Excellent, I am learning a lot about barley as of recent, when I was referring to black barley I was meaning the Purple Hull-less Barley, originally from Ethiopia, I use to use it quite a bit at a restaurant I was running. Regardless, I will keep in mind the ratio's of malt and barley when brewing. From what I've learned on this forum so far I think I know what direction to go in.
Oh, I am not using nitro as of yet.