tag:blogger.com,1999:blog-5445569787371915337.post7106084181614961991..comments2024-03-27T20:07:51.303-07:00Comments on Shut up about Barclay Perkins: An early British lagerRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5445569787371915337.post-50371578224009564362009-06-15T21:18:14.765-07:002009-06-15T21:18:14.765-07:00How long did they lager that one?How long did they lager that one?Mark Oliverhttp://www.youtube.com/watch?v=9rQyAvTHFK0&feature=relatednoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-53752038383891813972009-06-13T04:52:51.313-07:002009-06-13T04:52:51.313-07:00The brewer had a long hard day in the brewhouse on...The brewer had a long hard day in the brewhouse on this one. Missed mash temperatures, stuck mash and a mash tun that was too full for what ever reason to make adjustments. Setting the grain bed of a Decoction mash does tend to be much more sensitive than an Infusion mash, he did not need a full to the rim mash tun. It also seems strange to me that he added the California (Six Row?) to a full mash tun mash tun, an adjustment intended to add enzymes to the mash I believe. This reminds me why I do not use Decoction mashes any more. <br />Cheers<br />JimJim Johanssenhttps://www.blogger.com/profile/12199407091551431496noreply@blogger.com