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Pretty much all of it is wrong. On the question of ingredients, Scottish brewers were pretty boring, from what I've seen in brewing records. Grists for 70/- were mostly just pale malt, maize and sugar. I've got the recipe for Maclay's 70/-, if you're interested.

The stuff about Scottish beer history at that link is just total and utter bollocks. Barely a word that's true.

They don't always parti-gyle. I'm looking at a photograph right now of the brewing sheet for a London Pride they brewed in May this year that was entire gyle.

John Keeling (head of brewing) told me they get all their water from the municipal supply. Their own well became contaminated some decades back. I'd say that you can reproduce their beers without parti-gyling. They do sometimes brew their beers entire gyle.

I watched the programme and it didn't look to me as if that method would work. They just seemed to be boiling up the pototoes. Maybe I missed something. Potatoes were used a little in WW II but in the form of potato flour. It wasn't greatly popular with brewers. After a bumper crop of oats in...

Fuller's use the municipal water supply, which they treat. They add gypsum, amongst other things.

Not really. I'm painfuly aware of how rubbish my brewing skills are.

Loads of 19th century British IPA's used American or continenal hops. I keep trying to get someone to brew the WIlliam Younger IPA from the 1860's that was hopped with Fuggles and Saaz.

That probably depends on the type of amber malt. You could always change the mix to 80% Vienna, 20% amber.

The hops used depend on the brewery and the period. William Younger was a big fan of Saaz and used them extensively, not just in Pale Ales. A colour adjustment sounds odd for a 19th-century beer. Though Scottish breweres did weird stuff with colours. They'd brew one base beer then colour 6, 8...

Not got my copy yet. I did read the manuscript and I supplied Mitch with various tables and other bits of information.

I'm not sure it's discused in the book, but I've just posted an East India Porter recipe here: http://barclayperkins.blogspot.nl/2012/11/lets-brew-special-1859-barclay-perkins.html

Brown malt has been several things over the years. For an 18th-centrury Porter you'd need straw-kilned diastatic brown malt. While for 19th-century Porter it would be hornbeam-kilned non-diastatic brown malt. I've drunk beer brewed with homemade historic malt and they were very different from...

19th-century IPA's weren't high in alcohol by the standards of the day, only about the same strength as Mild Ale. Bass's Pale Ale had the lowest gravity of any beer they brewed - 1060, just like their weakest Mild Ale. IPA wasn't the primary export beer to India. There was actually more...

Brown Ales died out at the end of the 18th century and didn't appear again until around 1900. In a totally different form - 18th century Brown Ale was brewed from 100% brown malt. 20th-century versions were mostly pale malt and sugar. The only dark beers brewed in 19th-century Britain were...

Brown Ales didn't exist in the 1800's.

A pub crawl around the brewpubs in Colgne or Dusseldorf is an event in itself. If you want to know what Kölsch is really like, you have to go to Cologne and Drink in Früh, Päffgen and Malzmühle. Same in Dusseldorf, with the Alts in Uerige, Shuchmacher, Schlüssel and Füchschen.

The carbonation level should be the same as for cask-conditioned beer.

Wow. Did you actually bother to read what I wrote? Whisky, beer - different drinks.

I've just published a recipe of Matthew Vassar's Double Ale: http://barclayperkins.blogspot.nl/2012/10/lets-brew-wednesday-1834-vassar-double.html