tag:blogger.com,1999:blog-5445569787371915337.post7505616364476258724..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: AdambierRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-5445569787371915337.post-45286048258798958152016-02-08T09:11:40.156-08:002016-02-08T09:11:40.156-08:00Michael Maze,
quite possibly. Or some sort of com...Michael Maze,<br /><br />quite possibly. Or some sort of combination of the two.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-53170994243054670072016-02-07T02:28:33.559-08:002016-02-07T02:28:33.559-08:00Is it possible that the souring agent here wasn...Is it possible that the souring agent here wasn't lactobacillus but pedio or a brett strain? I was under the impression that a high hopping rate should prevent lacto propagation.Anonymoushttps://www.blogger.com/profile/16955335572423529264noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-73242110214022413772010-04-03T13:02:02.678-07:002010-04-03T13:02:02.678-07:00Yet another beer style that sounds intriguing and ...Yet another beer style that sounds intriguing and annoyingly unobtainable. Would be really curious to try this. Find it hard to imagine what it must have tasted like.<br /><br />Anyway, I can't display the full table in this post. It gets truncated where the text wraps, and while extending my browser window horizontally helps, the full table is wider than my screen. (No, sidescrolling does not help, since the table gets truncated.)Lars Marius Garsholhttps://www.blogger.com/profile/15442220825022305581noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-36082395194952132382010-04-01T14:17:06.719-07:002010-04-01T14:17:06.719-07:00I wonder if we could get a barrel of Adam from Ala...I wonder if we could get a barrel of Adam from Alan Sprints at HOtD and have Ron Gansberg at Cascade Brewing mature it...Aaron J. Grierhttps://www.blogger.com/profile/10394251635346173495noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-20854195287638533042010-04-01T11:53:12.947-07:002010-04-01T11:53:12.947-07:00Gerard, acidulated malt is permitted, but as far a...Gerard, acidulated malt is permitted, but as far as I know it is used only in small quantities to adjust the pH of the mash. I don't know what the side-effects would be of using a sufficient quantity of it to give the beer a sour taste.Rob Sterowskihttps://www.blogger.com/profile/07870233673933087794noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-7718162671155496322010-04-01T07:28:36.733-07:002010-04-01T07:28:36.733-07:00If Hair of the Dog's version is anything like ...If Hair of the Dog's version is anything like the original, I can see why it became extinct.Rob Sterowskihttps://www.blogger.com/profile/07870233673933087794noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-63978509003468392262010-04-01T07:22:02.002-07:002010-04-01T07:22:02.002-07:00"I doubt it's "gebot" though.&q..."I doubt it's "gebot" though."<br /><br />-Acidulated malt is kosher, right?Gerardnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-60301214193388737902010-04-01T02:41:55.841-07:002010-04-01T02:41:55.841-07:00While I don't think Lacto is particularly hard...While I don't think Lacto is particularly hard to kill, there is a difference between having it in a conditioning tank in a brewery and letting it into your bottling line. If he feels like cheating, he could take the Guinness rout and add food grade lactic acid to the beer. No bugs, no problem. I doubt it's "gebot" though.Séan Billingshttps://www.blogger.com/profile/10347677720588826886noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-51846320661257298002010-04-01T01:54:45.209-07:002010-04-01T01:54:45.209-07:00It would really test his clean in place procedureIt would really test his clean in place procedureOblivioushttps://www.blogger.com/profile/04184794716327407609noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-41641503540743894182010-04-01T01:52:17.221-07:002010-04-01T01:52:17.221-07:00Barry, in the original method, it sounds as if th...Barry, in the original method, it sounds as if the lactobacillus was in the casks used to mature the beer.<br /><br />I can understand why a brewer might not want lactobacillus knacking around his brewery.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-87079516126087483952010-04-01T01:15:50.493-07:002010-04-01T01:15:50.493-07:00That's great to have a little more info, Ron. ...That's great to have a little more info, Ron. I had passed those extracts to a brewer in Dortmund who has been planning on brewing an Adambier, although he was taking the US Hair of the Dog version as an example to aim for.<br /><br />His main concern, after reading those older references, was the introduction of lactobacillus into his small brewery, and later into contracted bottling plants. Although a fan, he was worried that his bottlers may not want a lacto-infused beer near their equipment, and also how to make sure it didn't "hang around" and affect his regular beers. I'm sure there are ways to take care of this (I'm no professional brewer!), so hopefully this will encourage him to try to aim towards something closer to the original,Barry Mhttps://www.blogger.com/profile/07367655129107699025noreply@blogger.com