tag:blogger.com,1999:blog-5076002047553648960.post4496909295825508558..comments2024-02-27T14:56:43.295-04:00Comments on Meek Brewing Co.: Brewing an English IPA (Reid 1839 clone)Shawnhttp://www.blogger.com/profile/08469375277267237839noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-5076002047553648960.post-28308924615890829542016-02-16T03:42:45.651-04:002016-02-16T03:42:45.651-04:00Awesome brewing tips.I will wait for your next bre...Awesome brewing tips.I will wait for your next brewing tips.Thanks<a href="http://www.microbrewingcorner.com/arizona-craft-beers/papago-brewing-review" rel="nofollow"></a>Tommy Joneshttps://www.blogger.com/profile/16131727691244041286noreply@blogger.comtag:blogger.com,1999:blog-5076002047553648960.post-9902666917225754512015-02-01T13:54:12.873-04:002015-02-01T13:54:12.873-04:00Wow, that's quite a difference! I think your s...Wow, that's quite a difference! I think your speculation probably holds true... and I agree that mashing at 154 F is a good way to split the difference.<br /><br />Thanks for the comment! Let me know how the lower mash temp works out for you.Shawnhttps://www.blogger.com/profile/08469375277267237839noreply@blogger.comtag:blogger.com,1999:blog-5076002047553648960.post-28830448555095956712015-02-01T08:44:49.038-04:002015-02-01T08:44:49.038-04:00In Pattinson's "Vintage Beer" book, ...In Pattinson's "Vintage Beer" book, the mash temp is specified as 157F. Yet in an old Barclay Perkins blog post, scans from the original brewing records for this beer show that it was first mashed at 150.5F for 90 minutes! I've been trying to reconcile this discrepancy. I'm guessing that Pattinson recommends the high mash temp in order to achieve the predicted 1.019 FG (down from 1.057, 67% att.). However, your comments about the body being too full give me pause. I'm going to brew this, and I'm thinking of splitting the difference - aiming for a mash at 154F.rpguitarhttps://www.blogger.com/profile/12944237786703825203noreply@blogger.comtag:blogger.com,1999:blog-5076002047553648960.post-78252974539050224682014-01-21T19:19:03.105-04:002014-01-21T19:19:03.105-04:00There's a lot of good-looking "historical...There's a lot of good-looking "historical" recipes in that book, and yes, Barclay's has a bunch, too. It's your typical case of too many ideas, not enough time to brew them all. <br /><br />But, in hindsight, not the WORST problem to have!Shawnhttps://www.blogger.com/profile/08469375277267237839noreply@blogger.comtag:blogger.com,1999:blog-5076002047553648960.post-49784724143667891392014-01-21T16:44:58.746-04:002014-01-21T16:44:58.746-04:00Interesting. I have way too many european hops le...Interesting. I have way too many european hops left over in the freezer and looking for a decent English IPA to try them out on. I have same book, but also interested in some of the Milds that Barclay's talks about. Good write up. ThanksAnonymousnoreply@blogger.com