tag:blogger.com,1999:blog-5445569787371915337.post6824460870815314465..comments2024-03-28T06:20:10.699-07:00Comments on Shut up about Barclay Perkins: Let's Brew Wednesday - 1956 Tennant's Glucose StoutRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5445569787371915337.post-18766053353387351252018-04-19T05:33:42.521-07:002018-04-19T05:33:42.521-07:00If they were mashing at 156F or 158F then I could ...If they were mashing at 156F or 158F then I could see the fermentables from the malt being lower, but with all that glucose and invert sugar, they must have stalled the fermentation at some point to only get 52% apparent attenuation.Dan Klingmanhttps://www.blogger.com/profile/03530547175374478652noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-43818213665301369282018-04-19T02:43:56.066-07:002018-04-19T02:43:56.066-07:00As I think I've said before, adding the lactos...As I think I've said before, adding the lactose/glucose after fermentation was to avoid being clobbered for tax on a higher gravity wort.Martyn Cornellhttps://www.blogger.com/profile/16843357962176591317noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-84018733445077730742018-04-18T10:39:06.394-07:002018-04-18T10:39:06.394-07:00Anonymous,
wrong verision of the recipe. Sorry. N...Anonymous,<br /><br />wrong verision of the recipe. Sorry. Now fixed.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-22306270304573809302018-04-18T09:35:44.427-07:002018-04-18T09:35:44.427-07:00Why was it called Glucose Stout if it was sweetene...Why was it called Glucose Stout if it was sweetened with lactose? Was glucose a common catchall term for sweetener?Anonymousnoreply@blogger.com