tag:blogger.com,1999:blog-12501248.post8154877715935488264..comments2024-03-28T07:02:44.451+00:00Comments on The Beer Nut: A game of two halvesThe Beer Nuthttp://www.blogger.com/profile/14105708522526153528noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-12501248.post-67427502597888608252009-07-21T09:12:37.836+01:002009-07-21T09:12:37.836+01:00Thanks for the offer, but I'll stick with the ...Thanks for the offer, but I'll stick with the off licence, thanks.The Beer Nuthttps://www.blogger.com/profile/14105708522526153528noreply@blogger.comtag:blogger.com,1999:blog-12501248.post-86589749523211801072009-07-20T23:51:04.947+01:002009-07-20T23:51:04.947+01:00Being the proud San Francisco beer nerd that I am....Being the proud San Francisco beer nerd that I am... At first I sort of took offense at your review of the Small Beer, but then I remember I don't like the Small Beer either. So, even. I'm more of an Anchor Liberty and Old Foghorn fan. I'll trade you some of the Anchor for some hard-to-find Irish beers... ;-)beer nerdhttp://beernerd.tumblr.comnoreply@blogger.comtag:blogger.com,1999:blog-12501248.post-65770383004049212922009-07-19T12:57:41.889+01:002009-07-19T12:57:41.889+01:00All of the anchor beers I have had so far have bee...All of the anchor beers I have had so far have been way over carbonated. I am afraid your hate of over carbonated beers has rubbed off on me a little.<br /><br />I did like the small beer but it was not great.Reuben Gray - TaleOfAlehttps://www.blogger.com/profile/15948722985150698273noreply@blogger.comtag:blogger.com,1999:blog-12501248.post-65524936127285312852009-07-17T08:55:30.441+01:002009-07-17T08:55:30.441+01:00Woolpack that really an issue with fly sparing ,as...Woolpack that really an issue with fly sparing ,as ph drop tannin extraction rates increes. But parti guyl is an old version of batch sparing but you make two beer (or more) instead of combining both running to produce.<br /><br />But if the are sucesses pyles tannin and lipid extract may become an issue<br /><br />Fermentibility is aslo not really an issue as converion has taken place by the time you add the water for the second gyle. But some people add in some crystal malt or carpils to add a little body. Especially if the seconds runnings is from a big beer ,where the mash regime was designed for a more fermentiable wortOblivioushttps://www.blogger.com/profile/04184794716327407609noreply@blogger.comtag:blogger.com,1999:blog-12501248.post-29604574513348593152009-07-17T02:29:08.065+01:002009-07-17T02:29:08.065+01:00I'm sure whatever historical period made beer ...I'm sure whatever historical period made beer like Anchor Small didn't force-carbonate it quite so liberally.<br /><br />Anyway, the last of the current set is still to come: I finally got my hands on a bottle of Anchor Porter this afternoon.The Beer Nuthttps://www.blogger.com/profile/14105708522526153528noreply@blogger.comtag:blogger.com,1999:blog-12501248.post-11376621955970511002009-07-17T02:24:34.068+01:002009-07-17T02:24:34.068+01:00Writing from the San Francisco Bay Area, it's ...Writing from the San Francisco Bay Area, it's interesting to read how Anchor Beers play out on the other side of the pond. I've alway found Anchor's Small Beer to be more of a curiosity, sort of an historical example of how beer used to be made, than actually a beer someone would actually drink. As for Old Foghorn, it's one of my favorite barleywines.Derrick Petermanhttps://www.blogger.com/profile/03965272125362046327noreply@blogger.comtag:blogger.com,1999:blog-12501248.post-17044041722685397592009-07-17T00:32:38.765+01:002009-07-17T00:32:38.765+01:00I believe the problem with small beer is that the ...I believe the problem with small beer is that the second runnings of the mash are more likely to contain compounds that might result in unpleasant flavours. For example tannins. Something to do with alkalinity, apparently. Let the final runnings gravity drop too low and the result might not be nice beer.<br /><br />I can see the fermentable/non-fermentable ratio might well be wrong too.<br /><br />Lime cordial might just be the thing in a case like that.Anonymoushttps://www.blogger.com/profile/11319272987951077205noreply@blogger.comtag:blogger.com,1999:blog-12501248.post-1785920268736474852009-07-16T15:25:04.503+01:002009-07-16T15:25:04.503+01:00I'd imagine the problem with that would be to ...I'd imagine the problem with that would be to do with body. You'd probably be wanting to top up your non-fermentables alongside the water to stop the beer coming out, well, watery.<br /><br />I can't answer your value question. You're talking about the beer styles of a country I only visit a couple of times a year and which uses a different currency. I've absolutely no idea what constitutes "value" when it comes to a pint of novelty foreign beer like bitter, best bitter or special bitter.The Beer Nuthttps://www.blogger.com/profile/14105708522526153528noreply@blogger.comtag:blogger.com,1999:blog-12501248.post-27901126356417886532009-07-16T15:14:32.722+01:002009-07-16T15:14:32.722+01:00Beer is a fairly simple drink of malt for alcohol ...Beer is a fairly simple drink of malt for alcohol and hops for flavour. Varying the proportion of water in a good recipe for a bitter ale would create a perfectly decent and quaffable version of either a 3.5% session bitter, a 4.2% best bitter, or a 5%+ special bitter. You might want to dry hop the weaker one to get it’s bitterness up and darken it slightly with caramel, to appeal to punters but otherwise you’d be on to a winner. If is saves costs and makes for a cheaper pint, where’s the problem?<br /><br />You may get a greater subtly over the hop resins by mashing an individual wort for each or more likely just a greater difference for difference sake, but can you say the price is worthy the value?Cooking Lagerhttps://www.blogger.com/profile/02830924433230427226noreply@blogger.comtag:blogger.com,1999:blog-12501248.post-20712084419064930422009-07-16T13:12:12.648+01:002009-07-16T13:12:12.648+01:00Barm its more of a case that there was less fermen...Barm its more of a case that there was less fermentables for a second runnings use to produce a lower gravity beerOblivioushttps://www.blogger.com/profile/04184794716327407609noreply@blogger.comtag:blogger.com,1999:blog-12501248.post-91026671564373503122009-07-16T12:34:24.694+01:002009-07-16T12:34:24.694+01:00Far? Fair, even.Far? Fair, even.The Beer Nuthttps://www.blogger.com/profile/14105708522526153528noreply@blogger.comtag:blogger.com,1999:blog-12501248.post-80273656667646447792009-07-16T12:33:43.617+01:002009-07-16T12:33:43.617+01:00I don't think it's far to describe somethi...I don't think it's far to describe something as "common in commercial brewing" when it only seems to have been common in a single country.The Beer Nuthttps://www.blogger.com/profile/14105708522526153528noreply@blogger.comtag:blogger.com,1999:blog-12501248.post-20404990224849704332009-07-16T12:26:54.674+01:002009-07-16T12:26:54.674+01:00Party-gyling was common in commercial brewing unti...Party-gyling was common in commercial brewing until well into the 20th century. Graham Wheeler has an explanation somewhere or other of how regional breweries managed to sell a dozen different beers all made from the same mash. The Bitter was the same as the Best Bitter with more water in it, the Mild was the Bitter with more water and added caramel, etc.Rob Sterowskihttps://www.blogger.com/profile/07870233673933087794noreply@blogger.comtag:blogger.com,1999:blog-12501248.post-76928672958019918742009-07-16T11:59:32.701+01:002009-07-16T11:59:32.701+01:00Possibly. Not something I keep round the house, th...Possibly. Not something I keep round the house, though.The Beer Nuthttps://www.blogger.com/profile/14105708522526153528noreply@blogger.comtag:blogger.com,1999:blog-12501248.post-60131207571641467582009-07-16T11:57:34.639+01:002009-07-16T11:57:34.639+01:00Maybe a dash of lime cordial would have made it al...Maybe a dash of lime cordial would have made it all more quaffable?Cooking Lagerhttps://www.blogger.com/profile/02830924433230427226noreply@blogger.comtag:blogger.com,1999:blog-12501248.post-34916009179039554512009-07-16T11:47:50.005+01:002009-07-16T11:47:50.005+01:00Yes. Look out for my upcoming post "How to ru...Yes. Look out for my upcoming post "How to ruin Old Foghorn".The Beer Nuthttps://www.blogger.com/profile/14105708522526153528noreply@blogger.comtag:blogger.com,1999:blog-12501248.post-52161420304861404002009-07-16T11:45:34.576+01:002009-07-16T11:45:34.576+01:00Maybe you need to reblend them and stir with a big...Maybe you need to reblend them and stir with a big spoon to dissipate the bubbles and make the perfect beer.Alanhttp://agoodbeerblog.comnoreply@blogger.comtag:blogger.com,1999:blog-12501248.post-49997094235855128732009-07-16T10:23:51.938+01:002009-07-16T10:23:51.938+01:00I thought about that about half-way down, specific...I thought about that about half-way down, specifically of Ron's anti-fizz stick, but it's about the only thing he's not currently selling on his website at the moment.<br /><br />And you're <a href="http://barclayperkins.blogspot.com/2008/08/18th-century-mashing-techniques.html?showComment=1219931700000#c711429929545684264" rel="nofollow">quite right</a>: Golden Pride, ESB, London Pride and Chiswick are all from the same mash. Whaddaya know.The Beer Nuthttps://www.blogger.com/profile/14105708522526153528noreply@blogger.comtag:blogger.com,1999:blog-12501248.post-36116582965076389952009-07-16T10:19:05.186+01:002009-07-16T10:19:05.186+01:00Don't fullers parti gyle?
I too thought the o...Don't fullers parti gyle?<br /><br />I too thought the over carbonation took away from the small beer, it was nice when I knock at good bit of carbonation out of it.Oblivioushttps://www.blogger.com/profile/04184794716327407609noreply@blogger.com