The movie The Vikings was set in the 1950s? Interesting.
You may be saying this, but it was made in the 50's, still set in the Viking era.The movie The Vikings was set in the 1950s? Interesting.
Most of us Northern English are descended from them.
Just made a No. 1, darker than I expected given Lyle's, but still useful, I think. I now have 1-4.I like making my own invert. Adding the base is an important key factor to the flavour.
Even if there were such a thing as 'viking' DNA (there isn't, it's often confused by storytellers - it's actually Norse DNA), at most, 13.5%, is a long way from demonstrating much Norse ancestry to write home about. Do the maths.View attachment 839288
Viking DNA breakdown. A map of the average AncestryDNA Scandinavian ethnicity estimates across Great Britain and Ireland reveals patterns that may coincide with known events in Viking history.
Was just about to say that, about 10% of any ancestral DNA is not much at all.Even if there were such a thing as 'viking' DNA (there isn't, it's often confused by storytellers - it's actually Norse DNA), at most, 13.5%, is a long way from demonstrating much Norse ancestry to write home about. Do the maths.
I wouldn't worry, a mild is supposed to be easily drinkable, 1.007 seems a pretty good FG if you look at various recipes post war and forward, low to high 70's% AA seems pretty average.My first dark mild, came out to dry at 1.007 had some home made invert in the recipe. Plenty of body served from the beer engine, mash temp was a little low for a while. Next time I'll be closer.View attachment 839294
Most probably most arrived in Britain long before viking raids too, from related Saxons and other Germanic tribes like the Belgae, who were in Britain before the Romans. The funny thing is, pretty much all European genetic diversity in Europe today existed tens of thousands of years ago. We all more or less have the same genomic elements in our populations, just at different frequencies due to time, random events and isolation by distance. Storytellers read far too much into things. Demonstrating directionality of gene flow is very difficult and limited research publications often ignore that there are a number of equally likely alternatives, competing hypotheses, including common ancestors around the North Sea, especially on the continent, which is just a stone's throw from the coast on South East England, with much less 'isolation by distance'.Was just about to say that, about 10% of any ancestral DNA is not much at all.
I am about 1/8th Hungarian from my grandmother's father, can I claim to be a descendant of the Magyars?
Looks pretty tasty to me!Just made a No. 1, darker than I expected given Lyle's, but still useful, I think. I now have 1-4.
View attachment 839290
Hope so, thanks man!Looks pretty tasty to me!
I find it a bit sad that this distinction has to be made nowadays and is no longer clear from the word "ale"...Our ales (except Extra Stout)
I wouldn't read anything into it one way or the other, it's a word that gets used either way by PR people, I would only read it literally if it came from a brewer or a microbiologist.When they say "oldest strain", do they imply that it is a single strain that they use?
In this context "ale" is anything that isn't "lager" - lager probably accounts for a majority of their production at a guess.I find it a bit sad that this distinction has to be made nowadays and is no longer clear from the word "ale"...
Preferably a microbiologist with some confirmed data. The phrase ‘strain’ being used far too loosely among brewers.I would only read it literally if it came from a brewer or a microbiologist.
Didn't we recently argue over the correct usage of the term ESB? I would not like to be more lenient with the usage of the word ale.In this context "ale" is anything that isn't "lager"
In general yes, but brewers from the family brewers know their yeast well enough to be precise IME.Preferably a microbiologist with some confirmed data. The phrase ‘strain’ being used far too loosely among brewers.
So you wouldn't apply it to any drink containing hops?Didn't we recently argue over the correct usage of the term ESB? I would not like to be more lenient with the usage of the word ale.
I suspect top cropping cleans it up fairly well. And, like the ‘Highlander’, over time, there can be only one. Unless the game changes.In general yes, but brewers from the family brewers know their yeast well enough to be precise IME.
Realistically, Sam's are likely to be using a multistrain unless they've cleaned it up really recently, which I've not heard of them doing.
Not sure if you mean the same, but in the German forum this sentence is repeated often with the intention of saying one yeast strain will outcompete the others. As history has shown, the opposite is true and the long-term development of continuously repitched yeast is the establishment of a multi-strain yeast. The reason for that is specialisation, where each strain fills a distinct niche. One might have the fastest metabolism, but another the stronger attenuation, and yet another might just propagate quickly.And, like the ‘Highlander’, over time, there can be only one.
As long as the niche (brewing/fermentation environment) remains the same and there is top cropping to ‘clean’ the yeast, I don’t see much chance of a multi-strain slurry remaining stable over time. Some variants evolving then going extinct and occasionally some competition over the short-term until a new variant takes over the niche due to a reproductive advantage. The niche within a brewery isn’t as multidimensional as it needs to be to support multi-strain slurries. Until valid data show otherwise, this ‘null hypothesis’ must be assumed to be true. Most of what has been presented so far is little more than anthropocentric and tall stories told by brewers down the pub. So most likely BS.Not sure if you mean the same, but in the German forum this sentence is repeated often with the intention of saying one yeast strain will outcompete the others. As history has shown, the opposite is true and the long-term development of continuously repitched yeast is the establishment of a multi-strain yeast. The reason for that is specialisation, where each strain fills a distinct niche. One might have the fastest metabolism, but another the stronger attenuation, and yet another might just propagate quickly.
The biology, ecology and evolution, of microorganisms generally? It’s not something easily demonstrated by a specific source as such. More a broad field of knowledge one needs to read. Yeast are social unicellular organisms but, unlike humans and other multicellular social organisms, the unit of selection on yeast is the clone, not population of separate individuals. Culturally, there are no benefits to yeast from existing in multi-strain communities. Therefore, in theory, multi-strain slurries only exist due to human intervention. It’s not an evolutionary stable strategy over time therefore unlikely to be a natural phenomena observed among serially repitched slurries in traditional English breweries. This is based on my understanding of biology and how it works therefore how things are likely to work in an artificial environment like a brewery well managed by routine. I’m not proposing anything novel here either. Ironically, what people should be asking is, what are the sources of evidence for natural multi-strain slurries in traditional English breweries where yeast have been serially repitched for decades? I’m not saying they don’t exist. According to my observations and the lack of credible scientific data (for which there has been no excuse, methodologically speaking, for a few decades now) the idea is supported more by hearsay and belief than solid data. Until some convincing data rejects the null hypothesis, and shows there are even desirable benefits to multi-strain slurries, in terms of improved beer quality, that’s going to remain my position.Any sources on that?
The Old Swan Inn and brewery.
If enough healthy yeast get repitched, other bugs soon get outcompeted. Ethanol, even at low levels, and lack of O2 in casks can help preserve beer for weeks. ‘Good’ food hygiene, as practiced down the greasy cafe, should be adequate for a brew pub.I noticed the sanitation aspect too. It could be because there's a fast turnaround, and little chance for infection to take hold. Then again, he does say that the mild is only brewed once every 3 weeks, and that's enough time for infection to ruin the batch.
EDIT: Oops. I meant to reply to @warx
I always do a full (7-10 days) primary fermentation closed but have heard some people leave it open for the first three days then close it. I guess since this brewery is bottling early in order to finish fermentation in secondary no priming is needed. For me to try this I'd really have to be 100% sure I was going to hit my FG to know when to cask it early. I wonder what the flavor/esters difference is vs full primary and re-priming secondary.I noticed the sanitation aspect too. It could be because there's a fast turnaround, and little chance for infection to take hold. Then again, he does say that the mild is only brewed once every 3 weeks, and that's enough time for infection to ruin the batch.
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