Heroin beer at the Saddledome

[gilligans_off]

I can say this...

I brew and keg my own beer. That being said, I've also over carbed a beer. It gets your head buzzing fast and let's you know the next day for sure.

Wouldn't change a thing with dome foam lol

[Julio]

Originally Posted by Tacopuck

As I understand, and this is what I just heard (ie I have no source), that the dome use to have all the beer kegs in one central location (or area specific) and pumped it to each individual draft tap in the building. Because of this it cost more to pump and pressurize the kegs with CO2 so instead they used N2O (laughing gas).

I know now that kegs are located locally for each beer vendor so its no longer the case. However it would make a lot of sense if it was N2O, your drink 4 beers and get faaaar more buzzed than you regularly would due to the laughing gas bubbles, but the buzz does not last as long as alcohol normally would. Additionally it would never show up in the alcohol content reading of the beer (Both CO2 and N2O both have molecular weights of 44g/mol so it would not affect the density of the beer which is used in measuring the alcohol content)

/tinfoil hat

You are semi right...the draft that is in the concession stands on the main concourse is piped up from 5 large coolers on ice level. (This is also true for the concession in club). These systems have used 'beer gas', as well as air compressors. The beer only stands that only sell bottoms up draft have the kegs right there in keg fridges. They use CO2 cainsters similar to what is used for pop systems. Beer in the nose bleed seats come from coolers that are right below the stands at the top of the second deck. They also use beer gas. None of this has changed since the Dome was renoed in the 90's.

[Julio]

Originally Posted by DJones

Really? You'd think it would be the opposite considering advertisment breaks and what not. What changed? Less penalties and stoppages?

Less whistles and less time between stoppages, as well as less stoppages (more lenient rules/interpretations on offsides and icings).

[Locke]

Live with the mystery ladies and gentlemen. We'll never know for certain, but suffice to say....

[DownhillGoat]

Originally Posted by DJones

I can't imagine it would be legal to give people N20. And I think it would be way more expensive than Co2 anyway.

N2O is used as a propellent in canned whipped cream. Hence why you can get high off Whip-Its.

[Tacopuck]

[combustiblefuel]

Originally Posted by Tacopuck

As I understand, and this is what I just heard (ie I have no source), that the dome use to have all the beer kegs in one central location (or area specific) and pumped it to each individual draft tap in the building. Because of this it cost more to pump and pressurize the kegs with CO2 so instead they used N2O (laughing gas).

I know now that kegs are located locally for each beer vendor so its no longer the case. However it would make a lot of sense if it was N2O, your drink 4 beers and get faaaar more buzzed than you regularly would due to the laughing gas bubbles, but the buzz does not last as long as alcohol normally would. Additionally it would never show up in the alcohol content reading of the beer (Both CO2 and N2O both have molecular weights of 44g/mol so it would not affect the density of the beer which is used in measuring the alcohol content)

/tinfoil hat

Never would a company do this. The mixture for beer gas ( other than straight co2)is N + Co2. Most common is 70% co2 and 30% N usually used to create the creamy head associated with Stouts and other gravity heavy beers . The heavier gravity of the brew the more you would use this mix of beer gas as heavier beers are harder to naturally or force carbonate.

FYI gravity readings are not taken after carbonation. After you are done cooking the beer you take the intitial gravity rating before you add your yeast. Record it then drop your yeast in . Wait until hot fermentation is finished usually 5 to 7 days then you take another reading to get an estimation of how much attenuation your yeast as done. If you know your yeast will have an 80% attenuation but only at 65/ 70 % you would let the beer sit another week or 2 etc... Carbonation is only done after the final gravity as been determined.

[DJones]

Originally Posted by kunkstyle

N2O is used as a propellent in canned whipped cream. Hence why you can get high off Whip-Its.

I know haha that's why I can't imagine it would be legal

[Stay Golden]

Funny this seems to be a topic every season come October. The Dome should start stilling heroin whiskey in the depths of the buildings basement too

[DownhillGoat]

Originally Posted by DJones

I know haha that's why I can't imagine it would be legal

My point is if it's legal as a canned propellent why wouldn't it be in beer lines? Not saying it makes sense as a propellent.

Besides in liquid I would think it would off-gas before it would get you buzzed.

[gilligans_off]

Nitrogen changes the head of the beer. It's used for stouts and such. Not a big deal.

I really don't think that's what they use.

Could be a beer gas (75% nitro 25% co2) but still I doubt it.

[Tacopuck]

Originally Posted by gilligans_off

Nitrogen changes the head of the beer. I really don't think that's what they use.

In what way? typically all the dome beers I get have zero head to them.

[gilligans_off]

Originally Posted by Tacopuck

In what way? typically all the dome beers I get have zero head to them.

Picture Guinness. Thick creamy head is a result of the nitrogen. Even the little widget in the draft can is a nitrogen gas ball.

[combustiblefuel]

Originally Posted by gilligans_off

Nitrogen changes the head of the beer. It's used for stouts and such. Not a big deal.

I really don't think that's what they use.

Could be a beer gas (75% nitro 25% co2) but still I doubt it.

It would be the other way around as I earlier posted. Leas head, means more CO2 less Nitrogen. If it was this mixture you would have more head less carbonation.

[Tacopuck]

Nitrogen (N2) and Nitrogen Oxide (N2O) are two different gasses however

[gilligans_off]

Originally Posted by combustiblefuel

It would be the other way around as I earlier posted. Leas head, means more CO2 less Nitrogen. If it was this mixture you would have more head less carbonation.

Depends on the style of beer. But 75% nitro and 25% co2 is for stouts. A 60% co2 40% nitro is used for others typically.... but again. I would bet it's just co2

Didn't catch the N2O bit LOL

http://www.theperfectdraftpour.com/2...er_24.html?m=1

[combustiblefuel]

Originally Posted by Tacopuck

Nitrogen (N2) and Nitrogen Oxide (N2O) are two different gasses however

Yes they are . N20 is not used in beer .

[Tacopuck]

Originally Posted by combustiblefuel

Yes they are . N20 is not used in beer .

Maybe someone should start...I'm sure there is a demographic that would love laughing gas infused beer

[combustiblefuel]

Originally Posted by gilligans_off

Depends on the style of beer. But 75% nitro and 25% co2 is for stouts. A 60% co2 40% nitro is used for others typically.... but again. I would bet it's just co2

Didn't catch the N2O bit LOL

http://www.theperfectdraftpour.com/2...er_24.html?m=1

Yes. I would agree. Nitrogen does not dissolve well. CO2 is cheaper, safer to use( they run several hundred psi lower then Nitrogen setups) and less expensive for initialcosts as you do not need all the specialized equipment .

[combustiblefuel]

Originally Posted by Tacopuck

Maybe someone should start...I'm sure there is a demographic that would love laughing gas infused beer

Except no one what's to be liable for the neurotoxicy it could cause.


In whipping creams it doesn't actually dissolve in to it. It vents of almost immediately after dispensing . The amount that would remain a liquid in cold beer would actually be a real health risk.