Hmmm...sounds like a smooth,rich ale. The hop presence has to be gone by then though. Just bittering at that point.
Hmmm...sounds like a smooth,rich ale. The hop presence has to be gone by then though. Just bittering at that point.
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.
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?
It depends. Often a few weeks, but sometimes longer.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.
You'd really need to ask Kristen.Oh, well that's disappointing.
Loftus, writing in the 1850's, recommends 2 lbs per barrel of dry hops when the beer is racked into storage casks, i.e. at the start of secondary fermentation.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.
I lurk a lot. I only post when I think I can contribute soemthing.
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.
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