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.
Free to a Good Home: What’s Brewing 1977-1985 - OK, one last try before we take these to a charity shop and hope they don’t just chuck them in a skip: does anyone have a good use for this incomplete se...
7 hours ago