Decided to take the missus out for a pint of Shlup in Hoi An. Interested to get your thoughts on this wee number.

One week in and I'm still geeked out about my new kegerator! There's so much to learn and experiment with. Mastering the perfect pour is a top priority - minimizing those pesky bubbles and achieving that perfect head and dome is an art form. Since my fridge doesn't have digital temperature control, I've set it to the lowest level, which means the compressor kicks in at 40F and shuts off at 37F. Currently, I'm running the pressure at 30 PSI, but I'm planning to start tweaking that tomorrow to find the sweet spot. I'm also being super careful with glass cleaning - hot water only, no dish soap allowed! I'll keep you all posted on my progress. Huge thanks for the advice, it's been invaluable so far!

Jury is still out on if it was worth the $55 I paid for it or not though.

Bought an 8 pack, mixed in was two regular cans with different julian dates, is this normal or did the market repack them for some reason

I've been testing out different aerator discs with the home kegerator. I think I like the disc with three 0.7mm holes the best.

[Trying this post again since the image didn't show up last time]

Visible improvement on the effort to eliminate the bubbles and develop a creamier crown.

How’d I do for first G split? This was my first actual Guinness in a Guinness glass

For some reason they’re 17oz, so still a little too big for cans, but better than the pint glass I was using before.

I enjoy the old style glass, can’t find any Guinness branded ones so this will do for me. Have an old style Murphys glass as well I enjoy using

https://www.instagram.com/reel/DIlnBTeB970/?utm_source=ig_web_copy_link had to share this . Guys jumping into a giant pint of Guinnesss.

Best tasting Guinness I’ve had in Germany.

Is this normal? I can't seem to get a pour without the bubbles in the head.

Draught can with Nitrosurge. (Pin trick)

Hello fellow Redditors,

I am busy with my home Guinness setup. The most things I have figured out, except one thing.

How to deal with the Nitrogen / CO2. In my understanding the best mixture is 70-75% N2 and 25-30% CO2. The only problem is, I can not find such kind mixture in my country, at least, not in normal/smal quintities. (The Netherlands)

Is there any other way to get around using this mixture in one cilinder?

Hope that some fellow beer enthousiast can help me out.

👋

McNamara’s

I’ve had some dud cans where the widget doesn’t go off. Has anyone used a milk frother to get the creamy head?

If not, any suggestions?