tag:blogger.com,1999:blog-6114284681482585458.post4481412945294131088..comments2024-03-17T18:35:35.701+00:00Comments on I might have a glass of beer: Brewing with raw grain in Glasgow in the 1830sRob Sterowskihttp://www.blogger.com/profile/07870233673933087794noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-6114284681482585458.post-25598403067464847592011-11-17T15:47:10.354+00:002011-11-17T15:47:10.354+00:00Oblivious,
Don't make the mistake of thinking...Oblivious,<br /><br />Don't make the mistake of thinking the briskness is from lacto from the grain. All the berliner weiss data stats that no lacto makes it out of the mash so if it is lacto, its not from the raw grains. As for brisk, I would think it would have to be a light 'article' as they suggest. Something over 5%, even with a lot of starch in it, would keep for more than a few weeks. <br /><br />I've found that anything over 60% raw grain to malt is pretty much impossible to convert using any sort of mash. The mash is also a beast to deal with as it is very 'heavy' and separates completely. Meaning with malt, you find that when mixed it stays pretty homogenious. Raw malt sinks like a rock and the 'flour' that comes out turns into concrete. <br /><br />Overall, I'd assume the beer was pretty light all the way around. Something similar to Hoegaarden. I'm wondering, more specifically, if they learned this from the Flems.Kristen Englandhttps://www.blogger.com/profile/05212694853976179911noreply@blogger.comtag:blogger.com,1999:blog-6114284681482585458.post-58824097773199969852011-11-16T15:45:50.705+00:002011-11-16T15:45:50.705+00:00Fascinating stuff, particularly about the export o...Fascinating stuff, particularly about the export of both ale and beer, the former clearly much stronger than the latter, and the sheer range of places exported to - and the competition from Germany. This suggests Tennents had a very considerable export trade that must have been greatly threatened by the rise of lager beer, and explains why the company went into lager brewing so early for a UK brewer - to defend its export sales.Martyn Cornellhttp://zythophile.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-6114284681482585458.post-20465378818132346682011-11-16T10:29:51.540+00:002011-11-16T10:29:51.540+00:00"use of raw grain in the mash-tuns in the pla..."use of raw grain in the mash-tuns in the place of using barley malt, which they ought by law to do; there is a very great mixture of raw grain,"<br /><br />A very great mixture of raw grain would suggest there still is a proportion of malt in there. If so there would be some amylase activity and the account of briskness and lack of keep suggest lacto or other bug working on the unconverted starch from the raw grain.<br /><br />Is there any other recorders, OG,FG data or such?Oblivioushttps://www.blogger.com/profile/04184794716327407609noreply@blogger.comtag:blogger.com,1999:blog-6114284681482585458.post-36973544684464652252011-11-16T09:57:54.958+00:002011-11-16T09:57:54.958+00:00Well done on finding this. I couldn't find ver...Well done on finding this. I couldn't find very much at all when I searched.<br /><br />The next section which discusses the illegal production of malt in Ireland is fascinating, too.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.com