hist-brewing: why volumes

kathy kbooth at scnc.waverly.k12.mi.us
Sat Feb 14 06:17:48 PST 1998

Interesting posts on Doomday ale.

Year ago as a student of flour milling, the prof pointed out that the
varying levels of moisture in grain impact the weight much more that the
volume, so traditionally, volume measures were used.  

As today, moisture levels are controlled and standardized much better
then earlier, we tend to use weights.  Ahh...progress.  Cheers, jim
booth, lansing, mi

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