In the experiment where the pre-liquefaction step was omitted, it took about 30 min for the mash to reach the liquefaction temperature (90°C).
After quickly explaining that it was about the mash-up of cultural styles — Inuit with Japanese and so on — and a little of the usual high-low mix, he said, "Didn't you read the card on your seat?" Well, no, I said.
Dr. McGhee hadn't followed the Bierenbaum case or the Neulander case, but he had heard about the mashed potato incident.
This is why I am so optimistic about the mash-ups happening right now in the online world to facilitate real world interaction be it for fun, for business, or for love.
You may find it helpful to take out about 1 liter of the mash in a jug first; try dissolving the yeast in the smaller jug.
When the temperature of the mash dropped to about 40°C the beaker was weighed and de-ionized water was added to bring the total weight back to 1000 g.
In fact, viscosity measurements (results not shown) indicated that, when OPTIMASH™ TBG was used, the viscosity of the mash was reduced by about one-third.
So far so good, but I've got to head to bed soon and I'm a little nervous about what effect the Mash might have on me in my sleep.
Water was added to a final weight of 450 g (grist/water ratio 1 8, the wort concentration was about 8.3 Bx) after finishing the mash process, and then wort was filtered by a filter paper.
Whatever your feelings about the artistic merits of the mash-up as a form or the efficacy of modern copyright legislation, there's a far higher set of principles at stake here.
If Hollywood is boring itself with its endless procession of sequels and remakes quite as much as it is us, then it might like to consider another low-effort way to alchemise box-office gold from immediately recognisable elements; we're talking about the literary mash-up.
