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How Do Sean, Welcome to the forum Cheers 🍻 Edd

Hi All , Joshua Tetley & Sons were using the following from the late 1850's X & variants CC ( back to back) with X no of lines through the centre to denote type and class , pretty much the same with K as a Gyle type denominator , the easiest to identify are the Pale Ales which are "PA" , The...

How Do, As to the Malt selections, I choose them as the easiest way in my opinion to replicate the original Malts Used , with the Mash Schedule as close as possible to the original records. Cheers 🍻 Edd

How Do , Adequate Cooling of Wort post boil is a MUST in brewing , Cheers 🍻 Edd

How Do Bruce, Welcome to the Forum 🍻 Cheers Edd

Hi jjsh, Not quite, the worts gravity is, the OG ; Viz 1.038.5 , so mash for X litres of wort at that Gravity. The Sugars serve a twofold purpose; Extract and Wort Extension Best Regards Edd

Or even this if tha's interested in thing from't wrong side o't hills 😉🤣🤣🤣 https://oldbeersandbrewing.blogspot.com/2020/10/tennant-brothers-lion-pale-ale-1955.html 🍺🍻🍺👍

How Do Hanglow, Have a look at this Beauty 👍🍻😋🍺🍻 https://oldbeersandbrewing.blogspot.com/2019/04/duttons-of-blackburn-bitter-1967.html Simple and as good as Bodds, Better IMO 👊👍🍺😋 CHEERS Edd

Ooh Hangover by Half Pint mark juice eh 🤔😁🤣🤣🤣

How Do All , If you want a Really good recipe for Boddingtons I.p ( Brewhouse Code for Bitter ) Try this recipe , one of 3 Bodds IP one's up there 👍🍻😋👍😋 https://oldbeersandbrewing.blogspot.com/2019/03/boddingtons-bitter-1958.html Cheers Edd

How Do Anna , Welcome to the Forum 👍 Cheers Edd PS: I've got quite a few good technical historic Scottish recipies Drybrough XP from 1906 😋🍺😋

Hi An Ankoù , Sorry mate but that's dead wrong , you'd be lucky to get a 5 % a/a hop in the 19 Th century in the UK Domestic industry, mostly at around up to 4 % on recent crops with 5 + year olds being as low as 0.5 % a/a especially when considering age , storeage; Useage rate & purpose etc...

How Do Mate , I hope it goes well for you ; a very good mate in Melbs has brewed a lot of my recipes over the past year or so following my stepped mash programmes , Here's some beer **** 👌🍺🍻🍺 Drybrough XP from 1906

No worries Shaun , Have a look at these beauties mate acheers. https://oldbeersandbrewing.blogspot.com/2019/10/duttons-of-blackburn-mild-1967.html https://oldbeersandbrewing.blogspot.com/2020/05/tetley-mild-1941.html

Hi Shaun ; 1 St Step : At the point where I say Pop it to a 2 Nd FV , DO THAT @ + 2 degrees gravity point , and then to a 2 Nd FV and cool to 14 c , then wait 24 Hours before dropping it to a 3 Rd FV ( Sealable Lid , and as little headspace above the beer surface as possible ) and condition at...

Hi Mate , Drop the Black Malt from the Grist , Not usually present in the grist of a Mild ; Try popping a SMALL HANDFULL / FEW G of Black into the copper at the end of the boil to darken the Wort. As to the Maturation ; I`d cool to 14 c @ 1.011 and then after say 24-48 Hrs , Rack...

Hi All , I`ve been familiar with the problems of pitching a weaker wort grown Yeast Starter @ say < 1.030 into anything above say 1.068 - 1.070 , as mentioned , Yeast Shock`s a bugger to deal with , though this can be countered by using the same rate and maintaining the starter at a...

Hi , Hmm , not ideally ; Part 1 : If you want to develop a seperate pithing strain ; Brew " Over Length " and cool the whole length as though it was ALL to the FV ; BUT , Reserve a seperate smaller FV and put the spare cooled wort ( Pref a re -sealable necked container ) and refrigerate...

How Do All , Here`s my 10 bob`s worth ; 1 ) ALLWAYS USE A YEAST STARTER , at least if it`s working to character , you`ll be able to smell any acetobacters etc ; and if a clean SMALL spoon handle is available , dab some of the starter onto the end and do a taste test , for a true ALE yeast ...