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Be interested in the Whitebine , a Canterbury Whitebine relative ??

Never used either programme ! , always used , Pen/Pencil , paper & a calculator !! The thirties thing sounds like fun though [emoji23] [emoji23] [emoji23]

Known to the trade as Wort extenders (Sugars & syrup adjuncts)

Hi , Farnham Town hops were the low alpha aroma variety ,somewhere around Saaz territory in terms of bittering properties, and they country Hops were higher in alphas with less noble aromatic properties.

Another way would be to evaporate the alcohol from the solution , before adding to the fermenting wort , that way the residual sugars in the wort should be able to provide adequate conditioning in the cask; before bottling after say 2-3 weeks in cask, then bottle and condition for at least 2 -...

It'll probably kill the fermentation, depending on what point you add the Vodka , add it at the end of the fermentation, should be OK

Probably a good Idea , the Greenall`s is dangerously drinkable @ about 6.5 + % (after maturation) , the Gov Ale is a beaut of a thirst quencher though!! # Thinking Juice , rather than Lunatic Soup !! Cheers , Edd

Hi Mate, crap ; knew I'd forgotten summat !!, if you drop me an email with your choice from the lists I sent you , I'll forward a couple , also got an couple of 1845-8/9 Tetley Stouts , as to the Milds, I'd probably go for one of the Bentley's ones , either the X, or XX , Cheers, Edd

Mathons, and Early Bird are, still grown , but labelled as EKG (Ex Charles Faram's ) in general,and on the Farnham thing, there were two distinct types , Town = low alpha, Ca 1.3-5 % ,great aromatic properties, Country Farnham's were higher in alpha at around the 3%+ mark, Good luck with the...

Aye ,I've heard of the Durden Park Beer Circle, still ploughing along with my book , the recipie seems a bit like the early Greenall's material I've looked at , from the late 1780's, although I'd say the original article wasn't written by anyone with technical/ practical brewing knowledge, as...

Hi , I'll be having a bash at converting this one for you ; one thing I must mention is the A/a of the hops is WAY to high for the period , it'd be closer to 3.5 than 6 , and the Mash time in total would be 1 hr 20 minutes , 20 to mash in , 1 hr goods in , pop me an email to [email protected]...

Try adding an old/aged high alpha @ say 4-5% a/a with no - low aroma left as your primary bitterness hop charge, then add the low alpha Hallertau M/f as aroma 2nd charge for aroma , common practice for brewers of old to use this method to reduce costs while keeping aroma quality etc.

Yeah , to be fair our weather is 'changeable' to say the least !!

The temperature of the Grist , as well as strike temp can affect the wort composition .Quite a few UK Breweries employed heated grist cases. The Herbert Lloyd Hind book's pretty good on the subject of liquor ratio & mash temperatures etc .

I'll be digging it out of the files , should be with you In a week or so, along with a light mild from Magee's from 1946 , cheers, Edd

That's a big problem with yeasts, try Whitbread strain B ( make sure it's a top fermenter var) it's a beautiful little worker, I can send you a 1949 Best Mild recipie; it's about 3.6% abv ( from Clarke's Brewery Stockport UK ) if you'd like? , cheers; edd

Hi , have you considered rousing ; that is if the problem re occurs ? If you keep between say 18-20 °c , I'd say rouse @ +24 hrs from pitch, then every 12 until about 6°above racking gravity

A classical european method is to put a SMALL cast of hops over the lagering beer post F.V stage, try Saaz , Hallertau, or for difference, Tettnang

Hi Stuart , Sorry for the delay in replying , been a bit busy wi`t book !!. Re : Dark wort (Brown , R/B etc) ; This was done in a few breweries to extend their product range / lines ,with the dark wort usually added with the sugar additions at the tail end of the boil ; IE: Pale, Darker &...

Hi , Mashing in liquor = 2.7 L/kg , Then an additional 1.6 L/kg as underlet (not on pale ales), Then add 3.655 Saprge , Total Liquor 6.355 L/kg as a rough rule of thumb perameter for everything apart from Pale Ales, Stock Ales & Stouts , though this varies from brewery to brewery & style to...