The two classic mashing systems, head to head. When Harp brewers took a scientific approach. Consecutive gyles of the same beer, one decoction, one infusion.
Seems a fairl test to me. Want to see the resulyts? Of course you do.
Both beers were brewed at Park Street, the Barclay Perkins Lager brewery.
Given they found that "the analytical characteristics of the two beers were very similar", it makes you wonder if they stuck with decoction mashing. I should maybe take another look at the Lager brewing logs.
There's one significant characteristic they didn't take into account: flavour. It clearly wasn't a consideration. Isn't that a surprise.
The Spontaneous Files: Solera Brewery - I finish up my discussion of spontaneous fermentation with Solera Brewery, which sits on the hem of Mount Hood as it spreads out toward the Columbia Gorge....
1 hour ago