tag:blogger.com,1999:blog-5445569787371915337.post6614491342779610232..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: Let's Brew - 1867 Barclay Perkins XXX AleRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-5445569787371915337.post-57678536453054066072019-04-21T02:22:16.748-07:002019-04-21T02:22:16.748-07:00RHB2,
the real FG would have been lower than the ...RHB2,<br /><br />the real FG would have been lower than the one given, which is the racking gravity. As this was a cask conditioned beer that would have spent a week or two conditioning before sale, there would have been some further fermentation.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-56687392437775915072019-04-20T22:11:12.269-07:002019-04-20T22:11:12.269-07:00I'm not sure if this is a stupid question or n...I'm not sure if this is a stupid question or not, but I'd like to know if it is:<br /><br />Can attenuation that low be achieved by a really high mash temp? RHB2https://www.blogger.com/profile/15878770727010398704noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-16273168453286449902019-03-19T23:32:43.916-07:002019-03-19T23:32:43.916-07:00This is rad. This is why I adore your site.This is rad. This is why I adore your site.Momohttps://www.blogger.com/profile/16695242979859450763noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-25018203859235826352019-03-19T14:45:20.602-07:002019-03-19T14:45:20.602-07:00John, I wouldn't try to stop the fermentation ...John, I wouldn't try to stop the fermentation if you bottle or keg. Just let it finish and bottle it. I think that might get you a closer result to what would be served than you'd think, or is suggested by the brewery records.<br /><br />At least with the Scottish stuff, I think something is going on with how they measure FG. Like, they're packaging before fermentation is complete. (Ron, please correct me if I'm wrong about this.)Piercenoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-11363659756065893742019-03-17T23:20:38.442-07:002019-03-17T23:20:38.442-07:00oldbobxcoo,
of course not. It's a Mild Ale. I...oldbobxcoo,<br /><br />of course not. It's a Mild Ale. It would have been drunk a few weeks after brewing at most.<br /><br />Their Stock Ales were much more heavily hopped.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-16520675830065995312019-03-17T16:40:27.121-07:002019-03-17T16:40:27.121-07:00With 132 ibus, was this intended to age and be use...With 132 ibus, was this intended to age and be used as a stock ale? A pint of this would be quite a challenge to get through with that bitterness.Morganhttps://www.blogger.com/profile/11860427018342631164noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-7034381444579899282019-03-17T03:47:21.238-07:002019-03-17T03:47:21.238-07:00The thing that is stopping me brewing recipes like...The thing that is stopping me brewing recipes like this is achieving the low attenuation, as I bottle all my beers, and would be worried about the yeast starting up again and creating bottle bombs. The highish mash temps would help, with the right yeast but it would still worry me a bit. Not a problem you would have if doing it properly and packaging in cask, if course!Johnhttps://www.blogger.com/profile/16004629156666937633noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-35570113654856017212019-03-16T08:46:17.855-07:002019-03-16T08:46:17.855-07:00May well try this one, bet ferment with wlp Burton...May well try this one, bet ferment with wlp Burton. Brew in april and lay it down til November.Anonymoushttps://www.blogger.com/profile/08000908577223254957noreply@blogger.com