|
|
Joined:
February 2005
Posts: 349
Location: Snellville, GA | Originally posted by schroeder:
American beer is served sub-zero so you can't taste it. Please don't warm it on my account. Mass-produced American beer has no taste, cold or warm. |
|
| |
|
Joined:
November 2003
Posts: 11039
Location: Earth·SolarSystem·LocalInterstellarCloud·Local Bub | Originally posted by schroeder:
American beer is served sub-zero so you can't taste it. Please don't warm it on my account. I got Belgian ale on ice just wait fer ya. |
|
| |
|
Joined:
July 2004
Posts: 338
Location: Omaha | Aren't the Country Artists 25" scale length?
24.5 is very short for nylon strings... |
|
| |
|
Joined:
November 2004
Posts: 286
Location: North Idaho | Leftovertion, you're right. I've got Gibson short scale on the brain today. They spec out at 25.25. The tension difference is only about 5.5%. Thanks for pointing out my mistake. |
|
| |
|
Joined:
November 2004
Posts: 4413
| I agree it ought to be the other way round but it's just never felt/sounded right on my CA. The hard tension never sound in tune once you get close to the twelfth fret and beyond it it takes forever to make it sound right. Maybe it's just my guitar or my inability to tune a guitar properly, but I also think the medium tensions sound better. Warmer and less twangy when you play single lines high up.
Fred? |
|
| |
|
Joined:
March 2005
Posts: 1421
Location: Orange County, California | On a short scale, Yup!! and low tension sets can have (several did on my 1763) intonation problems on long scale classicals. Even in the "money chords". it's like if you stretch them that far, they don't resonate right or something. I I agree that normal tensions tend to be warmer an fuller sounding on single notes. If they have high mass, they will have more sustain and get the top moving more.
A modern ale is commonly defined by the strain of yeast used and the fermenting temperature.
Strain of Yeast: An ale yeast is normally considered to be a top-fermenting yeast, though a number of British brewers, such as Fullers and Weltons, use ale yeast strains that settle at the bottom. Common features of ale yeasts regardless of top or bottom fermentation is that they ferment more quickly than lager yeasts, they convert less of the sugar into alcohol (giving a sweeter, fuller body) and they produce more esters (which give a fruity taste) and diacetyl (which gives a buttery taste).
Fermenting Temperature: Ale is typically fermented at higher temperatures than lager beer (15–23°C, 60–75°F). Ale yeasts at these temperatures produce significant amounts of esters and other secondary flavor and aroma products, and the result is a beer with slightly "fruity" compounds resembling but not limited to apple, pear, pineapple, banana, plum or prune.
When served "nearly frozen", all you can taste is cooked barley and hops. |
|
| |
|
Joined:
November 2004
Posts: 4413
| Fred you know everything about two of the three things I'm interested in. If you were a girl you'd have 'em all covered. |
|
| |
|
Joined:
February 2002
Posts: 5750
Location: Scotland | Originally posted by mtnbikerfred:
When served "nearly frozen", all you can taste is cooked barley and hops. That would be every beer served anywhere is the USA then.
It's getting difficult to find great ale in the UK, not because it's not brewed here, just that the corporate bean counters prefer to sell generic bland mass-produced shite. (Spot any comparisons with the music retail industry here?) There are micro breweries all over the states brewing British-style beers that can rival almost anything brewed over here. (Apart from Tim Taylor's Landlord, obviously.) But then you go and fuck it up completely by serving it so cold it makes your teeth fall out. |
|
| |
|
Joined:
December 2004
Posts: 1116
Location: Keller, TX | I've seen Fred. He's nowhere close. |
|
| |
|
Joined:
November 2004
Posts: 4413
| ttenn :D
Paul - You should move south to where the real beer is brewed. Within 30 miles of this house are the breweries of Fullers, Youngs, Shepherd Neame and Harveys. It really is beer heaven. And between them they own most of the pubs around here as well. And you can buy Timothy Taylor in Waitrose. |
|
| |
|
Joined:
February 2002
Posts: 5750
Location: Scotland | Shroed, I had a pub on Tower Bridge Road in London for several years and sold Fullers and Youngs. I used to organise brewery tours for the regulars. Drinking Youngs bitter from the tap room at Wandsworth is a unique experience. There are great regional brewers all over the UK. There's around a dozen smallish/micro breweries in my area, all of whom produce great beer. It's just unfortunate that it involves a hunt to find pubs which sell the stuff. Bottled beer from a supermarket doesn't count, sorry. By definition, anything pastuerised is no longer "real" beer. |
|
| |
|
Joined:
November 2004
Posts: 4413
| "Shroed, I had a pub on Tower Bridge Road in London for several years "
These guys have NO IDEA how hard this makes you. I had you down as a Geordie puff but I'm re-thinking. |
|
| |
|
Joined:
November 2004
Posts: 4413
| PS - I used to live just around the corner from the Ram Brewery and used to drink in the Tap Room all the time. I drove past there yesterday and it is looking very sad since they stopped brewing there. And the Brewery Tap now looks like the pub from hell. |
|
| |
|
Joined:
February 2002
Posts: 5750
Location: Scotland | Originally posted by schroeder:
These guys have NO IDEA how hard this makes you. Not really, it was right on the Bridge so compared to the depths of Bermondsey it was very civilised. So you're right I'm a big softie. I ran a pub in Streatham for a while. That place redefined my concept of "rough"
I didn't know they'd closed the Ram brewery. That's a great shame. They were one of the very last brewers who still employed coopers, there's probably only Samuel Smiths left who do. Do you know who owns or brews Youngs now?
At the tour remind me to tell you the story about my pub, a Jimmy Buffet CD and 700 Kilos of Columbian marching powder. It's a corker. |
|
| |
|
Joined:
November 2003
Posts: 11039
Location: Earth·SolarSystem·LocalInterstellarCloud·Local Bub |  |
|
| |
|
Joined:
November 2004
Posts: 4413
| And your point is?
Youngs still own Youngs. they just got a more modern brewery and the value of all that land right in the middle of Wandsworth proved just too tempting. I think they are just cashing in on the real estate.
After Wandsworth we moved to Tooting Bec about 300 yards from the Streatham border. One of us has been stalking the other for years.
700 kilos? You could afford to buy an Adamas in England at list price. |
|
| |
|
Joined:
February 2005
Posts: 11840
Location: closely held secret | Originally posted by schroeder:
After Wandsworth we moved to Tooting Bec about 300 yards from the Streatham border. Woody? They think we have funny names for our towns! |
|
| |
|
Joined:
December 2003
Posts: 13996
Location: Upper Left USA | Balderdash, and all that rot, eh!
When my ancesters where forced out at gunpoint they took all the good names with them! |
|
| |
|
Joined:
February 2005
Posts: 11840
Location: closely held secret | I don't know... Tooting Bec is at least as good as Pysht. |
|
| |
|
Joined:
December 2003
Posts: 13996
Location: Upper Left USA | Pysht!
Now there's a good trivia question!
Ran across that going out to Cape Alava/Lake Ozette to look at the historical graffiti/petroglyphs. |
|
| |
Country Artist
