tag:blogger.com,1999:blog-5445569787371915337.post7813874737764811533..comments2024-03-27T20:07:51.303-07:00Comments on Shut up about Barclay Perkins: Tetley's beers in 1868 (part one)Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5445569787371915337.post-12395946087543786902012-08-10T13:37:42.539-07:002012-08-10T13:37:42.539-07:00Barm, you haven't seen the Pale Ales yet.Barm, you haven't seen the Pale Ales yet.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-35345446437657753472012-08-10T06:17:06.799-07:002012-08-10T06:17:06.799-07:00Could it just be that the old multi-strain yeasts ...Could it just be that the old multi-strain yeasts would get tired and give up earlier that the super-duper modern yeast brewers use today?Barmhttp://refreshingbeer.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-13555362056908442712012-08-10T02:17:23.571-07:002012-08-10T02:17:23.571-07:00Martyn, I think the former. I'm not sure that ...Martyn, I think the former. I'm not sure that any of the X's were aged. Possibly the X with three lines as that was hopped at 10 lbs to the quarter like XX.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-49486798424708507612012-08-10T00:26:13.597-07:002012-08-10T00:26:13.597-07:00I'm wondering if we're seeing mild ales wi...I'm wondering if we're seeing mild ales with low attenuation so that (a) they would be sweet(ish) for quick drinking but (b) there would be lots of yummy sugars for Brett to eat as those milds aged and turned into Old Ales?Martyn Cornellhttp://zythophile.wordpress.comnoreply@blogger.com