More random stuff from the logs. Bet you can guess how I've been spending most to my time.
This note, stuck inside a Barclay Perkins brewing log, gives details of the dry-hopping scheme for the bottled version of KK.
"4 oz Saaz after 4 or 5 days rolling" What a great description. I remember being told that they used to regularly roll casks of Russian Stout around the brewery yard. I wonder if anyone still does that?
Barclay Perkins seemed to like using Saaz for dry-hopping their Strong Ales. I wonder why?
Microbe Overview: Yeast, Brett, Pedio, and Lacto - Earlier this year, the AHA requested some info on the various microbes involved in sour beer production for a post they were working on (Sour Microbes: Yea...
2 hours ago