tag:blogger.com,1999:blog-5445569787371915337.post5924705967381816363..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: Let's Brew Wednesday - 1949 William Younger XXPSRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-5445569787371915337.post-39123816733480624122012-04-20T07:37:57.720-07:002012-04-20T07:37:57.720-07:00Am I reading this right, Mash for 120m, Boil for 1...Am I reading this right, Mash for 120m, Boil for 1.75 hr?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-47647243773880389812012-04-16T10:59:23.265-07:002012-04-16T10:59:23.265-07:00Anon,
For each recipe I include the attenuation a...Anon,<br /><br />For each recipe I include the attenuation and ferment temp. Sometimes I forget to change the ferment temp but us pretty close. The ferment temp is the least of your concern though for the vast majority of these beers for many reasons. Unless one has a PID controlled cooling jacket on their ferment rig, its not really going to matter anyway. If you keep things around 65F for pretty mcuh all the beers we do, you'll be fine.Kristen Englandhttps://www.blogger.com/profile/05212694853976179911noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-39816199590532200282012-04-16T10:57:22.704-07:002012-04-16T10:57:22.704-07:00Anonymous, the degree of attenuation varied over t...Anonymous, the degree of attenuation varied over time. The older examples are the most highly attenuated.<br /><br />I'm afraid I'm away from home so I can't check the fermentation temperatures. Usually they'd pitch around 60 F and let it rise 10 degrees or so during fermentation.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-90562101417860756052012-04-16T09:20:48.087-07:002012-04-16T09:20:48.087-07:00Are the given attenuation and fermentation tempera...Are the given attenuation and fermentation temperature figures historically accurate? The other examples in the table have a bit higher attenuation...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-58270042167643647602012-04-11T11:21:56.922-07:002012-04-11T11:21:56.922-07:00Seb, this is sort of a 70 shilling.Seb, this is sort of a 70 shilling.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-40270931862973928142012-04-11T11:10:37.950-07:002012-04-11T11:10:37.950-07:00Call me old fashioned but can we have an 80 shilli...Call me old fashioned but can we have an 80 shilling at some point? Please.Sebnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-51029496018491467792012-04-11T07:25:29.141-07:002012-04-11T07:25:29.141-07:00Gents
The reason I left out the caramel is exactl...Gents<br /><br />The reason I left out the caramel is exactly what Ron says. There were many beers that were different by the amount added. To this beer, I'd add it to around 12srm(24EBC) or so. You can definitely leave it w/o if you'd like...or split it and see what people like best!Kristen Englandhttps://www.blogger.com/profile/05212694853976179911noreply@blogger.com