Friday, 19 March 2010
Priming with unfermented wort
Remember the other day we were discussing the blending employed by Guinness? In particular, the use of unfermented wort as primings, or "heading" as Faulkner called it. Well guess what? I've spotted Barclay Perkins doiung exactly the same thing. With SBS Stout. The one brewed on the 8th January 1929, to be precise. You can checke the brewing log entry to your right, if you don't believe me.
Though it wasn't the only form of primings. "Sweet" is, I believe, sugar-based primings. Note, too, the typical Barclay Perkins technique of throwing a bushel or two of roast barley into the copper. I wonder if anyone else does/did that? Be interested to know what effect it would have.