From the HBD Archive
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
Doug Connolly

Back New Search

The posts that comprise the Homebrew Digest Searchable Archive remain the property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.