I explain parti-gyling. Real parti-gyling, as performed by traditional UK breweries. And, no, it doesn't mean using each running to make a different beer.
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Fuller’s E.S.B. (Extra Special Bitter)
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Proustian Pint? What a pleasant surprise to find this beer, tasted twice on
a recent trip to London, just as I recall it 30 and 40 years ago on visits
to t...
3 hours ago
10 comments:
That explains that. I'd always been a bit confused by it all and hadn't really found an explanation that really clicked with me. It was definitely the blending that was the missing link.
Ron, how about a video explaining Old Ale, what it started out as and what it evolved into?
Ron, that was fascinating, hope all well with you
Good suggestion. Might well do that.
Still alive. Thankfully.
Since Dan asked about old ale, I would like an explanation on how old/stock/keeping ale was used. Mild or running beer is easy to understand but was stock sold just as it was after months or years in the yard, or did the brewery or publican blend it? Who were the customers? Was it purely bottled or available on cask?
Could you please explain the underletting mash process more fully?
Good suggestion. I'll probably make a video about that.
If I'm following this correctly, they'd have maybe three sets of worts of diminishing gravity from a single batch of malt, and then recombine them at different strengths.
Did they also do this with more than one batch of malt? For example, blend beers from both Batch 1 and Batch 2, in effect multiplying the possible combinations? Or was partigyling just something done from a single batch of malt?
Yes, that's right.
At large breweries they might use two or three mash tuns for one batch. Though the worts from each mash tun usually went to their own dedicated copper.
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