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There's no difference at all. The "nut" doesn't even have anything to do with the characteristics of the beer. It's just a quote from an old song: The Players' Song The nut-brown ale, the nut-brown ale, Puts downe all drinke when it is stale, The toast, the nutmeg, and the ginger, Will make...

19th-century British brewers didn't want any oak flavour in their beers, especially not in an IPA. That's why they used oak from the Baltic and treated their barrels before they used them. I've never found a shred of evidence that British brewers pitch lined their casks in the 19th century...

I was wondering about mentioning this, but decided not to tart it.

Yes. It's hard to keep track of all the different formats. I'd forgotten some were in Nook. The book's all about Porter and Stout.

My books are available as ebooks. A couple are on Kindle.

Looks like an East India Porter to me.

Slight confusion over the recipe. The sugar went in the second wort that was only used in the BPA and BAK.

I've just published the recipe of the very first brew of Hardy Ale on my blog: http://barclayperkins.blogspot.nl/2013/03/lets-brew-wednesday-eldridge-pope-1967.html Thought some of you might be interested.

There's a recipe here for a 120/-: http://barclayperkins.blogspot.nl/2011/11/lets-brew-wednesday-1868-willaim.html

He was right. It's the wholesale price of a hogshead.

No, that's not true. 90 shilling is a pretty recent development, dating only from the 20th century. In the 1920's and 1930's, 90/- was a low-gravity bottled Pale Ale of around 1038º. It's only long after WW II that brewers started to use 90/- to refer to a Strong Ale. Probably no more than...

OK, Porter and Mild Ale were always totally separate.

That's using mild as an adjective to describe the level of conditioning, rather than as the name of a specific style. I was referring to Mild Ale, a specific type of beer and what people usually think of when they use the term Mild today. Sure, there was Mild Porter and Keeping Porter. But...

But that's not Stout in the modern sense. Until about 1820, "Stout" just meant "strong" and wasn't tied to any specific styles. They were still brewing Pale Stouts in the early years of the 19th century.

That's not true. Porter and Mild were always totally separate in Britain.

It's not really surprising: they're three very closely related languages. Czech, Polish and Slovak are mutually comprehensible, at least the simple things. I can understand basic bits of Russian, even though I've never studied the language.

85º F was the temperature it reached. I was surprised at how hot the fermentation was. This is the full fermentation record: January 1981 12th 17:00 Pitched 63.25º F 13th 06:00 71º F 13th 11:00 74.5º F 13th 16:00 77º F 14th 06:00 82.5º F 14th 20:00 85º F 15th 11:00 85º F 15th 20:00 82.5º F...

You should see the temperature Eldridge Pope fermented Hardy Ale at - it got up to 85º F.

How did the Lees Mild turn out? I thought that looked a cracking recipe with all the coloured malts.

Aaah! Early 19th-century IPA wasn't brewed "stronger", it was actually quite a low gravity beer for the standards of the day. It wasn't watered down on arrival, it wasn't drunk by ordinary soldiers in India (they drank Porter). And it definitely wasn't flavoured with tar. IPA pre-dates...