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  1. P

    Brew Books - What's On Your Shelf??

    Probably my WW II books: https://www.lulu.com/shop/ronald-pattinson-and-russell-gibbon/blitzkrieg-vol-1/paperback/product-429wzw.html https://www.lulu.com/shop/ronald-pattinson/blitzkrieg-vol-2/paperback/product-qrkveq.html
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    Brew Books - What's On Your Shelf??

    I drank a Pale Stout a couple of weeks ago. A proper historic Pale Stout. https://barclayperkins.blogspot.com/2024/06/old-fort.html
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    Brew Books - What's On Your Shelf??

    The Anthony Avis book is brilliant. Such a shame only 200 copies were printed.
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    1974

    That's the pub price. I remember buying Mild for 14p a pint in 1974. Back then bottled beer in a shop was more expensive than draught beer in a pub.
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    1974

    The beer price is far too high. In 1974, the average price of Bitter was 15p and Lager 19p.
  6. P

    Inside the Factory - Guinness

    That's definitely true and is why Truman mashed their roasted grains separately.
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    Three Tuns XXX

    Yeah, I did that one. It's XXK, really, not XX, which was their stronger Mild.
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    Three Tuns XXX

    Of it's a 17th century it won't have carapils in it. If it's a traditional Pale Ale recipe, I'd say pale malt, flaked maize and No. 1 invert. If you really want to match the original, harvesting yeast from one of their cask beers is probably a good idea.
  9. P

    That souer GUINNES taste.. how to get it?

    Then there's another way of serving Stout in Ireland, where it was very carbonated beer that they poured from jug to glass to glass until they could pour a full pint without too much foam. There's a video of this from the late 1950s. Which I can't find just now.
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    That souer GUINNES taste.. how to get it?

    That was vat house No. 2. Which is the one on the right in this old map: Vat house No.1 also still exists, complete with crumbling vats.
  11. P

    That souer GUINNES taste.. how to get it?

    This is one of the vats they used to age Foreign Extra Stout in: They're sadly in much worse condition than it appears in the photo. It's a shame they can't find a use for them.
  12. P

    That souer GUINNES taste.. how to get it?

    BTW, I've just published a book about London Stout: Stout!
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    That souer GUINNES taste.. how to get it?

    I think they were still ageing some beer post-war. Guinness didn't grow that much after WW II. Sales were 2,968,917 barrels in 1945 and 3,474,594 barrels in 1960. High and low cask goes back further than WW II.
  14. P

    That souer GUINNES taste.. how to get it?

    This post quotes Frank Faulkner writing in 1888 about the composition of Dublin beers. Which were a blend of young beer, old beer and "heading" a sort of Krausen. Rather than the low cask being all aged beer, it sounds more like it would just have less, or no, "heading". Dublin Porter This...
  15. P

    That souer GUINNES taste.. how to get it?

    After I signed my name in blood, they let me go. Sworn to secrecy "forever and a day". Before I ran off, they did let me see records that showed they had been using roast barley already in 1894. Which is a good bit earlier than I had thought. Here's the proof: I hope this isn't breaking my...
  16. P

    That souer GUINNES taste.. how to get it?

    Pretty interesting. Though I only got to look at a limited range of documents.
  17. P

    That souer GUINNES taste.. how to get it?

    Guinness Porter was 3,7% ABV in its last iteration.
  18. P

    That souer GUINNES taste.. how to get it?

    No. Guinness are very secretive. When I was in their archive I was politely told that some questions they would not answer. Pretty sure that this was one of the taboo topics.
  19. P

    Timothy Taylor landlord hops

    It's easy enough to get hold of their yeast. You just need to buy a pint in a pub and decant it into a bottle. Add a little sugar and wait a few days. Then you should have a layer of yeast at the bottom to make a starter from. Used to be the only way to get decent yeast.
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