I’m not sure about cans but I doubt it as I stated before, nitrogen basically can’t dissolve into water. I know guinness is typically forced through restrictor plate which uses beer gas (25% Nitrogen 75% CO2) for the extra pressure needed.
That massive head is all the nitrogen leaving solution
Nitrogen dissolves poorly, but enough of it remains to cause the different density that allows a black and tan to float, or this abomination. You say you homebrew, but aren’t even willing to look up this information and argue with internet strangers about it.
Pretty sure CO2 is more dense than nitorogen.
Nitrogen also doesn’t like to dissolve in water so as to why they add it make no sense to me
Source, I brew beer
Guinness is charged with nitrogen and CO2
I’m not sure about cans but I doubt it as I stated before, nitrogen basically can’t dissolve into water. I know guinness is typically forced through restrictor plate which uses beer gas (25% Nitrogen 75% CO2) for the extra pressure needed. That massive head is all the nitrogen leaving solution
Nitrogen dissolves poorly, but enough of it remains to cause the different density that allows a black and tan to float, or this abomination. You say you homebrew, but aren’t even willing to look up this information and argue with internet strangers about it.
There is so little nitrogen that you can basically rule it out. The biggest factor would be HFCS (fructose)
And who said home brew?
Also isn’t that particular monster nitrogenated too?
Co2 has a density of 1.98g/L vs nitrogen 1.25g/L