Talk:Kentucky common beer

message: "It was usually made with barley and approximately 25 to 30 percent maize, with some artificial coloring, caramel, or roasted malt to give it a dark color. It had an original gravity of 1.040-1.050, an average bitterness of 27 IBUs, and was brewed with 2 percent lactobacillum in the yeast."
Two questions on the last part of this sentence, "was brewed with 2 percent lactobacillum in the yeast". A. The lactobacillum should be latctobacillus delbrueckii. B. Its doubtful that brewers (100 years ago) could control the amount of Lactobacillus delbrueckii, a bacteria, in the yeast. What they were probably controlling was the amount of soured malt (soured with L. delbrueckii). So I would suggest that this should read:
"It was usually made with barley and approximately 25 to 30 percent maize, with some artificial coloring, caramel, or roasted malt to give it a dark color. It had an original gravity of 1.040-1.050, an average bitterness of 27 IBUs, and was brewed with 2 percent soured malt. The soured malt was made in a sour mash with the help of lactobacillus delbrueckii."  —Preceding unsigned comment added by 158.184.201.4 (talk) 15:19, 27 October 2009 (UTC)
replies: text: The latest research on Kentucky Common Beer debunks the prevailing notion that the beer was sour. The author posits that the misinformation stemmed from 1906 3rd edition of Wahl & Henius. Extensive brewing logs from contemporaneous Louisville breweries indicate that acid rests, sour mashing, and extensive conditioning were not part of the brewing process for this beer (see the linked article for full details). The authors of the article also authored the style profile for the Kentucky Common style that is already included in the draft of the 2014 Beer Judge Certification Program guidelines. Quexxon (talk) 18:26, 9 January 2015 (UTC)
thread_title: Lactobacillus Delbrueckii

message: The characteristics section for this historical beer style is in need of a rewrite to bring it inline with the latest research and style profile included in the forthcoming 2014 Beer Judge Certification Program style guidelines. This historical research brings to light detailed information from the brewing logs of major Louisville Brewers which contrasts sharply in some respects with the information currently present in the "Characteristics" section. Maybe it would be best to distinguish between the historical profile of the beer and its modern interpretation. I don't feel confident enough in my knowledge of brewing to fully understand the research and make such a significant edit, but I will happily supply sources.
Latest research by Dienes and Harting
Style Profile (included in the draft of the forthcoming 2014 BJCP style guidelines)
Quexxon (talk) 18:53, 9 January 2015 (UTC)
thread_title:  Characteristics Rewrite 

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thread_title:  External links modified