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Old 12-07-2012, 05:59 PM   #41
bobbrews
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Jan 2011
Sierra, Nevada
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A recommendation is fine. But telling people they will have a weak IPA, with low bitterness and aroma, by employing a 3-4 week fermentation/conditioning/dryhopping schedule is just plain false.
Stop speaking in absolutes and then maybe people won't call you out.

What you're referencing has more to do with time in the bottle. Like a 6 month old bottle of Pliny the Elder vs. one that was just bottled 2 weeks ago. No one is leaving their hoppy IPAs in their fermenters for several months so this flavor/aroma dropoff you speak of is not an issue.



 
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Old 12-07-2012, 06:57 PM   #42
zeg
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Jan 2012
West Lafayette, IN
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Quote:
Originally Posted by drawdy10 View Post
This is exactly why this forum frustrates me. Too many people that think they know it all, there is not one way to do it. Screw off if you think you have all the answers cuz you don't
Am I missing something? All I see are a couple of people disagreeing with you. Unless some posts were deleted, I don't understand this reaction.



 
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Old 12-07-2012, 06:58 PM   #43
drawdy10
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Apr 2011
brookings, sd
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Quote:
Originally Posted by bobbrews
A recommendation is fine. But telling people they will have a weak IPA, with low bitterness and aroma, by employing a 3-4 week fermentation/conditioning/dryhopping schedule is just plain false.
Stop speaking in absolutes and then maybe people won't call you out.

What you're referencing has more to do with time in the bottle. Like a 6 month old bottle of Pliny the Elder vs. one that was just bottled 2 weeks ago. No one is leaving their hoppy IPAs in their fermenters for several months so this flavor/aroma dropoff you speak of is not an issue.
Absolutes? I was said that you would be "hard pressed" to make something as good as your favorite commercial example if you do the longer process in my experiences.

There is no need to calling people out AT ALL. Apparently you take this too seriously.

 
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Old 12-07-2012, 07:18 PM   #44
bobbrews
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Jan 2011
Sierra, Nevada
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Whatever dude... All I did was disagree with you. Take the stubborn defensiveness elsewhere. Just try not to mislead anyone else with your naive remarks about the correct processes of brewing a great IPA.

 
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Old 12-07-2012, 07:25 PM   #45
MotorcycleMatt
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Jan 2012
Charleston, SC
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Quote:
Originally Posted by bobbrews View Post
A recommendation is fine. But telling people they will have a weak IPA, with low bitterness and aroma, by employing a 3-4 week fermentation/conditioning/dryhopping schedule is just plain false.
Stop speaking in absolutes and then maybe people won't call you out.

What you're referencing has more to do with time in the bottle. Like a 6 month old bottle of Pliny the Elder vs. one that was just bottled 2 weeks ago. No one is leaving their hoppy IPAs in their fermenters for several months so this flavor/aroma dropoff you speak of is not an issue.
I left an ipa in primary for 2 months and it did have noticbly less bitterness than what I was expecting. That was all my fault. Its still an awesome beer. I prefer my ipa's young. Everyone here needs to rdwhahb

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Old 12-07-2012, 07:26 PM   #46
Obliviousbrew
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Feb 2012
Benidorm, Alicante/Spain
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I was about to say letīs get back on topic and I realized that this thread itīs more than 3 years old... I donīt understand what is all this arguing about.

 
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Old 12-07-2012, 07:33 PM   #47
bobbrews
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Jan 2011
Sierra, Nevada
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Quote:
Originally Posted by MotorcycleMatt View Post
I left an ipa in primary for 2 months
That's a bit overkill.

 
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Old 12-07-2012, 07:34 PM   #48
zeg
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Jan 2012
West Lafayette, IN
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Quote:
Originally Posted by bobbrews View Post
That's a bit overkill.
Disagreed.




 
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Old 12-07-2012, 07:40 PM   #49
bobbrews
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Jan 2011
Sierra, Nevada
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Your prerogative ... just don't say it's the way to go or how everyone does it or should do it when it's obviously not.


 
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Old 12-07-2012, 07:43 PM   #50
zeg
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Jan 2012
West Lafayette, IN
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It's ok, I've never actually brewed (and probably never will brew) an IPA. I'm just trollin'.



 
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