For those who think I'm extrapolating this stuff about Scottish fermentation from a couple of examples, here's the raw data to look at yourselves.
England vs Scotland
See what conclusions you come to.
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The slow death of a Bristol estate pub
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8 comments:
I fear that in the world of homebrew twats, as soon as one myth is disproved, new myths will pop up to take its place. I recently heard someone "explain" that once the Scots did find out how to import hops, we still stubbornly refused to use very many just because we hated the English so much.
"I recently heard someone "explain" that once the Scots did find out how to import hops, we still stubbornly refused to use very many just because we hated the English so much."
Brilliant!! I laughed out loud at that one.
Mind you you DO hate the English :-))
Ron, that's an awesome spreadsheet. It's 1500 entires. Already downloaded it - now I just need to spend some quality time with it and a cup of coffee. Thanks for spending the time to compile it all
Bill, my Gravity Table has over 11,000 entries. The there's the grist table. With 2,500 entries.
I should be ashamed of myself, shouldn't I, how little research I've done?
Were I more commercially minded, I'd make some dosh from all of this.
Buy my books.
All of them.
They're all dead good.
Barm, we should share some beers. Did the DVD arrive?
Yes, I meant to email to say, but I've been away at GBBF. Those Youngers logs are terrifying. I'm glad you're reading them and not me.
Barm said...
"once the Scots did find out how to import hops, we still stubbornly refused to use very many just because we hated the English so much."
This is exactly the sort of nonsense that Americans will lap up if your wrap it in tartan and salt the narrative with enough "och, ay, me laddies."
Mix credulous, beer-addled American tourists, whose only prior knowledge of Scotland comes from watching "Braveheart", with a glib Scots tour guide and who knows what crap-taculous beer legends will arise to afflict the world?
Ron, the table is amazing!
I've noticed, though, that there are 5 different columns for "boil time" in your tables. Do they reflect mashing times as well as boil times, or something else?
Also, what information comes from the original records, as opposed to your additions? It looks like you've calculated OG and FG in SG from degrees Balling (or Plato), added SG correction factors based on pitching temperature, and a bunch of other stuff. I'm guessing that any number not derived from a formula is original data.
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