tag:blogger.com,1999:blog-5445569787371915337.post3570668887113017171..comments2024-03-28T06:20:10.699-07:00Comments on Shut up about Barclay Perkins: Let's Brew - 1939 Tetley FRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5445569787371915337.post-38316251076514185472018-12-24T03:27:45.476-08:002018-12-24T03:27:45.476-08:00InSearchOfKnowledge,
I'm not sure why boil ti...InSearchOfKnowledge,<br /><br />I'm not sure why boil times were so long. As regard evaaporation, that depended on the brewery. London brewers tended to have closed coppers, Burton brewers, who wanted to maintain a pale colour, open ones.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-40081230356249714532018-12-21T06:45:47.262-08:002018-12-21T06:45:47.262-08:00700g of brown sugar and... 5g of caramel? It'd...700g of brown sugar and... 5g of caramel? It'd better be the really dark kind.Philhttps://www.blogger.com/profile/07009879034507926661noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-40860405677903652462018-12-21T03:11:54.113-08:002018-12-21T03:11:54.113-08:00Hi Ron,
I think that the G & S is shorthand fo...Hi Ron,<br />I think that the G & S is shorthand for Gillman and Spencer Caramel <br />Cheers <br />Edd Anonymoushttps://www.blogger.com/profile/01359187309563791578noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-33242732343726743722018-12-21T03:04:02.491-08:002018-12-21T03:04:02.491-08:00I was wondering why English brewers used all those...I was wondering why English brewers used all those long boil times, seen in all recent recipes and over a long period? Hop efficiency? Melanoidin formation? Also, I suppose they wouldn't do that if either energy was expensive, or if they didn't have efficient boiling setups? With a gravity like in this recipe, the brewer doesn't really need much boil-off to reach his target gravity, so I suppose that these setups are able to keep the wort boiling, without (or almost no) evaporation? But then, what about DMS? How did they get rid of it if there is almost no evaporation?InSearchOfKnowledgehttps://www.blogger.com/profile/03162777737091054761noreply@blogger.com