tag:blogger.com,1999:blog-5445569787371915337.post6867577755762816479..comments2024-03-29T05:24:30.793-07:00Comments on Shut up about Barclay Perkins: Let's Brew Wednesday - 1955 Fullers Old HarryRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-5445569787371915337.post-45455338883884437022015-04-09T00:51:15.996-07:002015-04-09T00:51:15.996-07:00Phil,
other than me, I can't think of anyone ...Phil,<br /><br />other than me, I can't think of anyone who is really examining what styles were like historically. <br /><br />You're right that ant definitions would need a time and a place element.<br /><br />I see British styles as variations on four basic styles: Mild, Pale Ale, Strong Ale and Porter.<br /><br />If I ever get around to finishing my series of historic style guidelines, they might fill the gap. But there's not much chance of that happeneing anytime soon.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-29362447278428924492015-04-09T00:46:34.842-07:002015-04-09T00:46:34.842-07:00Jeff,
not sure invert is 100% fermentable, though...Jeff,<br /><br />not sure invert is 100% fermentable, though I think it's close.<br /><br />It is typical for the attemperators to be put on towrds the end of the fermantation to drop the temperature below 60ยบ F.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-75052912460941449422015-04-09T00:42:18.463-07:002015-04-09T00:42:18.463-07:00BryanB,
there are even more beers in that partigy...BryanB,<br /><br />there are even more beers in that partigyle: the Export versions of London Pride and ESB plus Vintage Ale.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-53884741242914264612015-04-09T00:41:20.411-07:002015-04-09T00:41:20.411-07:00A Brew Rat,
not sure. What exactly is candy syrup...A Brew Rat,<br /><br />not sure. What exactly is candy syrup? Is it invert sugar?Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-48775465354692218582015-04-08T17:25:50.529-07:002015-04-08T17:25:50.529-07:00I am now completely baffled by English names for t...I am now completely baffled by English names for types of beer. This "Brown" ale seems to have almost nothing in common with earlier Browns. <br /><br />I realize the BJCP approach is broken, since English (and American and Belgian and Czech and ....) brewers clearly didn't have finely tuned prescriptive definitions of types of beers -- nobody was saying "oh, this type must have this kind of ester and this level of sweetness" before they put it in bottles or on tap. <br /><br />But is there any kind of *reliable* glossary out there which can help explain what people might have meant when they called something a Brown or Burton or an ESB (or for that matter a Saison or an Alt or a Pilsner)? <br /><br />I'm assuming you'd need at least a couple of dimensions -- what people were saying in 1900 is going to differ from what they thought in 1950, and what they meant in London would be different from what they meant in Berlin or York. <br /><br />This is probably a fool's quest, I know, but is there a better alternative to the current crimped and faulty beer style guides out there which keep putting out overly prescriptive and wholly unhelpful descriptions of beer? Something that gets the beer geeks to just relax?Philnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-64582934436916590172015-04-08T13:14:29.201-07:002015-04-08T13:14:29.201-07:00For us homebrewers too lazy to make invert sugar, ...For us homebrewers too lazy to make invert sugar, do you think D45 and D90 candi syrup would be reasonable substitutes for No. 2 and No. 3?<br /><br />http://www.candisyrup.com/A Brew Rathttps://www.blogger.com/profile/17030012318161876780noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-4701778011494876552015-04-08T07:40:09.726-07:002015-04-08T07:40:09.726-07:00Thanks!Thanks!From Inside the Maelstromhttps://www.blogger.com/profile/12540500950344136046noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-69846411424770457142015-04-08T06:59:57.988-07:002015-04-08T06:59:57.988-07:00With that amount of presumably 100% fermentable su...With that amount of presumably 100% fermentable sugar and the lowish mash temperature, how would you keep this from fermenting out 90%? Of course, this is the question with most of these historic brews, but I've never heard the answer. Cold crash at target SG? That would seem to produce an unstable product.Jeff Rennernoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-31973989482237243702015-04-08T06:20:21.844-07:002015-04-08T06:20:21.844-07:00Parti-gyle is still the way Fuller's operates,...Parti-gyle is still the way Fuller's operates, for London Pride, ESB, Golden Pride and Chiswick, if I remember rightly.<br /><br />John Keeling said the new Oliver's Island golden ale is a parti-gyle too, their first for 56 years. BryanBhttps://www.blogger.com/profile/03550482701819539081noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-91344432536407879042015-04-08T05:44:09.507-07:002015-04-08T05:44:09.507-07:00Sean,
the second one. I've fixed it now.Sean,<br /><br />the second one. I've fixed it now.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-29118983329371302062015-04-08T03:49:23.228-07:002015-04-08T03:49:23.228-07:00Silly question: which No. 2 invert should be No. ...Silly question: which No. 2 invert should be No. 3? I presume the second?From Inside the Maelstromhttps://www.blogger.com/profile/12540500950344136046noreply@blogger.com