[Tig] Stout and BRRE, new question

Bill Topazio BTopazio
Thu Jan 26 14:05:12 GMT 2006

Thanks to oktobor for supporting the TIG
Has anyone considered this question: Estimate the number of individual bubbles in the "head" portion of a freshly and properly dispensed (royal) pint of Guinness.  How does this compare to a more mundane draw, say, Boddingtons?  Factors to be considered are liquid temperature (Tq), ambient temperature and pressure (Ta, Pa), time after topping (t), import vs. export batch (B).  Assume standard pint glass and a standard draw by experienced tenders, and if properly drawn the transition of the head portion should be reasonably unambiguous, at least enough to have negligible effects on the results. -bt

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