Expert: Chris Bushman - 8/26/2006

Question
Hi. I was wondering if you could answer some questions for me? I dont know if your familiar with boddingtons but it comes in a can with a gas widget like guiness. I have been brewing boddingtons kits from austin homebrew and I force carbonated my first keg with co2.The beer wasnt right . Would you know if I could force carbonate with with g-mix gasinstead of co2? I read somewhere that you can use a diffusion stone in the keg and avoid force carbonating all together.Would you know if this is true? Im just looking for the best way to finish this beer to get close to the widget can. Also, what gas should I use to carbonate and serve belgian ale[ ST.Sebastian golden ale kit}. Also, how long can I refrigerate a keg before it has to be carbonated? Any help you could give me would be appreciated. Thank you.
                                 Tom

Answer
Well, Tom, you picked a tough beer to clone! Of course I know of Boddingtons, it's been around for about 200 years!

G-gas (Guiness Gas) is 25% CO2 and 75% Nitrogen (N2). When it is used to dispense Guiness or Boddingtons a special tap is employed. This special tap injects G-gas AS the beer is being dispensed. That's the reason for the widget, it injects nitrogen AS the beer is poured from the can. The nitrogen is what gives Guiness and Boddingtons the creamy head. If the beer could be force carbonated with G-gas then there would be no reason for the widget.

The problem is that while CO2 is easily absorbed into beer, nitrogen is not, it is almost completely insoluble.

Without a nitro dispensing head, you could approximate the effect by force carbonating with G-gas, then putting a diffusion stone with G-gas in the pint glass right before serving. Just pretend YOU are the widget!

All Belgian style ales that I'm aware of should be carbonated with CO2.

If your sanitary procedures are good, you can refrigerate a keg for a LONG time before carbonating. Remember that lagers sometimes cold condition (around 34 degrees F)for months before they are gassed and served. The higher the gravity, the longer it will stay fresh. Also, after you put the beer in the keg it's best to purge the keg using CO2. If there is too much air in the keg it will hasten oxidation.

Cheers Tom!

Chris Bushman
North Hollywood, California
Maltose Falcons Homebrew Society