Originally Posted by OG_IBU_Bunghole
I LOVE this book (spiral bound). I discovered it, and Ron, and the blog
on the Beersmith podcast and realized how little I knew about brewing history and how much of what I knew was wrong! The book gives me a better background to understand the tons of info on the blog (and in the self published books).
Will have to read it several more times plus the blog to answer even some of my basic questions. For instance, some beers are clearly stock vs mild while others I'm unsure how long to age.
And would all of the stock beers need to be aged with a bit of Brett when trying to be reasonably historically accurate? So much to learn
Yes the Stock beers before WW I - and that includes a lot of Pale Ales - would have had some Brettanimyces character. But that would be Brettanomyces cluasenii, which doesn't producce a huge amount of sourness.
These are the ageing times given as evidence to a parliamentary committee in 1899:
Stock ale: 4 to 12 months
Semi-stock pale bottling beers: 3 months
Light pale ales (A.K.) 2 to 4 weeks
Mild ale four to ten days