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That's the pub price. I remember buying Mild for 14p a pint in 1974. Back then bottled beer in a shop was more expensive than draught beer in a pub.

The beer price is far too high. In 1974, the average price of Bitter was 15p and Lager 19p.

That's definitely true and is why Truman mashed their roasted grains separately.

Yeah, I did that one. It's XXK, really, not XX, which was their stronger Mild.

Of it's a 17th century it won't have carapils in it. If it's a traditional Pale Ale recipe, I'd say pale malt, flaked maize and No. 1 invert. If you really want to match the original, harvesting yeast from one of their cask beers is probably a good idea.

Then there's another way of serving Stout in Ireland, where it was very carbonated beer that they poured from jug to glass to glass until they could pour a full pint without too much foam. There's a video of this from the late 1950s. Which I can't find just now.

That was vat house No. 2. Which is the one on the right in this old map: Vat house No.1 also still exists, complete with crumbling vats.

This is one of the vats they used to age Foreign Extra Stout in: They're sadly in much worse condition than it appears in the photo. It's a shame they can't find a use for them.

BTW, I've just published a book about London Stout: Stout!

I think they were still ageing some beer post-war. Guinness didn't grow that much after WW II. Sales were 2,968,917 barrels in 1945 and 3,474,594 barrels in 1960. High and low cask goes back further than WW II.

This post quotes Frank Faulkner writing in 1888 about the composition of Dublin beers. Which were a blend of young beer, old beer and "heading" a sort of Krausen. Rather than the low cask being all aged beer, it sounds more like it would just have less, or no, "heading". Dublin Porter This...

After I signed my name in blood, they let me go. Sworn to secrecy "forever and a day". Before I ran off, they did let me see records that showed they had been using roast barley already in 1894. Which is a good bit earlier than I had thought. Here's the proof: I hope this isn't breaking my...

Pretty interesting. Though I only got to look at a limited range of documents.

Guinness Porter was 3,7% ABV in its last iteration.

No. Guinness are very secretive. When I was in their archive I was politely told that some questions they would not answer. Pretty sure that this was one of the taboo topics.

It's easy enough to get hold of their yeast. You just need to buy a pint in a pub and decant it into a bottle. Add a little sugar and wait a few days. Then you should have a layer of yeast at the bottom to make a starter from. Used to be the only way to get decent yeast.

Who could forget this classic solo?

Apples and Oranges - Pink Floyd My Old School - Steely Dan (Skunk Baxter) Come on - Jimi Hendrix Suzie Q - Credence Clearwater Revival Cinnamon Girl - Neil Young

The No. 3 was in blocks, wrapped in blue plastic. I don't have a [particularly good photo of it: