tag:blogger.com,1999:blog-5445569787371915337.post7899700145680117790..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: Let's Brew Wednesday (Saturday edition) – 1851 William Younger 140/-Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-5445569787371915337.post-87670878691397680582016-03-24T17:40:44.267-07:002016-03-24T17:40:44.267-07:00Typo in my post: It should be wlp028 not wlp029.Typo in my post: It should be wlp028 not wlp029.Lady Luck Brewinghttps://www.blogger.com/profile/07337941627482137119noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-14687807386130958502016-03-23T20:35:47.636-07:002016-03-23T20:35:47.636-07:00Holy shnikes!
The highest OG for Let's Brew We...Holy shnikes!<br />The highest OG for Let's Brew Wednesday!<br /><br />Mash at 155 sparge 184.<br />30# golden promise!<br />Ferment at 55 for WLP029 that likes 60?<br />FG of 1.54?<br /><br />Someone needs to make this and post up some tasting notes.<br /><br />Where's Kristen?<br />Lady Luck Brewinghttps://www.blogger.com/profile/07337941627482137119noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-51711234157166756942016-03-22T02:35:47.692-07:002016-03-22T02:35:47.692-07:00I was just going to mash at about ~73C, braukaiser...I was just going to mash at about ~73C, braukaiser did some small test batches on attenuation a few years ago charting attenuation vs mash temp (60% on his charts is around 75C+). S04 conks out at around 10% ABV so hopefully if I can get it to 9.5% I might be able to get a small amount of carbonation from it when bottling (I don't keg).<br /><br />Ron, any idea when the sparging was popularised?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-85302876620316981582016-03-21T07:13:08.992-07:002016-03-21T07:13:08.992-07:00I would assume with this being originally brewed i...I would assume with this being originally brewed in 1850 it would have brett in it. How much lower would the Brett have taken this down too? And would the bottled versions been known to be bottle bombs?Anonymoushttps://www.blogger.com/profile/14815932819789264490noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-30729636893978749042016-03-19T22:45:21.374-07:002016-03-19T22:45:21.374-07:00It's not as hard as you think, just requires a...It's not as hard as you think, just requires a little adjustment. Try mashing @ 158 and/or changing the yeast strain to wlp002. I would imagine just changing the yeast and nothing else will end up with PLENTY of residual sugar that a few points would hardly be noticeable...Brandonnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-35761798323160910772016-03-19T14:24:35.249-07:002016-03-19T14:24:35.249-07:00Anonymous,
it was brewed as a single-gyle beer. A...Anonymous,<br /><br />it was brewed as a single-gyle beer. And they certainly wouldn't have added anything to the mash after running off the first wort. That's 18th-century style brewing.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-88323808425305687842016-03-19T06:52:38.265-07:002016-03-19T06:52:38.265-07:00Pale malt and Goldings eh? Sounds like J W Lees.Pale malt and Goldings eh? Sounds like J W Lees.Tandlemanhttps://www.blogger.com/profile/06804499573827044693noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-50180881386613985342016-03-19T04:19:20.150-07:002016-03-19T04:19:20.150-07:00Yesss! I've been waiting for this, I'm goi...Yesss! I've been waiting for this, I'm going to make a gallon or two of it I think. Getting the right attenuation is going to be hard.<br /><br />Any idea of a decent recipe for the second runnings? Maybe add something else to the mash?<br /><br />Thanks!Anonymousnoreply@blogger.com