tag:blogger.com,1999:blog-5445569787371915337.post7994213306450859308..comments2024-03-28T06:20:10.699-07:00Comments on Shut up about Barclay Perkins: Milling, mashing and boiling at BassRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5445569787371915337.post-80092440057903445522010-12-19T07:05:45.520-08:002010-12-19T07:05:45.520-08:00Yup. I was going to say the same. Keep the lid on ...Yup. I was going to say the same. Keep the lid on and your boiled wort will taste like creamed corn.Adrian Avgerinosnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-21881238187070219482010-12-18T16:20:29.879-08:002010-12-18T16:20:29.879-08:00Paler malts have more of the precursor for DMS, th...Paler malts have more of the precursor for DMS, the open coppers might have helped boil off more S-MethylmethionineRyanhttps://www.blogger.com/profile/18389709777704328047noreply@blogger.com