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15-07-2010, 08:50
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2010/07/harp-time-schedule.html)
Special treat time. Even more detailed instructions of how to brew Harp Lager. You've no excuse for not brewing it now.
It was quite a long process. Ten and a half hours from mash tun to fermenter. Take a look:
http://1.bp.blogspot.com/_CHrKKDU9290/TDhUfQO1zZI/AAAAAAAAHII/U4gNK7ENPTk/s640/Time_schedule_1.jpg (http://1.bp.blogspot.com/_CHrKKDU9290/TDhUfQO1zZI/AAAAAAAAHII/U4gNK7ENPTk/s1600/Time_schedule_1.jpg)
http://3.bp.blogspot.com/_CHrKKDU9290/TDhUljIW9bI/AAAAAAAAHIQ/9rNxsvquKkY/s640/Time_schedule_2.jpg (http://3.bp.blogspot.com/_CHrKKDU9290/TDhUljIW9bI/AAAAAAAAHIQ/9rNxsvquKkY/s1600/Time_schedule_2.jpg)http://1.bp.blogspot.com/_CHrKKDU9290/TDhUpKaGpgI/AAAAAAAAHIY/cRSsQr9bOec/s640/Time_schedule_3.jpg (http://1.bp.blogspot.com/_CHrKKDU9290/TDhUpKaGpgI/AAAAAAAAHIY/cRSsQr9bOec/s1600/Time_schedule_3.jpg)
With a fermentation temperature of 43-47º F, I think we can be pretty sure it was a bottom-fermenting yeast.
The bunging and lagering process looks - if I dare use the word - pretty traditional. And, interestingly, seems to have carbonated the beer without the need for force carbonation. I wonder if they still do this today? No, I don't think so either.https://blogger.googleusercontent.com/tracker/5445569787371915337-8650708434591070125?l=barclayperkins.blogspot.com
More... (http://barclayperkins.blogspot.com/2010/07/harp-time-schedule.html)
Special treat time. Even more detailed instructions of how to brew Harp Lager. You've no excuse for not brewing it now.
It was quite a long process. Ten and a half hours from mash tun to fermenter. Take a look:
http://1.bp.blogspot.com/_CHrKKDU9290/TDhUfQO1zZI/AAAAAAAAHII/U4gNK7ENPTk/s640/Time_schedule_1.jpg (http://1.bp.blogspot.com/_CHrKKDU9290/TDhUfQO1zZI/AAAAAAAAHII/U4gNK7ENPTk/s1600/Time_schedule_1.jpg)
http://3.bp.blogspot.com/_CHrKKDU9290/TDhUljIW9bI/AAAAAAAAHIQ/9rNxsvquKkY/s640/Time_schedule_2.jpg (http://3.bp.blogspot.com/_CHrKKDU9290/TDhUljIW9bI/AAAAAAAAHIQ/9rNxsvquKkY/s1600/Time_schedule_2.jpg)http://1.bp.blogspot.com/_CHrKKDU9290/TDhUpKaGpgI/AAAAAAAAHIY/cRSsQr9bOec/s640/Time_schedule_3.jpg (http://1.bp.blogspot.com/_CHrKKDU9290/TDhUpKaGpgI/AAAAAAAAHIY/cRSsQr9bOec/s1600/Time_schedule_3.jpg)
With a fermentation temperature of 43-47º F, I think we can be pretty sure it was a bottom-fermenting yeast.
The bunging and lagering process looks - if I dare use the word - pretty traditional. And, interestingly, seems to have carbonated the beer without the need for force carbonation. I wonder if they still do this today? No, I don't think so either.https://blogger.googleusercontent.com/tracker/5445569787371915337-8650708434591070125?l=barclayperkins.blogspot.com
More... (http://barclayperkins.blogspot.com/2010/07/harp-time-schedule.html)