tag:blogger.com,1999:blog-5445569787371915337.post3198560958610527122..comments2024-03-19T03:07:24.942-07:00Comments on Shut up about Barclay Perkins: Tetley Pale Ales 1868Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5445569787371915337.post-61236893095097109002012-08-20T11:34:30.331-07:002012-08-20T11:34:30.331-07:00It's interesting that Tetleys obtained much hi...It's interesting that Tetleys obtained much higher and much more consistent attenuation in their higher gravity IPA than in the K1 (which I'm guessing would be their standard pale ale). <br /><br />This is, of course, counterintuitive - in most cases, as the OG goes up, the attenuation falls. Alcohol is toxic to yeast, and as alcohol levels rise, the ability of the yeast to continue to metabolize sugars is compromised (as is its ability to split/reproduce). <br /><br />The best guess I have for this apparent contradiction is a different strain of yeast is being used for the IPA as opposed to their pale ale - perhaps a strain obtained from a different brewery?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-14603874609709188372012-08-16T07:23:41.867-07:002012-08-16T07:23:41.867-07:00Martyn, that makes a lot of sense. Especially as i...Martyn, that makes a lot of sense. Especially as it's around the 1860's when London Porter brewers get into Pale Ales - just when the decline in Porter was becoming obvious.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-77296838465803999022012-08-16T02:56:47.191-07:002012-08-16T02:56:47.191-07:00My personal theory for the slowness in the big Lon...My personal theory for the slowness in the big London brewers to brew pale ales was because the London pub scene before the 1860s (and for a while aft5er) as still one where many pubs were taking their beers from two or three different suppliers: porter from the porter brewer, mild from the mild brewer, pale bitter ale (where there was a market for it - and it was still a minority taste) from the bitter ale brewer. Gradually, as porter declined in popularity and more brewers started being able to supply the entire range of beers, meaning pubs no longer had to deal with a multitude of different suppliers if they didn't want to, I suggest, the pressure grew for the big specialists to move into making other kinds of beer as well. In the provinces, however, there had never been the kind of specialisation seen in London, so eveybody already made everything.Martyn Cornellhttp://zythophile.wordpress.comnoreply@blogger.com