tag:blogger.com,1999:blog-5445569787371915337.post4888987936084032120..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: Let's Brew Wednesday - 1918 Barclay Perkins GARon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-5445569787371915337.post-83263464933524077552010-02-07T08:09:37.791-08:002010-02-07T08:09:37.791-08:00Barm, sometimes X and GA or Ale 4d were party-gyle...Barm, sometimes X and GA or Ale 4d were party-gyled. In which case the X recipe was used. So there were in fact two varieties of GA and Ale 4d. Exciting, eh?Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-25263578733203802582010-02-07T05:39:48.442-08:002010-02-07T05:39:48.442-08:00Hang on, I don't understand how GA could have ...Hang on, I don't understand how GA could have been party-gyled with X if the grists were different?Rob Sterowskihttps://www.blogger.com/profile/07870233673933087794noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-67543923667280449472010-02-05T04:06:08.508-08:002010-02-05T04:06:08.508-08:00Oblivious, they were never brewing huge quantities...Oblivious, they were never brewing huge quantities of the big Stouts. And Porter they continued to brew throughout this period.<br /><br />It's possible that they just had more brown and amber malt lying around. <br /><br />In any case, this is fairly convincing proof that brewers didn't stop brewing Porter because of the unavailability of dark malts.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-30670325293958712152010-02-05T02:58:38.645-08:002010-02-05T02:58:38.645-08:00"Either they had more brown malt than they kn..."Either they had more brown malt than they knew what to do with or they were trying to compensate for the fall in gravity." <br /><br />could have the amber and brown malts come from the reduced brewing of their bigger porter/stouts?Oblivioushttps://www.blogger.com/profile/08569685268531360788noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-4312629870617425172010-02-04T10:54:21.908-08:002010-02-04T10:54:21.908-08:00ealusceop, by bolder, do you mean stronger?
What...ealusceop, by bolder, do you mean stronger? <br /><br />What I have planned is a series of ever weaker wartime Milds and medieval Dutch oat beers. <br /><br />Now you mention blending, there is Truman's Barley Wine. That was aged No. 1 blended with a Runner. Which one was it again?Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-67744646945288968262010-02-04T10:27:28.204-08:002010-02-04T10:27:28.204-08:00May I ask something? Do you have any "bolder&...May I ask something? Do you have any "bolder" recipes for the next one? I'm very curious if you have any blend, like the Strong Suffolk, vatted and young, with brewing and ageing details.<br /><br />Thanks!Anonymousnoreply@blogger.com