanks so much for the quick reply! I added tape the first time I emptied a gas barrel and I really struggled to take off the regulator lol. @@grahamlawlorshomebrewrevie8227
@@benbarham8316 no worries if your struggling to take it off it might of ment there was still pressure in the hose pipe .
Looks quality mate. Im going to force carbonate my coopers irish stout over the weekend with a 70/30 mix. What pressure do you use to force carbonate and then to serve it? Cheers mate
What’s the story mate the reg at have is set at 36 psi , the coopers irish is a lovely pint enjoy let me no how you get on 🍻
@@grahamlawlorshomebrewrevie8227 thanks for the reply mate, only just seen this. Think its time i turned my reg up a little bit.
Good morning Graham, firstly thanks for the video. I’m on my second stout with nitro and the first was pouring perfecting, but by luck rather than judgement. This time I carbonated it for quite a while (thinking that’s what I’d done the first time), unsurprisingly pouring foam when connected to beer mix.
I’ve spent the last 2/3 days decarbing by shaking and burping, so was glad to see that as your fix in one of the comments.
My question though relates to a difference from the video to a reply to the first comment. In the reply you said, connect beer mix to 36/37 psi, burb it to get rid of oxygen, then “disconnect” the gas, and roll for 2 mins. Whereas in the video, you leave the gas connected whilst rolling for the 2 mins. Could you confirm. Apologies if I missed something.
Secondly, because I’ve been decarbing, I’ve left it out of the fridge to warm up, assisting the decarbing. Am I better to cool it down again to aids the nitrogenation? Which leads me to ask about head space, there isn’t a lot in my kegs… how much of an issue is that?
Thanks so much in advance.
Alec
Actually it was the last comment, from larzancover
Alright mate there are 2 methods I use the first one is in the video and the second is the one in the comments where I leave a nice bit of head space and roll around in connected . Both work well to be honest. The head space is to give more gas cover when the keg is on its side so it absorbs into the stout when it’s rolling back and forward. Yes you are 100% cool down, as much as you can the colder, the better when it’s colder the nitrogen will absorb into the stout much quicker than if it’s warm . Cheers pal 🍻
Amazing thank you for clarifying. Much appreciated.
Kegs in the fridge ready to gas and roll in the am.
Cheers
Graham how long would you normally leave it in the primary? Have you done a taste test comparison to see how much a secondary adds to it?
Alright mate I actually don’t do secondary anymore. I leave it in the fermenter ontill fermentation is done . Then I move to my cold crashing fridge and leave it there for 3 weeks . Then transfer to my kegs and force carbonate and serve. Hope that helps cheers 🍻
How ya Graham? Irish export to the US here, trying to get a decent pint of stout going. I'm wondering, can I use a co2 regulator with the nitrogen/co2 cylinder if I have the adapter? Is that what you have setup or are you using separate regulators for regular beer and stout?
Alright Darren yes you can use that reg with the adapter if your reg is adjustable . Lots of people do the same and switch between the 2 gases . Happy brewing pal cheers 🍻
Brilliant, thanks! Loving the no BS brewing style you have going here. Looking forward to more stout and cider recipes. Maybe a bulmers clone!?! 👍
Hi Graham thinking of doing my first home brew the coppers Irish stout
How long do it get to enjoy drinking it before it starts to turn after ive tapped it started drinking it? Thinking of doing one batch putting it in two 10 litre kegs so i can tap one to drink and have another to follow after that one is done will this work and how long can I leave the other keg not tapped
Great vid makes me want a pint everytime i watch your vids
What’s the story Del Boy how long it lasts not 100% on that as mine is usually drank fairly quick the longest I have one after I tapped it was probably 3 weeks and it was still perfect, but I would imagine it would last longer than that , did you tap it ? How was it
@@grahamlawlorshomebrewrevie8227
I've yet to brew it yet getting all the equipment together to start the coppers be first time brew looking forward to tasting it after its done
I've already got all the tap lines etc from when i used to buy guinness in
I don't plan on having it longer than 2-3weeks myself so if it last that long or longer thats great
Be good to see you do your brew from start to finish whole process start to finish in one vid
Cheers
Very nice. What would be the result if you used a float and drew stout from the top of the keg, without force carbonating as demonstrated?
The result wouldn’t be great I would imagine simply because by force carbonating the stout is absorbing the gas which give the nice creamy head . Cheers 🍻
@@grahamlawlorshomebrewrevie8227 I was planning to have a go. The best creamy pints in a corny keg with 30/70 always seem to be the last few. With N2 being much lighter than CO2, and still applying 30 plus psi to the keg, at 4C, the N2 might just give it the push needed for the creamy pint? Guessing at this stage
@@clubroot3383 the reason for this is the less stout the more head space . On your next keg only fill 3/4 full cold crash it to 5degrees , add pressure at 36psi burp the keg 4 times with pressure on . Then take the gas off and shake the shit out of it . Let rest for 10/15 minutes . Connect back up the gas and beer line and boom you have creamy pints all the way . The extra head space makes a big difference something I have discovered over time . Actually going to do a new video on it . Hope this help mate 😎
Hi Graham hope you dont get annoyed with me. I am organising my stout tap and 70/30 mix gas . 2 question what length of line do you require from your keg to tap. What temperature do you serve your stout?? Cheers Peter 🍺
I wouldn’t get annoyed with anyone pal every day is a school day , the length of line I use is only about a meter to be honest everyone has a different opinion, I have roughly a 1m from keg to cooler then 1m from cooler to tap , and my pints are lovely, I serve my pints at about 6 /7 degrees but it’s all trial and error the main thing you can do is enjoy your brewing and the rest will fall into place there is nothing more enjoyable then sitting down having a pint your brewed yourself
Hey Graham! Excellent video. Do you use a diffusion stone in your gas post for the nitrogen?
Cheers mate no I don’t use a diffusion stone in my gas post I just force carbonate my stouts . I use a carbonation stone in some of my beers doe . Glad you like my video cheers pal 🍻
Got it, thanks! Can I ask what is your beer line length and what pressure do you use for the gas mix?
@@larzancover gas is at 37psi and beer line is about 6ft
Thanks a ton! Happy brewing mate and enjoy those tasty looking pints!
@@larzancover No worries pal feel free to ask anytime we all have to start somewhere cheers and happy brewing to you to 🍻
Hi!
What pressure did you set the regulator at to force carbonate it?
Hi Dayz 40psi
Hi Graham. I see you use stargas beer gas. Do you need a separate regulator for the nitrogen mix compared to the 50/50 mix?
Hi Brian no it’s the same reg . The reg if different for co2
@@grahamlawlorshomebrewrevie8227 Thanks for help 👍
@@bnollie no problem
Hello from USA! Do you have to force carbonate a regular Guinness keg? I have one set up at home with very similar gas mix (75/25 and I pour at 42 psi). When I pour I get mixed results, the cascade happens too quickly and the head always has a few bubbles. Your pints always look PERFECT
Alright mate no you do t need to force carbonate a Guinness keg it is good to go . 42psi is to hight it should be between 30 and 37 psi max. Have you the correct creamer nozzle on your tap and is you keg nice and cold ? Cheers
@@grahamlawlorshomebrewrevie8227
I have a Nitro Tap faucet (it pulls forward and pushes back). I’ve also been told the length of your beer line could do it, mines around 6 feet. I’ll turn down the PSI right now haha
Just for my education, what happens if the PSI is too high?
Forgot to mention my leg is floating around 40 degrees F
Temperature seems ok sure try it at the lower psi and see how you go . If the psi is to high you can over carbonate the Guinness as while in a fridge it will absorb more gas .
Sounds fair. Thanks a lot!
Graham hows things ? My coopers irish stout is ready fermented for 2 weeks and in the keg in the fridge the last week so 3 weeks , have my stout faucet and nitro mix ready to go , im hooking ip my nitro tmrw for the first time as ive been co2 and beer for months now , so what pressure is ur gauge here while ur force carbonating ?? And what do u adjuat down to for ur serving pressure ? Also did u burp the pressure relief ? Any chance i can have issues with cascading effect or head formation ? Or should she pour well like a guiness
Sounds good rob the pressure should be between 32 to 38 max , when I keg it first I put pressure on and burp it 4 times to get any unwanted oxygen out . No I don’t adjust the reg on stout I serve at between 32/38 . Let me no how you get on hopefully will be a lovely pint you should have the nice cascading effect enjoy
@@grahamlawlorshomebrewrevie8227 hows things just finished drinking 2 x 19 litre corny kegs , 4 of the lads came round for a few games of fifa expecting big things from this coopers stout on nitro , now taste wise it was beautiful but cascading headwise horrible .. i force carbonated but could nor get any good settlement 2 part pours was only gettin pure black stout with minimum cream , a bit dissapointed i dunno what went wrong bjt either way we drank it and polished it off🤷🏻♂️😂i have photos and videos of pour and pints but dunno how to post
@@robgrimes8096 rob that disappointing. Did you watch my video on how I force carbonate the stout ? At least the flavor was good . In the video I had to carbonate it twice ? I have no idea how to post pictures on here unfortunately . I try it and if it’s not carbonated enough I force carbonate again and leave for another 20mins , it carbonates best when cold
Yea i did all that man , did the carbonation thing i have all videos and pics here aswel man , it was weird the tap flow was like kicking in and out , some of it was running slow and black then it would make a hissing noise and pour creamy
@@robgrimes8096 god that is strange I never had that problem the stout tap has the creamer on it ? Sounds like it’s under carbonated or a tap nosil problem, what’s app me if you like the pics and videos I will have a look 0876542022
Great video! Question, what was the regulator psi set at? And did you serve at that same psi?
Alright mate It is set at 36 psi and served at the same , if doing beer i carb at 45/50 psi and serve at 13/15 psi happy brewing Eric
Hi Graham. If you leave it at 36 psi, don't you end up with 10.8 psi worth of co2 which by all carbonation charts should be over carbonated for Guinness? I just hooked up my 1st stout on 70/30 mix. It was already carbonated with co2 at 8 psi and is pouring very foamy (not in a good creamy way) at 30psi on the beer mix
Hi Rk I never carbonate with co2 first . I only carbonate with the nitro / co2 mix I have never had a problem
Ok cheers - I'll try spunding out the co2 for a few days until it's flat and try your method. If yours lasts a month or so in the keg does it still pour the same?
@@RKOmccall yes it will last the month no problem if you are keeping it in a fridge at the same temperature . If you are not going to use it for a few days/ a week turn off the gas as it will over carbonate over time as the stout will absorb the gas when the pressure is on . Enjoy cheers 🍻
Nice! Which tap did you use here?
Cheers mate I use i stout creamer nozzle on the tap . You can get a stout tap or if you already have a beer tap you can just change the nozzle only about 12 quid Cheers 🍻
@@grahamlawlorshomebrewrevie8227 Great! Yes, a stout nozzle is Okay. I just wondered which tap faucet you used 😊
hello Graham, I'm in marketing and would like to talk to you about a project, how can I get in touch?
Right here
I have a guinness setup in my mancave , would I be able to use a pub keg and fill it with a homebrew stout?
Alright mate yes i yes in theory you could BUT it’s a lot easier to use a corni keg for home brew . Most brews you make from kits are 40pint kits . Are you planning on using a 20ltr keg ? Cleaning is much easier with the corni keg as you can pop the lid off and give it a good clean . Plus filling the keg is easier. Everything can be done but I personally think corni kegs are the way to go . They are not expensive and fitting are very cheap . Keg and fittings probably about €80 max
@@grahamlawlorshomebrewrevie8227 I am new to home brewing , so do I put it in a fermenter bucked for 7 days and then another bucket for 14 days and then into a keg or straight into a keg from after the first 7 days , I am going to try the MYO irish stout kit for my first time , thanks
@@154electrician we all have to start somewhere pal are you in Ireland?
@@grahamlawlorshomebrewrevie8227 wish a was , I would be buying some of your guinness clone , glasgow mate , I currently pay £190 for a 50L keg of guinness so thought I would give the home brew a go
@@154electrician 😂😂 cheers mate . a it’s defo wort it I will tell you my process.
1. I make the brew usually 3 kettles of boiling water , the rest up to 23 ltrs with cold from my tap pending on your kit . ( if your tap water is ok for drinking . take a same for a hydrometer reading for pitching the yeast . Write it down you need this for working out % Temperature should be between
20/22 .
2. I let if ferment at about 22degrees ontill all activity stops in the airlock . Sometimes you might not get much activity. So after 7 day take a second hydro reading . Then take another 24 hours later if they are the same I transfer into secondary. ( not everyone does this . Sometimes I have 2 many brews going so I skip secondary )
3. Then I move to my shed and if the weather is cold enough I leave it there for 3 weeks . If it’s warm I put it into my fridge for 2/3 weeks . I try leave it 3 but sometimes I run out and get impatient 😂 .
4 . The cold crashing is very important in my opinion it helps it clear . Cold crashing is when we put it into the fridge ( really cold )
5. Then transfer into my corni keg and force carbonate. Make sure it’s really cold it carbonates much better . lately I don’t fill the keg more the 3/4 full because I found you get a much better , longer lasting head when you have more head space for the gas when force carbonating.
6. Pull a pint and enjoy
Hope that helps mate . Anymore questions fire away glad you help anyway I can cheers 🍻
Hi, sorry for the inconvenience. I am from Algeria and I want to start a small business selling nitro coffee. I do not have experience in this field. I wanted to know whether the pressure used in preparing nitro affects how quickly a bottle of nitrogen gas runs out. Suppose I have a bottle of nitrogen gas of 4 kilograms and use a pressure of 30-40 bar. How many liters of nitro coffee do you bring and it becomes empty?
Hi no inconvenience at all I think a 4kg bottle of gas should serve 200 litres approximately . And yes it will use a bit more when you are carbonating it yourself but can’t imagine that much more . I never keep note of the amount of gas I use but that’s the amount my supplier reckons you get out of a 4 kg . Hope that helps good luck with your business cheers 🍻
@@grahamlawlorshomebrewrevie8227 thank you
I am sorry, there is a stage that I did not understand, which is when pumping nitrogen gas into the keg Do I close the gas bottle directly, or is there a specific time, or does it close when the keg is empty?
No you turn your gas on and leave it on while in use when the keg is empty you knock it off that’s it mate
@@grahamlawlorshomebrewrevie8227 Thank you for your interest and response to my questions
Hi Graham, i force carbonated the way u done. (that's my first time using mix gas 25/75 using stout tap, the only thing is I am using co2 regulator not a proper nitro regulator) setting up to 30 psi and purring only foam. Any advice? thanks
Hi Tony few things the reg should be at between 36/37 second is the keg freezing cold before you carbonate it and 3 have you a creamer nozzle on your tap ? If you have done all of the above take off your creamer nozzle and make sure it’s clean that none of the holes in it are blocked . Let me no if any of this helps . The regulator won’t make a difference if you have it set right
Hi Graham, keg is in fridge at 4C since last week, the tap is brand new never used, the beer line is only 4ft will this matter?
@@vrajmashu 4 ft usually Guinness recommends 5 ft but I can’t see the extra foot making that big of a difference, disconnect the gas and beer line and release the pressure on the pressure relief valve . Give the keg a Little Rock back and fort a few time and release the pressure again . Do this a few times . Then connect everything back up . To be honest it sounds like it’s over carbonated. Try this and let me no . Cheers 🍻
What’s the story Tony any look with the pints ?
@@grahamlawlorshomebrewrevie8227 Hi Graham sorry for the late. yes that helped me out, it seems that was over cabonated. The keg is all ready gone😃. I just kegged Hoppy Irish Red Ale one of The BeardyMan Craft Beers recipe , its going on nitro to. Left the keg in the fridge at 6 psi for a week to condition for s bit. thanks Graham.
Be great if you said the pressure you put the beer gas in at...
36 psi nitro/ co2 mix
Who built your bar? Tidy looking
Cheers myself I am a builder