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I wouldn't take the BJCP guidelines as gospel. (And I say that as someone who contributed to the last set.) As for commercial examples and flaked corn, look at the two recipes I posted above. I would put money on Gold Label, one of the classic examples, still containing flaked corn.

I really wouldn't recommend trying to brew an English Barley Wine from 100% malt. You're going to end up with a sticky mess. 80% malt and 20% flaked corn and invert sugar should get a low enough FG. I recently judged the style in a professional competition and every single beer was far too...

And here's a dark one from the same brewery: 1956 Tennant's No. 1 pale malt 16,75 lb 75,28% crystal malt 60 L 0,50 lb 2,25% black malt 0,50 lb 2,25% enzymic malt 0,25 lb 1,12% flaked maize 1,50 lb 6,74% No. 2 invert sugar 2,75 lb 12,36% Goldings 240 mins 3,00 oz Goldings...

This is a classic pale barley Wine recipe. 1956 Tennant's Gold Label pale malt 14,75 lb 67,82% enzymic malt 0,25 lb 1,15% flaked maize 4,00 lb 18,39% No. 1 invert sugar 2,75 lb 12,64% Fuggles 230 mins 2,50 oz Goldings 230 mins 0,75 oz Goldings 60 mins 3,25 oz Hallertau...

Things written in red ink in brewing records are something which has changed. That is, isn't the same as the previous batch.

The different gyles are blended after the boil and before the yeast is pitched. They are not fermented separately.

I've analyses of Fuggles and Goldings from the 1920s or 1930s. One sample of Goldings has over 7% alpha acid. Doesn't look to me like the alpha acid content of English hops has been increasing. I almost never use the quantity based on a straight calculation from the brewing record. Mostly I...

I've been to the brewery in Zwiesel. They just use a standard top-fermenting yeast, not a wheat beer one. The beer tastes like a lightly-hopped Alt.

Corn grits would be more typical before 1900.

All Lagers were cold lagered, even before artificial refrigeration. They used a combination of naturally cold cellars and natural ice.

Very impressive. That's commitment building your own Yorkshire square. Does fermenting in it affect the flavour of the beer? I can only talk from my own direct experience. As mentioned before, Adnams need both of their strains to get the attenuation and flavour that they aim for. Neither on its...

Harvey's is a Yorkshire square yeast in origin so needs to be roused.

Here's a photo of Harvey's yeast storage:

According to Miles Jenner, Harvey's yeast sometimes goes a bit weird, then sorts itself out again. Having seen their yeast handling - open-topped tubs of yeast slurry - I'm amazed they haven't had all sorts of horrible problems. Who knows how genetically similar it is to the John Smiths yeast...

Fergus Fitzgerald, head brewer at Adnams, explained to me that they're lumbered with a pitching strain with two different yeasts. As much as they would like to, neither one of them, individually, can be used to get the character they want. One strain provides most of the flavour, the other the...

Unfortunately the author was Horst Dornbusch.

That's a technique which was used in the past.

I have come to a conclusion about AK. It was a Light Bitter. McMullens is the only brewery to have ever called AK a Light Mild. I've no idea why they did.

Feel free to ask me any questions if anything isn't clear. Always happy to help.

Yes, AK was often parti-gyled. At Fullers, with two stronger Bitters. The mash and sparge worts were boiled separately and then blended post boil. All the beers had a mix of the two worts. Pretty sure I've posted some details of the gyling on my blog. Somewhere amongst the 6,000 or so posts...