tag:blogger.com,1999:blog-5445569787371915337.post1357244067778422647..comments2024-03-29T05:24:30.793-07:00Comments on Shut up about Barclay Perkins: Let's Brew Wednesday - 1901 Boddington's StoutRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5445569787371915337.post-32127031474131450552018-03-15T07:22:41.621-07:002018-03-15T07:22:41.621-07:00Hi Ron & Kirsten ,
Nice recipe , but the matur...Hi Ron & Kirsten ,<br />Nice recipe , but the maturation period is WAY out , the 4-5 days is the rest period post rack , and the original would have been matured for at least 3-4 weeks @ 52-4°F before being sent out .<br />Cheers<br />EddAnonymoushttps://www.blogger.com/profile/01359187309563791578noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-43604335547478768202018-03-11T10:14:45.649-07:002018-03-11T10:14:45.649-07:00Still not quite sure about the Boddies connection ...Still not quite sure about the Boddies connection with London yeast. Personally I think I'd use Mangrove Jack M15 Empire or WLP038 Manchester for this one.qqnoreply@blogger.com