Whoever it was, I would agree that statement generally applies.
I enjoy being in France and in most earlier visits, good beer could be found, but last time was sadly disappointing. Last year our daughter and family were there up until they dashed home to avoid quarantine when they brought me some beer from near Cahors. It tasted like my earliest homebrew, although it may have had the potential to never clear. One bottle burst on the journey, but we,ll put that down to the dash, but recently a recently formed local brewery annouced on facebook they had recruited a French brewer. I wondered if that was a possible reason for some of their new beers being called "Hazy Shade of ......" or whether they believed such named beers would have appeal, or they can't deal with the water at their new brewery. I'm not saying this to condemn them, just that clear beer is as easy to make as cloudy is, once you know how.
Guy, you know the merit of opinion that water with >100 ppm calcium with attendant alkalinity doesn't make good beer and CRS makes it worse again. Knowing how to treat your water, your beers clear at the rate of flocculation of your chosen yeast, but for the newcomer is dependent upon the order they read advice and which they believe.
That's a fine beer Doreblade, even with incompatible nails. The colour, I assume from crystal malt, reminded my of John Palmer's early writings when I was particularly attracted by his nomograph.
That didn't match the data from my brewing, but if the colour shift from a teaspoon of black malt was equivalent to that by a handful of crystal malt, why would mash pH shift also be equal?
I've written too much and for my sins my computer died this morning. It has a lot of data which I'm hoping might be recovered.
