tag:blogger.com,1999:blog-5445569787371915337.post8154513614634145597..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: Brewing in WW II (part three)Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5445569787371915337.post-24621466498528116992014-10-22T01:11:08.021-07:002014-10-22T01:11:08.021-07:00Nitrogen level is basically a way of saying the pr...Nitrogen level is basically a way of saying the protein content. If nitrogen is >1.65% you'll get problems with protein haze in the beer.Edhttps://www.blogger.com/profile/13844169940650659196noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-1308885259323519322014-10-21T09:12:46.240-07:002014-10-21T09:12:46.240-07:00Ron, there is an interesting analogue to all this ...Ron, there is an interesting analogue to all this in the whisky industry. It was affected equally by penury of materials and in fact distilling was banned for some years but reintroduced late in the war. Peat, abandoned in favour of coke by the bulk of the Scots whisky industry prior to 1939 - I know this will have a familiar ring! - came back in '44 since resort was had to older methods of drying barley malt due to strict allocations of coal.<br /><br />Some who have tasted, say, Macallan distilled in '44-'45 detect a marked peat note whereas in general the marque avoided the peat reek both both and after the war.<br /><br />Whisky and beer, and jenever, really are very closely connected.<br /><br />GaryGary Gillmannoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-67727133938001185032014-10-21T05:09:42.810-07:002014-10-21T05:09:42.810-07:00Someone once offered to lend me a book that was a ...Someone once offered to lend me a book that was a basic introduction to the science of malting, but it was about 5 inches thick, and knowing I was just as thick I never even gave it a once-over. There really must be a lot more to it than most brewers even suspect. I am curious as to what effect on the finished beer an excessively high nitrogen content malt would have. Does it just affect efficiency by somehow influencing the amount of sugar obtainable, or is there a flavour consequence from it? It would be interesting to talk to someone who remembers drinking wartime beer to hear about how it tasted...Edd Draperhttps://www.blogger.com/profile/10611037037477372395noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-42342937594852862132014-10-21T03:19:29.387-07:002014-10-21T03:19:29.387-07:00Reminds me of Thomas Hardy's The Mayor of Cast...Reminds me of Thomas Hardy's The Mayor of Casterbridge in which the main character buys grain hoping to sell it high after the predicted wet harvest but panics and sells it low just before the rains come and is bankrupted.Matthttps://www.blogger.com/profile/09310220100267028274noreply@blogger.com