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Old 01-10-2013, 07:04 PM   #41
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Hmmm...sounds like a smooth,rich ale. The hop presence has to be gone by then though. Just bittering at that point.
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Old 01-10-2013, 07:12 PM   #42
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Hmmm...sounds like a smooth,rich ale. The hop presence has to be gone by then though. Just bittering at that point.
And dry hops? Would those have been included in the year long secondary or added after secondary, immediately prior to shipping and serving?
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Old 01-10-2013, 08:30 PM   #43
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That part I don't remember off hand...
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Old 01-11-2013, 02:30 AM   #44
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Funnily enough, I just got an email from Kristen about the reason for delay in Let's Brew recipes. Blame his kids (they've wrecked two laptops) and his brewery. The good news is that there should be a new recipe soon.
Speaking of Let's Brew recipes, I've always wondered how far in advance does Kris actually brew these beers before the recipes are posted? I ask because some of these beers (obviously) take many months if not years of aging before they are really suitable for drinking. Is there anyway of knowing how old the beers are when he includes the tasting notes?

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For a recipe like this, really really hoppy, highly attenuated and refermented with brett, I didn't think it would be a horrible crime against beer history to use german pilsner malt as modern UK malt is going to be different from burton white malt too. Maybe I should cut it with some MO or GP?
Honestly, using pils in beer like this isn't the end of the world, given all that it has going on. However, I do think the MO or continental pale basemalt will probably be better tasting and closer to what they were originally using than pils alone.
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Old 01-11-2013, 08:23 AM   #45
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Speaking of Let's Brew recipes, I've always wondered how far in advance does Kris actually brew these beers before the recipes are posted? I ask because some of these beers (obviously) take many months if not years of aging before they are really suitable for drinking. Is there anyway of knowing how old the beers are when he includes the tasting notes?
It depends. Often a few weeks, but sometimes longer.
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Old 01-11-2013, 03:35 PM   #46
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It depends. Often a few weeks, but sometimes longer.
Oh, well that's disappointing.
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Old 01-11-2013, 05:50 PM   #47
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Oh, well that's disappointing.
You'd really need to ask Kristen.
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Old 01-11-2013, 08:14 PM   #48
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Ron, do you know when dry hops would have been added to an early 1800s IPA? Would fresh hops added before the year long secondary or did they add them in the cask before shipping and serving? The book wasn't clear on that.

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Old 01-11-2013, 08:49 PM   #49
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By this time they knew that hops kept beer "fresh", so I would imagine that they were dry hopped in the secondary and dry hopped again when prepared for shipping (considering it took a really long time to travel to India with having to go around Africa).

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Old 01-11-2013, 09:07 PM   #50
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i like this - might have to steal an idea or two from this thread... quick, to beer smith!

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