tag:blogger.com,1999:blog-6590461749084503471.post7163545692684659232..comments2015-06-16T10:41:36.201+03:00Comments on Three Cats Brewery - Beer with Claws: It's my party and I'll gyle if I want to (part 1)מבשלת שלושת החתוליםhttp://www.blogger.com/profile/03404971589216351730noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-6590461749084503471.post-10319790790563079302015-06-16T10:41:36.201+03:002015-06-16T10:41:36.201+03:00" they could have achieved the same effect by..." they could have achieved the same effect by brewing 165hl of 1.091.7 wort and diluting it with 92hl of water, without mixing in any of the second runnings at all."<br /><br />They could, but they don't, because it would taste like shit.<br /><br />I don't quite see how I'm only partially correct.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-6590461749084503471.post-33821666497858152352015-05-28T10:33:13.560+03:002015-05-28T10:33:13.560+03:00@Ron, you are partially correct. The method descri...@Ron, you are partially correct. The method described above and in part two is not specifically the method that Fullers uses to make their beers. I describe a method of creating two separate 'gyles' for two separate beer styles, whereas Fullers mixes runnings to achieve what is essentially the same wort in different strengths. <br /><br /><br />However, you would note that Fullers does do what I mention in part two: They brew a higher gravity wort than they need for their "primary" beer, in order to achieve enough sugar content ("gravity points") to make multiple beers. In fact, if we take the ESB Export as an example, they could have achieved the same effect by brewing 165hl of 1.091.7 wort and diluting it with 92hl of water, without mixing in any of the second runnings at all.מבשלת שלושת החתוליםhttps://www.blogger.com/profile/03404971589216351730noreply@blogger.comtag:blogger.com,1999:blog-6590461749084503471.post-57474498411934543012015-05-22T13:14:05.825+03:002015-05-22T13:14:05.825+03:00That's not how Fuller's parti-gyle. And th...That's not how Fuller's parti-gyle. And they certainly don't parti-gyle Porter and London Pride.<br /><br />Proper parti-gyling is much more subtle and useful. Each of the beers in the part-gyle has some of each of the runnings, which are blended after the boil. It's a very efficient way of brewing and gives you total control over the OG.<br /><br />This is an example of how they do it:<br /><br />ESB Export<br />165 hl @ 1082.1<br />80 hl @ 1019.9<br />12 hl water <br />giving 257 hl @ 1058.8<br /><br />ESB<br />152 hl @ 1082.1<br />112 hl @ 1019.9<br />giving 264 hl @ 1055.8<br /><br />London Pride<br />183 hl @ 1082.1<br />320 hl @ 1019.9<br />21 hl water <br />giving 524 hl @ 1040.8<br /><br />The method of using each running to make a separate beer hasn't been used in British breweries for 200 years.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.com