Shut up about Barclay Perkins: Let's Brew - 1948 Drybrough Burns Ale
How did they achieve the crazy attenuation? Boil isn't long, mash temp is reasonable.
Were they using Bernard's yeast at the time? Does it have lower attenuation than WLP028(Mcewans?) Is it available somewhere?
Shut up about Barclay Perkins: Let's Brew - 1948 Drybrough Burns Ale
How did they achieve the crazy attenuation? Boil isn't long, mash temp
 is reasonable.
Were they using Bernard's yeast at the time? Does it have lower attenuation than WLP028(Mcewans?) Is it available somewhere?