On Mon, Oct 20, 2003 at 09:42:01AM -0400, Bo Pedersen wrote: > Som nævnt betjener de commercielle bryggerier sig også af postevand og
Most beers contain at least 90% of water. The only question is if it makes sense to add some of that water later, rather than in the beginning of the process. It seems perfectly acceptable to add half the water after boiling or after fermentation. Going much higher than half may affect the brewing process in some ways. But as I use to say, it will be beer anyway. -Heikki -- Heikki Levanto heikki at indexdata dot dk "In Murphy We Turst"
