tag:blogger.com,1999:blog-5445569787371915337.post3389844116187970615..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: Let's Brew - 1888 William Younger 160/-Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-5445569787371915337.post-51454559466091100612020-08-09T03:21:46.542-07:002020-08-09T03:21:46.542-07:0010% ABV and 84 IBU is what the yoof nowadays call ...10% ABV and 84 IBU is what the yoof nowadays call a double IPA.Rob Sterowskihttps://www.blogger.com/profile/07870233673933087794noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-52425711130351831642020-08-09T02:05:31.630-07:002020-08-09T02:05:31.630-07:00Anonymous said,
yes, I think the Maltodextrin was...Anonymous said,<br /><br />yes, I think the Maltodextrin was there for a Brett secondary fermentation.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-29926413440152112302020-08-09T02:04:27.516-07:002020-08-09T02:04:27.516-07:00InSearchOfKnowledge,
2 hours isn't particular...InSearchOfKnowledge,<br /><br />2 hours isn't particularly long for the late 19th century.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-45078277029285686732020-08-08T21:27:07.889-07:002020-08-08T21:27:07.889-07:0010% ABV and 84 IBH sounds undrinkable.
I assume t...10% ABV and 84 IBH sounds undrinkable.<br /><br />I assume the recipe is for 5gal--is that correct?Michael Fosterhttps://www.blogger.com/profile/16139526716967128297noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-84140104677156401392020-08-08T13:30:12.867-07:002020-08-08T13:30:12.867-07:00Was the Maltodextrin there for Brett? Had they wor...Was the Maltodextrin there for Brett? Had they worked out explicitly that Maltodextrin worked as food for a second round of fermentation in 1888, or would this just be intuition?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-49330658122596417142020-08-08T01:51:06.444-07:002020-08-08T01:51:06.444-07:00Why the long boils, though?
- Because they tried ...Why the long boils, though?<br /><br />- Because they tried to extract as much sugar from their mash as possible, and so had to evaporate a whole lot of water?<br /><br />- For the taste?<br /><br />- To obtain a high IBU?InSearchOfKnowledgehttps://www.blogger.com/profile/03162777737091054761noreply@blogger.com