John Hatch, former brewer at Youngs and the man who kept brewing alive on the site, discusses his time at the brewery.
Handy for anyone home brewing Youngs recipes as he reveals much about Youngs processes and ingredients.
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What do people need from a pub’s internet presence?
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In my day job I spend a lot of time thinking about ‘user needs’ and, as
people who go to the pub, we certainly know what we need from their
internet pres...
1 hour ago
3 comments:
Well that was a revelation! The hopping rate as lb/quarter [weight] I had always assumed it was lb/quarter [volume]. Curious if that was a Young's peculiar practice.
I got to thinking about that. I think he got it wrong.
1.5 lbs per weight quarter is 18 lbs per volume quarter. Which is way too much. They were hopping PA at around 5 lbs per quarter, according to the 1990 brewing records. About 4 lbs per quarter at the start of the boil. I think he should have said 1.5 lbs per hundredweight.
John is a legend. Great interview.
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