tag:blogger.com,1999:blog-5445569787371915337.post2859617548441740684..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: Bottling in 1901 - other factors affecting flavourRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-5445569787371915337.post-30028809800719699162013-09-09T23:25:22.617-07:002013-09-09T23:25:22.617-07:00Jeff,
I know. Couldn't be arsed to fix it las...Jeff,<br /><br />I know. Couldn't be arsed to fix it last night. Now corrected.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-32270859839155633352013-09-09T15:11:36.015-07:002013-09-09T15:11:36.015-07:00Thanks, but the image is still wrong. Thanks, but the image is still wrong. Jeff Rennernoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-28636520900418962452013-09-09T13:53:25.298-07:002013-09-09T13:53:25.298-07:00Jeff,
that was a mistake. Fixed now.Jeff,<br /><br />that was a mistake. Fixed now.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-87215397653161562622013-09-09T12:06:00.599-07:002013-09-09T12:06:00.599-07:00"The mashing temperature was higher for the M..."The mashing temperature was higher for the Mild Ale and, as you would expect, its degree of attenuation was also lower."<br /><br />That certainly would be expected, but your table shows the pale ale mashed at a higher temperature but having a higher degree of fermentation.Jeff Rennernoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-32674711559592322742013-09-09T05:26:49.710-07:002013-09-09T05:26:49.710-07:00Higher fermentation temperature does give more est...Higher fermentation temperature does give more esters. Edhttps://www.blogger.com/profile/13844169940650659196noreply@blogger.com