tag:blogger.com,1999:blog-5445569787371915337.post3443953996152193883..comments2024-03-28T06:20:10.699-07:00Comments on Shut up about Barclay Perkins: Let's Brew Wednesday - 1969 Truman LLRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-5445569787371915337.post-16962015762722733422017-01-04T21:05:26.681-08:002017-01-04T21:05:26.681-08:00I even brewed experimentally with lager yeasts at ...I even brewed experimentally with lager yeasts at around 80 Fahrenheit. After I aged it for a while a bunch of experienced brewers said it tasted like English ale (in a good way). Not a lager taste at all but delicious. Lager can handle a lot higher temps than most people think. I suspect that traditionally a big part of the original reason for low temp lager ferment was to make any wild yeast or whatever that snuck into the beer inactive.Boshhttps://www.blogger.com/profile/06908715118408289864noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-74787530171187152432017-01-04T10:43:34.473-08:002017-01-04T10:43:34.473-08:00Anonymous: The other thing is that British consume...Anonymous: The other thing is that British consumers might have had little exposure to other lagers and not really tell a small difference J. Karankahttps://www.blogger.com/profile/12245437582113924314noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-24609919869201920082017-01-04T05:45:39.823-08:002017-01-04T05:45:39.823-08:00There have been a lot of home brewers doing fairly...There have been a lot of home brewers doing fairly rigorous experiments with blind taste tests of lagers made faster at warmer temps compared to lagers made more slowly at traditional lager temperatures. There are a bunch at http://brulosophy.com<br /><br />The general consensus is that the differences range from slight to none. They haven't exhaustively gone through every possible variable and every variation of malt and hops and yeast, of course. Still, I think it's certainly possible that Truman did enough playing around with their process back in the 1960s to decide that fermenting at 60F didn't have much significant impact for their recipe compared to a more traditional method.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-88252612125586209492017-01-04T01:30:16.542-08:002017-01-04T01:30:16.542-08:00I wonder how close this might be to the original r...I wonder how close this might be to the original recipe for Hop Back Summer Lightning which was conceived by a former Grand Met brewer as an ale-lager hybrid.<br /><br />Or, to put that another way, should we look at golden ales as the culmination of this trend as much as the start of a new one?Baileyhttp://boakandbailey.comnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-29200822615253365872017-01-04T01:01:12.406-08:002017-01-04T01:01:12.406-08:0060f diacetyl rest?
The grist reminds me of someth...60f diacetyl rest?<br /><br />The grist reminds me of something someone might use as a base for a modern hoppy ale.Anonymousnoreply@blogger.com