Search results

Thanks Protos , I`ve been beavering away at the first book ; of which I`ve just completed the first draft ; Cheers Edd

Hi Cire , Thanks for your reply , Barnard `s a brilliant little reference point for descriptions of breweries !! . I only know of one brewery transporting Water by railway to their brewery over any substantial distance , Magee Marshall & Co of the Crown Brewery in Bolton ( From...

Hi Cire , I`d be interested in knowing what book you`re referring to there , as the only reference works that spring to mind are ; The Noted Breweries of Britain & Ireland by Alfred Barnard , Published in 1888 , and a self published history of the company issued / published by the...

Hi Kevin , Since I started blogging in 2019 , I`ve been consistent in my approach to historical brewing techniques ; Namely that if the original brewer was following a certain path in terms of Processes and steps in production, there would have been a very good reason for it ...

Hi Dave , Indeed that`s a long mash , probably the longest time in a post 1900 UK Mashing Programme I`ve seen in historic brewing records . Cheers Edd

Hi csantoni , I`d be happy to help out if you`re stuck , Cheers Edd ( The recipe author )

Jerrylotto , This recipe is from a UK Ale brewer ; Peter Walker & Sons of Warrington ; Their Lager plant was at a group brewery in Burton on Trent , that of Sir A B Walker & Sons on Shobnall Rd ( Installed Ca 1905 or so ) , so the temperatures you expected to see wouldn`t occur in a Mash at the...

Hi , I`m a bit mystified as to the 8 Hour Mash ; That`s simply NOT TRUE , the recipe calls for a 3 Hour rest ON GOODS / or MASH ; Then a Clearing of the worts before casting to the Copper ,Then the sparge ratio AFTER clear wort is cast to the Copper and then COLLECTION and LIQUOR BACK PORTION to...

How Do Rhys , Try this nice and simple historic Mild recipe, from Dutton's of Blackburn in Lancashire 👍🍺😋👍 https://oldbeersandbrewing.blogspot.com/2019/10/duttons-of-blackburn-mild-1967.html Cheers 🍻 Edd

Hi Brewbuilder19 , I meant use Saazer etc in the Boil , with NO Modern Hops ; then AFTER Primary attenuation when racking to container , then add the Modern Hops , Regards , Edd

Hi HermanBrew, Here`s my ten bob`s worth ; I`d personally use a beautifull LOW ALPHA like Hallertau / Saazer etc etc for a Neutral and balanced Bitterness and then Flavour in a HOP BACK VESSEL @ PITCHING HEAT for a 1/2 - 3/4 Hour stand , then STRAIN OFF HOPS/ FILTER and send to an FV and Pitch...

How Do All , I also blog about old beers and brewing ! Thanks for accepting me onto the forum ,I was reminded of it by a Twitter friend , Ben ; Thanks for the reminder mate , Cheers Edd