Why is the head on the last pint from my first keg better than any of the others? Seriously, it's creamy and awesome, almost Guinness-like. Is it to do with sediments, proteins perhaps, picked up from the bottom in the last sputtering of the tap? I know I'm not really supposed to serve that stuff, but as I'm serving myself and I actually rather like the dregs, I went right to the bottom.
Hm... Didn't last, though.
Thursday, October 07, 2010
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