tag:blogger.com,1999:blog-5445569787371915337.post3906208167281196231..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: Let's Brew Wednesday - 1868 Younger XPRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-5445569787371915337.post-59404278216371593162011-09-22T04:08:02.946-07:002011-09-22T04:08:02.946-07:00That is to ay starting at 12 SRM and hopefully end...That is to ay starting at 12 SRM and hopefully ending at around 20 SRM.Craighttps://www.blogger.com/profile/14129472719929268755noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-43109229934885939712011-09-21T16:17:28.134-07:002011-09-21T16:17:28.134-07:00So Kristen, If I do go ahead and use the Jamacian ...So Kristen, If I do go ahead and use the Jamacian stuff, do you think an estimated SRM of 300-350 is about right? I'm trying to get a good, deep brown color for a Burton (starting at around 12 SRM) but I don't want to go to far and get black.Craighttps://www.blogger.com/profile/14129472719929268755noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-1844059717205455722011-09-20T21:51:53.139-07:002011-09-20T21:51:53.139-07:00I was hoping for an FAQ on how to homebrew these r...I was hoping for an FAQ on how to homebrew these recipes: What are substitutes for the uncommon homebrew shop ingredients and how I you use them (end of boil, entire boil, after primary ferment, etc)? If it doesn't exist in one handy location, I'll just have to keep reading. It won't be a problem, I love this stuff:)Edwardnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-26763465288122469232011-09-20T01:49:56.019-07:002011-09-20T01:49:56.019-07:00Edward, there are many (really loads) of old posts...Edward, there are many (really loads) of old posts describing old brewing techniques. Too many to really point at one.<br /><br />Some ingredients are more problematic than others. Hops are no problem. Goldings and Fuggles have been around for a very long time.<br /><br />Malt is trickier, mostly because of the barley varieties, but also because of changes in malting techniques. Brown malt is the biggest problem. It's impossible to buy 18th century style brown malt. And I'm not sure how well modern brown malt matches that from the 19th century.<br /><br />The trickiest, surprisingly since it is still manufactured, are the invert sugars. It's impossible to buy them in quantities of less than a ton.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-30200429291755592422011-09-19T22:31:51.748-07:002011-09-19T22:31:51.748-07:00I started reading this about a month ago and would...I started reading this about a month ago and would love to try to brew some of these recipes. Is there a post explaining some of the unique aspects of brewing historic recipes? What are some of these ingredients and what are some substitutes? I know the LHBS doesn't stock a lot of these ingredients, can they be obtained from other sources?Edwardnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-90095696404146855932011-09-16T08:12:23.399-07:002011-09-16T08:12:23.399-07:00Craig,
Each are different. Proper burnt sugar (th...Craig,<br /><br />Each are different. Proper burnt sugar (the Jamaican stuff anyway) has a bunch of caramel colorant added to it so its pretty damn dark. Straight burnt sugar is about 150-200 I'd guess so Artic is correct. I always use a pint of pils and do a few color tests to see how dark each different sugars are.Kristen Englandhttps://www.blogger.com/profile/05212694853976179911noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-31113200785776318562011-09-15T11:21:37.422-07:002011-09-15T11:21:37.422-07:00Craig,
The SRM of treacle is around or about 150...Craig, <br /><br />The SRM of treacle is around or about 150 , I would believe that burnt sugar would be close , how that would effect 5 gallons of wort wouldn't be much. By adding 1 oz ,it would fall in the neighborhood of 3 to 3.5 SRM because it would be 1 in 640 oz to 5 gallons. Hope that helps.Arctic Alchemyhttps://www.blogger.com/profile/17595519000704103690noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-3280521212863080992011-09-15T10:19:05.244-07:002011-09-15T10:19:05.244-07:00One of the problems with the idea of "beer st...One of the problems with the idea of "beer styles" is that at their very core they can only talk about a snapshot of time. Clearly Scottish and English brewers had access to a huge variety of ingredients during the 1800's. So, was there a point in history distant enough that transport difficulties might have made hops rare in Scottish beers, but recent enough that there is a record of it?<br /><br />On another note-a potential problem for shipping companies is that while the majority of your profit may come from one leg of your journey, ships generally cant safely sail when empty, so you have to bring SOMETHING back to your point of origin. Chinese ships have been routinely going home with loads of scrap steel from the US for decades, to the point where now scrap steel is fairly scarce in the US. This makes it difficult for scroungers and helps to push people toward buying new...often from China.Bikeraggienoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-60581347192589096472011-09-15T06:09:42.387-07:002011-09-15T06:09:42.387-07:00Oh, and are black invert and burnt sugar essential...Oh, and are black invert and burnt sugar essentially the same, or is burnt sugar closer to Invert No. 4?Craighttps://www.blogger.com/profile/14129472719929268755noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-43140806970531570612011-09-15T05:49:17.634-07:002011-09-15T05:49:17.634-07:00Oaky, so this question has nothing to do with the ...Oaky, so this question has nothing to do with the Younger XP, but it is Let's Brew Wednesday related.<br /><br />Does anybody know how much 1 ounce of burt sugar (used as a colorant) will raise the SRM/EBC of 5 gallons of wort?<br /><br />Kristen? Anybody?Craighttps://www.blogger.com/profile/14129472719929268755noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-20474096707675499562011-09-15T04:02:10.574-07:002011-09-15T04:02:10.574-07:00I have all the necessary ingredients for that one!...I have all the necessary ingredients for that one! Excellent, will brew that sometime this month and write it up!Velky Alhttp://www.fuggled.netnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-83778462162229498972011-09-15T03:16:21.426-07:002011-09-15T03:16:21.426-07:00There's also the military. McEwan's and Ai...There's also the military. McEwan's and Aitken's of Falkirk had substantial trade for the military. Not sure about Wm Younger's.Rob Sterowskihttps://www.blogger.com/profile/07870233673933087794noreply@blogger.com