Subject: Re: Very High Terminal Gravity
Date: 1989-02-10 15:34:45 GMT
Len Reed's description sounds exactly like my first mashed beer (made 3 weeks
ago with my wonderful new Corona mill). Mash temp too high, final gravity
I bottled after 1 week quiet fermentation, and began aging at 50 degrees after
1 week of conditioning at room temperature. After 1 week of aging now, it's
pretty flat -- but it has a great bouquet and a pleasant malty flavor.
I like it.
The posts that comprise the Homebrew Digest Searchable Archive remain the
property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.