I had a crazy idea today when unpacking some ice cream. I am one to enjoy a pretty big heavy stout by my lonesome, but every so often I have to tap out. I usually put a champagne stopper on the bottle and put it back in the fridge. It works about 50% of the time. Now I was wondering if adding a bit, and I mean a tiny bit, of dry ice to a beer could give it that lively carbonation that reinvigorates the beer? Is this flop house stupid or not?
This could potentially work but I think it'd be challenging to get a beer like carbonation doing this - I picture a soda like mouthfeel. Also, you could run into issues associated with temperature shocking the beer, as well as having localized freezing which would not be good.
Know your limits, never waste beer.. I find myself having a hard time taping out of any great beer. Drain pour, yes... Tap out no. But, I don't share the same sentiment with a growler... I find I can usually reseal a growler twice maybe 3 times if there aren't a lot of days in between.
