Subject: H2O and Nitr.
Date: 1992-04-21 13:49:00 GMT
Just two quick questions... I've certainly enjoyed the
Nitrogen heads found on so many Stouts today, I was
wondering why this gas give off such a nice head and why it
isn't used in other beers?
Secondly, I've noticed over the years that most brewers
don't usually provide the amount of mash-in water used. Is
there a rule of thumb for gallons of water to
grains mashed in? I simply eyeball it until I think the
grain/water ratio is not too think.
Thanks in advance
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