Ron Pattinson's The Homebrewer's Guide to Vintage Beer

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PhilB
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Re: Ron Pattinson's The Homebrewer's Guide to Vintage Beer

Post by PhilB » Thu Jan 23, 2014 7:37 pm

Hi orlando

I'm sorry, I mis remembered the hop ...
PhilB (should have) wrote: ... with nearly 300g of Goldings in for the whole boil? ... It'll be interesting to see if it still tastes "goldingsey" after all that :?
I hope you will make a brewday post ... I'd be very interested in hearing how it turns out too ... good luck with it :wink:

Cheers, PhilB

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Re: Ron Pattinson's The Homebrewer's Guide to Vintage Beer

Post by barney » Thu Jan 23, 2014 9:50 pm

does anyone think that the range of attenuations achieved with the same yeast types is odd?

I wish I could do that with yeast.
I wonder what that tastes like?

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Re: Ron Pattinson's The Homebrewer's Guide to Vintage Beer

Post by Hanglow » Fri Jan 24, 2014 1:12 am

He and Kristen have mentioned this before on the Lets Brew series, you have to rapidly chill the under attenuating ones, and/or at least underpitch by a lot. Also, I don't know if the FG is taken after primary but then there is a secondary fermentation or even tertiary one in the bottle ....so it might drop more

It's probably best used as a guide


some of them are strange though, the 1880 whitbread xxxpt with 16% invert only attenuates to 67% which is really low for something with so much sugar in it, even with such a high sg of 1.078
Planned: Green Hop ale
Fermenting: Nothing
Bottled: Home grown Halletau Mittelfruh golden ale, centennial golden ale, Brown Kolsch, Strong Burton with Brett C

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orlando
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Re: Ron Pattinson's The Homebrewer's Guide to Vintage Beer

Post by orlando » Fri Jan 24, 2014 8:26 am

barney wrote:does anyone think that the range of attenuations achieved with the same yeast types is odd?

I wish I could do that with yeast.
I guess we have to take into account the yeast is a "house" yeast and has grown "selectively" to eat that wort that low.
I am "The Little Red Brooster"

Fermenting: Almost Gold
Conditioning: St. Petersburg (RIS)
Drinking: Golden Years, Mrs Worthington (White Shield Clone), Black Dog, Equinoxe, Harve(y)st, I Go Mild
Up Next: London Calling, Gertcherbrewed
Planning: Winter drinking beer.

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Re: Ron Pattinson's The Homebrewer's Guide to Vintage Beer

Post by orlando » Fri Jan 24, 2014 8:31 am

PhilB wrote:Hi orlando

I'm sorry, I mis remembered the hop ...
PhilB (should have) wrote: ... with nearly 300g of Goldings in for the whole boil? ... It'll be interesting to see if it still tastes "goldingsey" after all that :?
I hope you will make a brewday post ... I'd be very interested in hearing how it turns out too ... good luck with it :wink:

Cheers, PhilB
Ok, I will, my biggest concern is the level of attenuation though, as barney mentions that is quite a challenge for any yeast and probably needs a specialist yeast. I think what I will do is get hold of some microbrewery yeast and pitch that, as I will probably need a "battle hardened" performer.
I am "The Little Red Brooster"

Fermenting: Almost Gold
Conditioning: St. Petersburg (RIS)
Drinking: Golden Years, Mrs Worthington (White Shield Clone), Black Dog, Equinoxe, Harve(y)st, I Go Mild
Up Next: London Calling, Gertcherbrewed
Planning: Winter drinking beer.

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Re: Ron Pattinson's The Homebrewer's Guide to Vintage Beer

Post by barney » Fri Jan 24, 2014 8:43 am

When I first saw the inconsistencies I thought it may be due to a malt batch which was poorly malted or somethink like that but some of the recipes were on the go for tens of years if not more, and I expect the recipe would be averaged out, atenuation included.

I dont Know those particular yeasts very well at all, so I wonder if it would be possible to achive with mash temperature control.
I wonder what that tastes like?

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Re: Odp: Ron Pattinson's The Homebrewer's Guide to Vintage B

Post by zgoda » Fri Jan 24, 2014 8:46 am

Stalled fermentations was usual thing these days, mostly because of large quantities of corn and sugar diluting nutrients. American 6 row was of some help but not a lot.

But even in continental Europe attenuation was not up to today's standards, aa in Polish beers in late XIXc rarely exceeded 72%, with median in 67-69% range.

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Re: Ron Pattinson's The Homebrewer's Guide to Vintage Beer

Post by IPA » Sun Jan 26, 2014 12:01 pm

DeGarre wrote: so I guess some arithmetic is needed to get the volume which probably is the same for all the recipes and probably just over 20 litres or so..
I think the clue to brew length is on page 68 where he talks about hops and he gives an example for 6 US gallons or 23 litres
"You're not drunk if you can lie on the floor without holding on." Dean Martin

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Re: Ron Pattinson's The Homebrewer's Guide to Vintage Beer

Post by orlando » Sun Jan 26, 2014 12:11 pm

IPA wrote:
DeGarre wrote: so I guess some arithmetic is needed to get the volume which probably is the same for all the recipes and probably just over 20 litres or so..
I think the clue to brew length is on page 68 where he talks about hops and he gives an example for 6 US gallons or 23 litres
It's written with the US market as the target, note the spelling of colour and use of the term SRM.
I am "The Little Red Brooster"

Fermenting: Almost Gold
Conditioning: St. Petersburg (RIS)
Drinking: Golden Years, Mrs Worthington (White Shield Clone), Black Dog, Equinoxe, Harve(y)st, I Go Mild
Up Next: London Calling, Gertcherbrewed
Planning: Winter drinking beer.

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Re: Ron Pattinson's The Homebrewer's Guide to Vintage Beer

Post by 6470zzy » Sun Jan 26, 2014 1:10 pm

orlando wrote:
IPA wrote:
DeGarre wrote: so I guess some arithmetic is needed to get the volume which probably is the same for all the recipes and probably just over 20 litres or so..
I think the clue to brew length is on page 68 where he talks about hops and he gives an example for 6 US gallons or 23 litres
It's written with the US market as the target, note the spelling of colour and use of the term SRM.

The US has been attempting to move towards the Metric system since President Ford signed the Metric Conversion Act of 1975 :shock:

Today after all that time most Americans can now identify a half litre of Coke :mrgreen:

Cheers
"Work is the curse of the drinking class"
Oscar Wilde

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Re: Ron Pattinson's The Homebrewer's Guide to Vintage Beer

Post by IPA » Sun Jan 26, 2014 4:33 pm

The US has been attempting to move towards the Metric system since President Ford signed the Metric Conversion Act of 1975 :shock:

Today after all that time most Americans can now identify a half litre of Coke :mrgreen:

Cheers[/quote]

Slightly off topic. How on earth do they manage on the joint space station with the Russians using metric nuts and bolts and the Americans presumably still using AF etc?
"You're not drunk if you can lie on the floor without holding on." Dean Martin

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Re: Ron Pattinson's The Homebrewer's Guide to Vintage Beer

Post by Hanglow » Sun Jan 26, 2014 5:55 pm

Science is based around metric in the US
Planned: Green Hop ale
Fermenting: Nothing
Bottled: Home grown Halletau Mittelfruh golden ale, centennial golden ale, Brown Kolsch, Strong Burton with Brett C

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orlando
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Re: Ron Pattinson's The Homebrewer's Guide to Vintage Beer

Post by orlando » Sun Jan 26, 2014 6:16 pm

Hanglow wrote:Science is based around metric in the US
Er. not always
I am "The Little Red Brooster"

Fermenting: Almost Gold
Conditioning: St. Petersburg (RIS)
Drinking: Golden Years, Mrs Worthington (White Shield Clone), Black Dog, Equinoxe, Harve(y)st, I Go Mild
Up Next: London Calling, Gertcherbrewed
Planning: Winter drinking beer.

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6470zzy
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Re: Ron Pattinson's The Homebrewer's Guide to Vintage Beer

Post by 6470zzy » Sun Jan 26, 2014 6:28 pm

orlando wrote:
Hanglow wrote:Science is based around metric in the US
Er. not always
That's right..... .the science of brewing in my house is based around the Queen Anne gallon :flip:
"Work is the curse of the drinking class"
Oscar Wilde

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Hanglow
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Re: Ron Pattinson's The Homebrewer's Guide to Vintage Beer

Post by Hanglow » Sun Jan 26, 2014 7:19 pm

orlando wrote:
Hanglow wrote:Science is based around metric in the US
Er. not always
:lol:
Planned: Green Hop ale
Fermenting: Nothing
Bottled: Home grown Halletau Mittelfruh golden ale, centennial golden ale, Brown Kolsch, Strong Burton with Brett C

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