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During the boil. Simple as that.

Which Guinness do you mean? They produce several different Stouts of wildly different strengths. Personally, I find Guinness Special Export (only available in Belgium and Holland) to be by far the best version.

Wee Heavy was the nickname of a specific beer, Fowler's 12 Guinea Ale. The wee referring to the nip bottle it came in.

I've never come across any Scottish brewery that used kettle caramelisation. If they wanted to darken a beer, they usually just threw in caramel.

Crystal malt only became common in Bitter after WW II. I don't think I've seen a single example from before WW I.

I have a few bottles that are 25 years old.

Or just add actual caramel. Like Scottish brewers did.

It's 35 euros in Europe, 45 euros everywhere else. And it's signed.

Would have been nice if they'd paid me for it.

Fullers were perfectly able to control the fermentation temperature through the use of attemperators. These were a network of metal pipes inside the fermenter. By running cold water through them they could cool the fermenting wort. They'd been around since the late 18th century. You can see...

Pretty much all the breweries in Franconia open ferment.

The brewery in my hometown - Holes, later Courage - still had AK as its flagship beer in the 1980s. Many AKs were parti-gyled, but not all of them.

I came across this UK podcast about Porter and Stout: Not too bad on the history of the styles compared to some of the **** information that's out there. What do you think of it?

More complicated than that, as always. Especially as Tim Taylor's Dark Mild is just Golden Best with caramel added at racking time.

Artificial refrigeration arrived around 1870. But even without it a cellar will keep pretty cool. They're from the 1920's or 1930's. There's very little loss of alpha acid in the first 12 months: storage period alpha resin 6.28 5 months 6.22 9 months 5.72 14 months 5.84 19 months...

Hops weren't stored at room temperature. Ones that weren't going to be used immediately were kept in a cold store. Expensive beers like IPA usually contained the best quality hops, EKG or Farnham. And they were usually from the most recent season. Cheaper beers might well contain hops that...

I've added a few styles to my BeerSmith: English Watery IPA, English Watery Lager, English Watery Stout, 18th century X Ale. For amusement purposes only, of course.

That will save me the trouble. I have added a few Victorian styles to BeerSmith, but by no means the full set.

Fullers use city water. Their well was contaminated.

Did I mention I have a new recipe book out?