I told you it got worse with Younger's logs. See what fun I have for you today.
The Younger's Stouts tend to be a bit weird. Before WW I they had a couple with the imaginative names of S1 and S2. What was so unusual about them? The hopping. They used few fresh hops. Occasionally none at all. The majority were spent hops from other brews that were boiled for three hours plus. I've absolutely no idea how to record that sort of hopping. What would have been the hopping rate with unused hops?
But after WW I it gets even worse. DBS and XXS were party-gyled. Nothing so odd about that. For one thing, these are the only Younger's beers which weren't dry hopped. But that's not what's confusing me. See what they did after fermentation:
The beers were cocktails, with odds and ends of a several other beers mixed in. There are examples where it looks as if ullage is getting thrown in, too.
It reminds me of what John Keeling told me about the Watney's Cream Stout brewed at Wilson's. I use "brewed" here very loosely. Because most of it was returned beer with loads of caramel and sugar added. He reckoned less than 50% of it was ever freshly-brewed beer.
Mild used to have a bad reputation because of the tale that slops were mixed back into it. The dark colour hiding a multitude of sins. In which case, how much easier must it have been to pull similar tricks with Stout? Clearly, not just at the pub, but in the brewery as well.
Cream Beer Before Cream Ale In 1820s New York City - Look at that. Just look at that. It is a notice in the *New York Gazette* from 30 October 1821. James H. De Lamater had brought in a supply of Larer's Su...
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