tag:blogger.com,1999:blog-5445569787371915337.post1960960548327228038..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: Kilning Lager maltRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5445569787371915337.post-76953934805913427562018-04-10T10:35:42.546-07:002018-04-10T10:35:42.546-07:00Two floor kilns I see. I wonder what the air moist...Two floor kilns I see. I wonder what the air moisture content was? When making munich malts nowadays moist air is recirculated to some extent to increase Maillard reactions and the colour and flavour they bring. Edhttps://www.blogger.com/profile/13844169940650659196noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-77238688927599695572018-04-10T10:18:39.911-07:002018-04-10T10:18:39.911-07:00Andreas,
well spotter. Now fixed.Andreas,<br /><br />well spotter. Now fixed.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-90363533115085548502018-04-10T04:40:28.162-07:002018-04-10T04:40:28.162-07:00In the Windisch table, I believe that's meant ...In the Windisch table, I believe that's meant to say "Saaz yeast", not "Sum yeast".Andreas Krennmairhttp://dafteejit.com/noreply@blogger.com