Special treat time. Even more detailed instructions of how to brew Harp Lager. You've no excuse for not brewing it now.
It was quite a long process. Ten and a half hours from mash tun to fermenter. Take a look:
With a fermentation temperature of 43-47º F, I think we can be pretty sure it was a bottom-fermenting yeast.
The bunging and lagering process looks - if I dare use the word - pretty traditional. And, interestingly, seems to have carbonated the beer without the need for force carbonation. I wonder if they still do this today? No, I don't think so either.
Ontario Whisky Has an American Origin – Here’s Why - In recent posts, I have argued that various indices suggest that the taste for whisky in Canada was abetted by the large number of Americans who settled in...
2 hours ago