1967 Hardy Ale recipe

[patto1ro]

Hello again Ron,

After a closer look, I'm bothered that you specifically mention the use of Stryian Goldings, and the non-use of sugar and Hallertau, yet Kristen's recipe which immediately follows omits Styrian Goldings yet does call for sugar and Hallertau. Surely these changes would produce a very different beer.

I absolutely LOVE the work you do, and appreciate how generous you are about sharing on Shut Up About Barclay Perkins and the threads here, but these kinds of disconnects frustrate me. Do you think it stems from an incomplete understanding of the parti-gyle process on Kristen's part? You didn't write that much, only about 7 paragraphs in this case, why would he blatantly contradict three of your findings? Obviously, we can read between the lines and tweak it ourselves, but still...

Whatever the case, thank you again and keep up the good work!
-Seymour

There was a slight misunderstanding on Kristen's part about the partigyling. It's since been fixed.

Old records aren't always that easy to understand and we often correct each other's interpretations.

[seymour]

There was a slight misunderstanding on Kristen's part about the partigyling. It's since been fixed.

Old records aren't always that easy to understand and we often correct each other's interpretations.

Great answer, I'll go back and read the updates. Thanks again!

[SiHoltye]

I visited Paul and tasted his beer from his brewery last summer. It was very good, and it was very assisted by an obviously excellent yeast. I think it's a shame the National Yeast Database is priced out for the majority of homebrewers. Admittedly I've not approached them to ask if a vial system like brewlabs could be organised, but itsurely would be nice if it could.