Been reading a lot on Shut Up About Barclay Perkins.
Love the blog and have been thinking I'd like to give some of their old recipes a go.
Couple of questions.
1. Often the recipe mentions "Invert Sugar 2" or "Invert Sugar 1"
I don't know what that is - any idea?
2. Lots of those old recipes have long boil times.
180 minutes which is 3x what I'm used to. How important is that boil time?
My interests run to Stout and Scotch ales and they have a TON of them.
Love the blog and have been thinking I'd like to give some of their old recipes a go.
Couple of questions.
1. Often the recipe mentions "Invert Sugar 2" or "Invert Sugar 1"
I don't know what that is - any idea?
2. Lots of those old recipes have long boil times.
180 minutes which is 3x what I'm used to. How important is that boil time?
My interests run to Stout and Scotch ales and they have a TON of them.