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

Posted: Thu Jan 23, 2014 7:37 pm
by PhilB
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

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

Posted: Thu Jan 23, 2014 9:50 pm
by barney
does anyone think that the range of attenuations achieved with the same yeast types is odd?

I wish I could do that with yeast.

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

Posted: Fri Jan 24, 2014 1:12 am
by Hanglow
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

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

Posted: Fri Jan 24, 2014 8:26 am
by orlando
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.

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

Posted: Fri Jan 24, 2014 8:31 am
by orlando
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.

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

Posted: Fri Jan 24, 2014 8:43 am
by barney
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.

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

Posted: Fri Jan 24, 2014 8:46 am
by zgoda
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.

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

Posted: Sun Jan 26, 2014 12:01 pm
by IPA
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

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

Posted: Sun Jan 26, 2014 12:11 pm
by orlando
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.

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

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

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

Posted: Sun Jan 26, 2014 4:33 pm
by IPA
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?

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

Posted: Sun Jan 26, 2014 5:55 pm
by Hanglow
Science is based around metric in the US

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

Posted: Sun Jan 26, 2014 6:16 pm
by orlando
Hanglow wrote:Science is based around metric in the US
Er. not always

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

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

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

Posted: Sun Jan 26, 2014 7:19 pm
by Hanglow
orlando wrote:
Hanglow wrote:Science is based around metric in the US
Er. not always
:lol: