hist-brewing: Brettanomyces, stone beer

[bjm10 at cornell.edu]

On Thu, 25 May 2000, Jeff Renner wrote:

> I would be concerned with mashing 2/3 raw oats with 1/3 British pale malt.
> I think it would lack the necessary diastase.  A typical British malts

I have done it.  Durn mash took four or five hours (by iodine test), but it 
can work.


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