From the HBD Archive
From: (Peter Klausler)
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
around 1.020.

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.

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