To pour a proper Guinness pint or any other stout you will need the following:
- The Set-up:
- A KegMan Real Stout Faucet which comes with our Deluxe and Grand Deluxe Tower Conversion Kits.
- Beer Gas with a 77% N2 (Nitrogen) & 23% CO2 (Carbon Dioxide)
If you live in the burbs: 75% N2 & 25% CO2 or
or if you live in the sticks: a 100% N2 will have to do.
- A fresh keg of Guinness
- The Settings:
- Set the regulator for 35 psi ±3 psi on the gauge.
- Set the refrigerator temperature between 37°F ±2°F.
- The technique:
- The beer line (5 to 10 feet of 3/16" or whaever line you need for the distance from keg to faucet.) must be kept cool. The temperature of the Guinness at the faucet must be below 44°F.
- The exact regulator pressure must be arrived at experimentally within the allowed range.
- Pouring:
- Pull the lever full forward to the horizontal position until the pint is almost full.
- Returning the lever to the full closed (vertical) position
- Wait 7 to 10 minutes for stout to form its body
- Push back (to the rear) the lever to allow the gas to squeeze the stout out to form the head.
- This is ART which it may take many barrels of Guinness to perfect.
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