TOPIC:

"xabimacguinness":3s1wpekw wrote: Does it have any influence the fact that the first pour is downward and the second one is forward? Is it a matter of different pressures?[/quote:3s1wpekw]I do know the answer is here no. I've experimented personally, and forward or backward on the top-up makes no difference.

"TheBeerNut":3ran6mc2 wrote:

"xabimacguinness":3ran6mc2 wrote: Does it have any influence the fact that the first pour is downward and the second one is forward? Is it a matter of different pressures?[/quote:3ran6mc2]I do know the answer is here no. I've experimented personally, and forward or backward on the top-up makes no difference.[/quote:3ran6mc2]
Yeah I think the backwards is like a blip, rather than flicking it to the 'on' position.

"kenmc":1qcq1e4d wrote: Close,
In the recently reviewed[/url:1qcq1e4d] book, it states that it was introduced at the switch from the 2-keg pour to the nitro, as the customer was used to having it poured in 2 parts, one from the fresh keg, and one from the aged keg, so to introduce some consistency it was used, so the customer still realised s/he was getting guinness or something like that.
So not directly because of the introduction of Nitro per se, more the change in technology.[/quote:1qcq1e4d]
Actually, what you mean is that the two-stage pour was always there as it used to be poured from two different casks. When the change was made to a single keg the two-part pour was maintained (or ritualised), not introduced, even though it was not strictly required. So you could say that it was a marketting decision to make customers think they were getting something that same as they used to, regardless of whether it was nitro. I can't recall (and the book is out of reach), but was nitro introduced at the same time as a single keg? Overall, if it was any other gas they'd probably still have maintained the two-part, and regardless of the gas used, I don't believe it would affect taste as it all comes from one container.

&amp;quot;Adeptus&amp;quot;:39tunavs wrote: On an aside, do you mind waiting for a proper 7-minute pour for a Pils in Germany? <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->[/quote:39tunavs]

Bloody right I do! Ballance your system you idiots. There's no need for all that foaming.

&amp;quot;sbillings&amp;quot;:3s1dq8bh wrote: Bloody right I do! Ballance your system you idiots. There's no need for all that foaming.[/quote:3s1dq8bh]
I encountered that for the first time on my last trip, while out in the sticks at a small hotel. I was out in the beer garden after a couple (so called) schwartzbiers and thought I'd try the local pils. By the time the thing arrived I had lost the will to live! It was impressive though. a creamy peak popping up over the top of the glass. I nearly asked for a spoon. The aim of the 7-minute pour is to get that creamy head though, no? So if they just poured it it'd be like any other lager, so I think their systems are probably balanaced, it's just that they work on the head for 7 f****** minutes!