On Mar 21, 3:35*pm, Sqwertz > wrote:
> On Wed, 21 Mar 2012 15:32:51 +0000 (UTC), Doug Freyburger wrote:
> > What happens is over time the amount of nitrogen in solution stablizes
> > at all points inside the can including inside the pellet. *The pressure
> > is high and uniform throughout the can. *When the top is popped most of
> > the inside of the can depressurizes immediately. *The pressure is then
> > higher inside the pellet because the hole is too small for the pressure
> > to release in a faction of a second. *Nitrogen starts to come out of
> > solution inside the pellet and there's a jet of turbulant nitrogen
> > bubbles. *The Guinness in the can ends up with the same fine nitrogen
> > foam that you see with Guinness from a keg. *It's a brilliant
> > application of fluid dynamics.
>
> I think Murphys had one, too. *It was attached to the bottom of the
> can.
>
> Fortunately I don't like stouts. *Which is good because my stomach
> refuses to process stout beers. *It just sits in my stomach and
> sloshes around. *The more I drink, the more it sloshes. *It's lousy
> feeling (especially when you're trying *catch a buzz).
>
I like Guinness Extra Stout mixed 1:3 with Michelob Ultra. Right now
I have a Negra Modelo next to the keyboard.
>
> -sw

--Bryan