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<blockquote data-quote="Northern_Brewer" data-source="post: 1096578" data-attributes="member: 24211">CAMRA publications seem to suggest that by the 1970s it was an outlier, but far from unique. My immediate thought was Stones, which <a href="http://barclayperkins.blogspot.com/2011/11/william-stones-beers-1928-1993.html" target="_blank">Ron reports</a> attenuating their pale ales at 82% from the 1960s to 1990s for an FG of 1.007, which is certainly getting into diastatic territory.If you assume that these kinds of recorded attenuations imply a diastatic yeast, that in turn implies a Beer2 &quot;saison&quot;-type yeast, which in turn means it probably has a high oxygen demand. My interpretation is that the fishtails on Yorkshire Squares are a technological response to the oxygen demands of such yeast, so I would be looking at northern breweries in general, and ones known to use squares in particular.For instance, Black Sheep specifically mention the &quot;<a href="https://www.blacksheepbrewery.com/shop/black-sheep-ale/" target="_blank">dry finish</a>&quot; of their Ale, but I've not seen a reliable FG - might be worth buying a bottle and measuring a degassed sample?Certainly in the 19th century, breweries were very keen that their export beers were well attenuated, to prevent cask-bombs from contaminants eating any residual sugar en route to India etc. So Burton has a reputation for high attenuation, although that may be a result of being left in the yard for months with Brett munching away, rather than Sacc.</blockquote>

[QUOTE="Northern_Brewer, post: 1096578, member: 24211"] CAMRA publications seem to suggest that by the 1970s it was an outlier, but far from unique. My immediate thought was Stones, which [URL='http://barclayperkins.blogspot.com/2011/11/william-stones-beers-1928-1993.html']Ron reports[/URL] attenuating their pale ales at 82% from the 1960s to 1990s for an FG of 1.007, which is certainly getting into diastatic territory. If you assume that these kinds of recorded attenuations imply a diastatic yeast, that in turn implies a Beer2 "saison"-type yeast, which in turn means it probably has a high oxygen demand. My interpretation is that the fishtails on Yorkshire Squares are a technological response to the oxygen demands of such yeast, so I would be looking at northern breweries in general, and ones known to use squares in particular. For instance, Black Sheep specifically mention the "[URL='https://www.blacksheepbrewery.com/shop/black-sheep-ale/']dry finish[/URL]" of their Ale, but I've not seen a reliable FG - might be worth buying a bottle and measuring a degassed sample? Certainly in the 19th century, breweries were very keen that their export beers were well attenuated, to prevent cask-bombs from contaminants eating any residual sugar en route to India etc. So Burton has a reputation for high attenuation, although that may be a result of being left in the yard for months with Brett munching away, rather than Sacc. [/QUOTE]

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