tag:blogger.com,1999:blog-5445569787371915337.post2771642242876600534..comments2024-03-28T06:20:10.699-07:00Comments on Shut up about Barclay Perkins: Let's Brew Wednesday - 1896 Eldridge Pope LTSRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-5445569787371915337.post-3058894691850423612013-01-26T11:58:42.012-08:002013-01-26T11:58:42.012-08:00Martyn, I had a quick look through the Nourishing ...Martyn, I had a quick look through the Nourishing Stouts I have details of, and they're diverse bunch. Even in the 19th century, they vary from very strong to pretty weak. <br /><br />I've never said much about Fuller's P in the 1950's, because I know that it wasn't sold as Porter. Does it count as a London Porter? Reg, the former brewer, didn't seem to think so when I mentioned it to him. And he'd brewed it.<br /><br />On the other hand, they brewed a beer with the brewhouse name of P from the earliest records right through until the fifties. If it stopped being Porter, when axactly was that?Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-27954244654080458352013-01-26T08:56:17.232-08:002013-01-26T08:56:17.232-08:00Ron, I'm glad you've revealed what Fuller&...Ron, I'm glad you've revealed what Fuller's was doing with the porter in the 1950s: "Nourishing Stout" indeed. The triumph of marketing over honesty. This was, of course, all part of the whole "stout is good for you" meme so common from about 1890 to the 1960s.Martyn Cornellhttp://zythophile.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-31848369124255194132013-01-24T12:46:34.804-08:002013-01-24T12:46:34.804-08:00Ed,
Its hard to get credible information about ye...Ed,<br /><br />Its hard to get credible information about yeast. You need one to one interaction as in, 'We use this yeast' or 'Its originally from here' or 'We cultured it from here'. Those are the only sources I use for the chart. To this specific yeast, I'm really not sure. It being called Super High Gravity usually makes it a one off yeast for most places. My guess is that there is someone, in the UK specifically, that uses this yeast as their house yeast. However, I really am not sure.<br /><br />Ryan,<br /><br />No. You can mash as hot as is feasible and you still wouldn't get it to finish that high. It would really change the mouthfeel of the beer too. A beer that finishes high gravity with a lot of residual sweetness tastes wholly different than one that finish b/c of a very high dextrin level. Kristen Englandhttps://www.blogger.com/profile/05212694853976179911noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-46682395824945919322013-01-23T15:27:47.891-08:002013-01-23T15:27:47.891-08:00Is there some reason you couldn't just mash ho...Is there some reason you couldn't just mash hotter to avoid drying this out too much?Ryanhttps://www.blogger.com/profile/18389709777704328047noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-5723630498924695322013-01-23T10:13:19.830-08:002013-01-23T10:13:19.830-08:00Where did you get the information on origins of ye...Where did you get the information on origins of yeast strains? I've seen the list on mrmalty.com thats credited to you. In addition to the origin, I'd be very interested in seeing what breweries are currently using the strain. Does this information exist anywhere?Edwardnoreply@blogger.com