tag:blogger.com,1999:blog-5445569787371915337.post2706941346936796540..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: April's themeRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5445569787371915337.post-25989696187501108002011-04-05T22:17:40.893-07:002011-04-05T22:17:40.893-07:00Acidity in a 19th century porter... Could not inte...Acidity in a 19th century porter... Could not interest me more! :) I'm vatting Porter this week. A hogshead full of beery goodness! (By the way following the recipe from 1840, with the ton of hops, give a wort tasting pretty much like very strong cup of black tea). If you want, I can give feedback of the evolution of the beer. It's gonna be about one year to one and a half old when I'll bottle some straight and blend the rest.<br />Following this blog is very useful for a brewer passionate about history of brewing methods. Thanks again Ron for the great work!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-45920597865758827272011-04-05T11:22:49.539-07:002011-04-05T11:22:49.539-07:00Don't lie down, get posting!Don't lie down, get posting!Edhttps://www.blogger.com/profile/13844169940650659196noreply@blogger.com