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

[PhilB]

Hi orlando

I'm sorry, I mis remembered the hop ...

... 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

Cheers, PhilB

[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.

[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

[orlando]

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.

[orlando]

Hi orlando

I'm sorry, I mis remembered the hop ...

... 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

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.

[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.

[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.

[IPA]

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

[orlando]

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.

[6470zzy]

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

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

Cheers

[IPA]

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

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

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?

[Hanglow]

Science is based around metric in the US

[orlando]

Science is based around metric in the US

Er. not always

[6470zzy]

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

[Hanglow]

Science is based around metric in the US

Er. not always