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

[zgoda]

I've found they use Plato and some metric units in professional brewing. Mililitres, grams, but when it comes to larger measures it's all over gallons and ounces and pounds.

[DeGarre]

But it's not even proper gallons, it's some weird colonial ones.

[6470zzy]

But it's not even proper gallons, it's some weird colonial ones.

They are Queen Anne's gallons ...... they were not invented in the Colonies

Cheers

[DeGarre]

My bad and apologies, I seem to remember an article in some old Brewer's Contact now.

[orlando]

My bad

Now that is a Colonial influence

[DeGarre]

Ron Pattinson's lengthy interview in the latest Brewer's Contact (December 2013). The book is discussed too.

[6470zzy]

My bad

Now that is a Colonial influence

+1

[Trefoyl]

He is on a book signing tour with some beer being brewed for the event at some locations:
http://barclayperkins.blogspot.com/2014 ... -date.html

I'm going to the Philly event at Yards
I see 6470zzy is in Cape Cod, not that far from Boston

[Trefoyl]

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

We stand alone with Burma and Liberia as the only countries who haven't adopted metric

[6470zzy]

He is on a book signing tour with some beer being brewed for the event at some locations:
http://barclayperkins.blogspot.com/2014 ... -date.html

I'm going to the Philly event at Yards
I see 6470zzy is in Cape Cod, not that far from Boston

I work in town Monday through Friday so Boston is the last place that I go on the weekend. I have my copy of the book, I will muddle along without his autograph
I am fairly certain that Ron won't miss me either...even if I am enjoying his book

[DeGarre]

I am soon going to brew a Burton Ale for Christmas and beyond. Most likely I'll just use the book as an inspiration ie am going bastardise and amalgamate a few recipes. I'll use the Burton Union yeast from Mangrove Jacks. Better brew them winter warmers early to give them time to mature a bit.

Anyone brewed from the book yet?

[orlando]

I am soon going to brew a Burton Ale for Christmas and beyond. Most likely I'll just use the book as an inspiration ie am going bastardise and amalgamate a few recipes. I'll use the Burton Union yeast from Mangrove Jacks. Better brew them winter warmers early to give them time to mature a bit.

Anyone brewed from the book yet?

I have, I went for the 1868 Tetley's IPA. Unfortunately I used a very old slant and the yeast was too stressed and threw a lot of "Belgian " aromas and flavours, which I can't stand, so the whole lot went down the sink.

[6470zzy]

the whole lot went down the sink.

Ahh......the dreaded drain pour, sorry to hear that

[orlando]

the whole lot went down the sink.

Ahh......the dreaded drain pour, sorry to hear that

Only consolation was I brewed to 15 not 25l.

[JKaranka]

This book is pretty much a must-have, but not for beginners as all the technical sections are fairly short. The attenuations are not inconsistencies as they are based on records, but trying to come up with hard and fast rules to explain them is hard. In ales, the only thing I roughly generalise is that pale ales tend to attenuate in the 70s/80s, and milds and stock ales in the 60s/70s (with the occasional 50 something). The only thing I find missing is a page or two about dry hopping, with some examples of dry hopping guidelines for the different styles and periods. The differences in dry hopping seemed massive, from (the equivalent of) a modest dry hopping of 115g for a light stock ale to a potent 650g for a pale ale or strong stout. You can end up with over a kilo of hops for a 23l batch if you follow this book.