tag:blogger.com,1999:blog-5445569787371915337.post3588683316749508608..comments2024-03-29T03:17:49.172-07:00Comments on Shut up about Barclay Perkins: Trouble at Messrs. Arrol & Sons, Limited, Brewery, Alloa (part 2)Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-5445569787371915337.post-89907195653853520572012-05-20T03:28:21.776-07:002012-05-20T03:28:21.776-07:00I found the comment about sugar solutions going ba...I found the comment about sugar solutions going bad interesting. Of the many wonky cask ales I've had in England over the years I wonder if some of them may have turned for this reason. Clearly sanitation in Arrol at this time was particularly but elements of these recur I'm sure and this may be one of them. Priming with wort sounds a more natural way to condition and I wonder if it wasn't also the London porter way, originally. So much of Irish practice seems old London and it was fascinating to read that 1920's Irish pale malt was a kind of light amber. Didn't Tizard say the best porter was 95 per cent amber and 5 of black...? <br /><br />GaryGary Gillmannoreply@blogger.com