tag:blogger.com,1999:blog-5445569787371915337.post9158689442943857269..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: Priming in the 1890'sRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-5445569787371915337.post-64487229376708617442010-11-16T01:07:08.410-08:002010-11-16T01:07:08.410-08:00Kirsten, I think the point of the questioning was ...Kirsten, I think the point of the questioning was to ascertain if sugar use could be banned because some MPs wanted to promote greater use of home-grown (UK) barley in beer, not because they were fans of all-malt beer per se. There are also questions and answers, IIRC, in the same inquiry about the use and necessity of foreign-grown barley in British beer.Terryhttps://www.blogger.com/profile/01703548364118364764noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-59954695502273637392010-11-15T11:25:20.613-08:002010-11-15T11:25:20.613-08:00Gary,I am not quite sure what you think you have m...Gary,I am not quite sure what you think you have misunderstood in the past.and I know from your posts here that you have a good knowledge of beer production.<br />But for what its worth,when I am to deliver beer to a pub that has been fermented to terminal gravity and stored cool for a period of time it will appear flat and lifeless but will have a small amount of ferment ables left in solution.and would given time gain condition in the cask.but of course the adding of primings and a subsequent rise in temperature for a period will induce a rapid rise in condition,and allow it to be served quickly.but as I say I am sure you already knew this,and I am not sure this helps.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-49555997429291162312010-11-15T07:53:20.395-08:002010-11-15T07:53:20.395-08:00Seems to me all the first part questions were aime...Seems to me all the first part questions were aimed by an advocate of all-malt brewing. Each question seems to be about why can you just use malt to do it.Kristen Englandhttps://www.blogger.com/profile/05212694853976179911noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-7832584709813175642010-11-15T04:09:10.084-08:002010-11-15T04:09:10.084-08:00I seem to get the feeling CAMRA would disagree wit...I seem to get the feeling CAMRA would disagree with your last statement.Billhttps://www.blogger.com/profile/14256078606152011585noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-85300504240703832392010-11-15T04:05:26.841-08:002010-11-15T04:05:26.841-08:00Useful information, and in particular I haven'...Useful information, and in particular I haven't read before that finings can affect carbonation in beer. I've always understood (but maybe it reflects a homebrewing perspective) that after primary fermenting the beer is mostly flat and emits out into the air or from the airlock, yet it is suggested here there is enough in the runnings but for the finings added.<br /><br />Commercial brewers' comments might be helpful here.<br /><br />This shows too though that CAMRA's definition - as was inevitable - is one fixed in time, eg. at one time finings were regarded as a shortcut and priming sugar too. It's all relative really but nonetheless cask ale as currently understood is a classic and needs special protection and promotion.<br /><br />GaryGary Gillmannoreply@blogger.com