tag:blogger.com,1999:blog-5445569787371915337.post7363258139110351745..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: Let's Brew - 1953 Elgood BPARon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-5445569787371915337.post-2755783461857659412018-03-26T13:15:48.401-07:002018-03-26T13:15:48.401-07:00Newbie question alert, but why do we often see mal...Newbie question alert, but why do we often see malt extract in these old recipes, Ron, do you know? I can't get my head around it. Unless it was a capacity thing; surely they could extract the sugars from malt more cost effectively than paying someone else to do it, then condense it down a bit and finally ship it to them? Or was it a stock ingredient that was chucked in if the OG looked a bit low? Can't of been for quality / taste purposes, surely?Johnhttps://www.blogger.com/profile/16004629156666937633noreply@blogger.com