tag:blogger.com,1999:blog-5445569787371915337.post6515819014230222246..comments2024-03-28T06:20:10.699-07:00Comments on Shut up about Barclay Perkins: Fullers AK grists in WW IRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-5445569787371915337.post-2844337158374317962022-03-30T03:20:31.970-07:002022-03-30T03:20:31.970-07:00Ron,
Thank you, I'll take that ("they...Ron,<br /><br />Thank you, I'll take that ("they're still different colours") as a, reluctant, okay? Couldn't find the (arcane?) colour units you're using though ("fu...etc.") but made for an entertaining evening searching them on Int-net.PeeBeehttps://www.blogger.com/profile/06094572242068640553noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-23955708455376957502022-03-29T08:25:11.545-07:002022-03-29T08:25:11.545-07:00PeeBee,
they're still different fucking colou...PeeBee,<br /><br />they're still different fucking colours.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-76610187833900887202022-03-29T01:45:14.005-07:002022-03-29T01:45:14.005-07:00Humm ...
Remember this?
"Invert sugar
This ...Humm ...<br /><br />Remember this?<br /><br />"Invert sugar<br />This was created by the hydrolosis of cane sugar, which was transformed into equal parts of glucose and fructose. Depending on the degree of purification, three grades of brewing sugar were made: No.1, No.2 and No.3. It was sold either as a syrup or in solid form. Invert sugar was used both in the copper and as primings. No.1 and No.2 were used in Pale Ale, No.2 and No.3 in Mild Ale and No.3 in Porter and Stout."<br /><br />From https://barclayperkins.blogspot.com/2008/12/sugar-1920-1939-part-one.html: "Purification", not "colour".<br /><br />For some serious reading there's Invertāsugar. (Part I.) - Heron - 1896 - Journal of the Federated Institutes of Brewing - Wiley Online Library (https://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1896.tb00086.x).<br /><br />Cheers!PeeBeehttps://www.blogger.com/profile/06094572242068640553noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-221979380051119122022-03-28T07:45:42.574-07:002022-03-28T07:45:42.574-07:00PeeBee,
as far as I'm aware, Nos. 1, 2, 3 and...PeeBee,<br /><br />as far as I'm aware, Nos. 1, 2, 3 and 4 have always referred to the colour, not the quality.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-49044968045562858482022-03-26T06:27:33.452-07:002022-03-26T06:27:33.452-07:00"There's a sudden surge in the quantity o..."There's a sudden surge in the quantity of No. 2 invert used in 1918, at one point reaching almost 20% of the grist. It seems odd at a time when sugar for food uses was in short supply."<br /><br />Continuing my barrage of posts concerning "Invert Syrup": Could this be because the "number" is referring to "quality" not "colour"? If that's the case "No.1" would be in short supply, but not the lower quality "No.2". If "No.2" referred to "colour" (like now, e.g. Ragus No.2 Invert) why is there no change to "Intense" which is caramel colouring isn't it?<br /><br />I promise to stop blagging on about Invert Sugar numbers for a while (I might be wrong!).PeeBeehttps://www.blogger.com/profile/06094572242068640553noreply@blogger.com