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That's not true at all. Bottle-conditioned = real ale. Some people have a weird idea about what CAMRA is about.

Loftus, writing in the 1850's, recommends 2 lbs per barrel of dry hops when the beer is racked into storage casks, i.e. at the start of secondary fermentation.

You'd really need to ask Kristen.

It depends. Often a few weeks, but sometimes longer.

I lurk a lot. I only post when I think I can contribute soemthing. Funnily enough, I just got an email from Kristen about the reason for delay in Let's Brew recipes. Blame his kids (they've wrecked two laptops) and his brewery. The good news is that there should be a new recipe soon.

This is a recipe dated June 3rd 1941 from the Fidelio Brewery in New York: to brew 300 barrels Lager Beer at 12.5 Balling malt 11152 lbs (73.67%) grits 2700 lbs (17.84%) cream malt syrup lbs 605 (4.00%) corn syrup 680 lbs (4.49%) Total 15137 lbs...

I've seen a copy of it. The recipes were laughably bad. Because it's published in conjunction with Weyermann all the recipes use their malt, even styles were it's just not right. It's not even a properly bound book, just a folder with looseleaf pages. I went through the book with Jason Oliver...

Mash at 152º F, sparge at 180º F. The original mashing scheme is more complicated: mash, stand 30 minutes, underlet, stand 2 hours, sparge, mash again, then sparge again. Boil times were 1.75 hours first copper, 2 hours second copper.

Was it really that dark? I'm trying to remember. Maybe I should ask Dann.

No. 3 is 60 SRM. You can just change the SRM value in Beersmith. Add invert sugar, save it and then edit the entry and up the SRM to 60. I do it all the time.

Dann used something more like No. 4 invert, I believe. It was common to colour beers up to the correct shade with caramel. Not sure if Whitbread were doing that in 1901, but they certainly were in the 1920's. When the colour was about 25 SRM.

I had trouble finding this as for some reason I thought it was a Barclay Perkins beer. It's actually from Whitbread. This is the recipe for the original Whitbread beer: pale malt 41.32% mild ale malt 43.80% brown malt 1.65% No. 3 invert 13.22% per 6 US gallons: 6 oz Goldings 3 oz...

That article is wrong about Dampfbier. It isn't feremneted with a Weizen yeast. I've been to the brewery and asked the brewer. It's just a neutral top-fermenting strain. The beer itself is like a lightly-hopped Alt.

It's very simple: the colour of Buton Ale changed a couple of times. The 18th-century versions were dark, it became pale in the early 19th century, but started getting darker again in the late 19th century. You're right, it wasn't dark like Porter and Stout but dark like Dark Mild. If you read...

No, that's not true. The exact opposite, in fact. Beers like No. 3 started getting dark around 1900. The Pale Ale is easy to spot on that list. It's the only one with Pale Ale in the name.

No. 3 Burton was not a Pale Ale, just a less strong Burton Ale. These are Bass's beers (and their gravities) from the 1870's: India Pale Ale 1060 No. 1 Burton Ale 1110 No. 2 Burton Ale 1090 No. 3a Ale (Old Ale) 1085 No. 3b Ale (Bottling) 1085 No. 3 Burton Ale 1075 No. 4 Burton Ale...

Bass No. 1 was the original Barley Wine. All the numbered Bass beers were Burton Ales. Only the Pale Ale wasn't.

Totally correct with most of your points. They went to great trouble to get their malt as pale as possible. That's why Burton brewers all had their own maltings, so they had complete control over the colour. Burton brewers were also very careful about how they boiled to avoid adding any...

Burton Ale is Barley Wine. A totally different style of beer from Pale Ale.

1993 Maclay's 70/- pale malt 95.00% wheat malt 5.00% crystal malt 5.00% Northdown Brewers Gold Pride of Ringwood Total 1.25 oz (for 6 US gallons) OG 1036 FG 1009.5 ABV 3.51 App. Attenuation 73.61%