tag:blogger.com,1999:blog-6722137562852954269.post1783789222430030924..comments2024-03-28T12:16:58.318+00:00Comments on Paul's Beer & Travel Blog: The Price of Fame?Paul Baileyhttp://www.blogger.com/profile/09678639237696546268noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-6722137562852954269.post-46655513730077803952013-04-03T21:43:58.743+01:002013-04-03T21:43:58.743+01:00I'm not certain which Whitstable brewer it was...I'm not certain which Whitstable brewer it was, Pete, but I will find out.<br /><br />Sheps' bitter certainly was much more to my taste before the change of yeast. I also think their beers are far too well attenuated for my taste; the abv of each brew is significantly higher than the stated OG would suggest, indicating all the available malt sugars in the beer are fermented right out, with virtually no "body" remaining. The end result is a thin, astringent beer that I find rather unpleasant.Paul Baileyhttps://www.blogger.com/profile/09678639237696546268noreply@blogger.comtag:blogger.com,1999:blog-6722137562852954269.post-36693742284851701452013-04-03T08:59:20.135+01:002013-04-03T08:59:20.135+01:00Interesting article. I can confirm that Sheps '...Interesting article. I can confirm that Sheps 'cleaned up' (or changed completely) their yeast strain in the early 80's. This was around the same time they installed a lot of new conical fermenters too.<br /><br />Master Brew was apparently a much higher hopped, characterful beer back then but the yeast strain in use caused no end of production problems.<br /><br />Out of interest, who was the brewer from Whitsable who gave the talk? Both Rafik and Julian who work there worked for Sheps in the past.Anonymoushttps://www.blogger.com/profile/09833072576998048838noreply@blogger.comtag:blogger.com,1999:blog-6722137562852954269.post-82750618524906044172013-04-02T22:55:37.971+01:002013-04-02T22:55:37.971+01:00You are right about short cellar maturation times,...You are right about short cellar maturation times, Mudgie, and I think this is a subject worthy of a post in its own right.<br /><br />Thinking back to when we had our Real Ale Off-Licence, I recall the almost volcanic erruptions that occured when a freshly stillaged cask of Taylor's Landlord was spiled. I think I'm right in saying there was a label pasted on the cask by the brewery, warning about this. <br /><br />I somewhat doubt this is the case today; the reason being the vastly increased availability of Landlord, and similar beers, in none-tied outlets - as you point out in your "Opening Times" article.<br /><br />Definitely food for thought here, and some interesting research opportunities as well.Paul Baileyhttps://www.blogger.com/profile/09678639237696546268noreply@blogger.comtag:blogger.com,1999:blog-6722137562852954269.post-30896705673186333982013-04-02T22:40:02.419+01:002013-04-02T22:40:02.419+01:00I suggested here that lack of proper maturation in...I suggested <a href="http://curmudgeoncolumns.blogspot.co.uk/2013/03/march-2013.html" rel="nofollow">here</a> that lack of proper maturation in the cellar may have something to do with it as well.<br /><br />Word verification = "cloudies" ;-)Curmudgeonhttps://www.blogger.com/profile/02558747878308766840noreply@blogger.com