My brother in Manhattan says a lot of people are raving about the nitro cold brew that Stumptown recently starting doing. Living right near LeftHand Brewery which is famous for their nitro Milk Stout, I HAVE to try doing this at home! Does anyone know Stumptowns technique? I've been drinking a lot of Toddy Cold Brew this summer and basically just need to know how much the nitrogen will dilute the end product?
I figure I could buy a 5 gallon firkin keg and fill it with cold-brew and pull via nitrogen pretty easily. Was thinking of diluting the concentrate with twice the amount of water and think the nitrogen would thin it out to a good ratio....any thoughts?