leedswolf
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I don't understand your extra fizz argument about nitrogen, unlike carbon dioxide it is insoluble and not a natural by-product of the fermentation process. It lays on top of the product and produces that 'creamy' artificial head. Nitrogen is also inert and will assist in delaying the inevitable natural organic degredation process. In fact nitrogen is better suited to heavily malted brews (see Guiness) as opposed to hop laden beers which nitrogen will reduce the hoppy effect on the palate.