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Old 01-11-2013, 11:06 PM   #51
Heavyweight homebrewing author & air gun shooter
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Feb 2011
Sheffield, Ohio
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Old 01-12-2013, 07:56 AM   #52
Apr 2005
Posts: 252
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Originally Posted by gbx View Post
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.
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.

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Old 01-25-2013, 09:20 AM   #53
Feb 2011
Vancouver, British Columbia
Posts: 776
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Originally Posted by patto1ro View Post
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.
Now that Let's Brew is back, if anyone is interested I started a Let's Brew thread here http://www.homebrewtalk.com/f12/subp...thread-384441/ ...I guess I should have called suabp ...oops

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Old 01-25-2013, 09:10 PM   #54
Sep 2011
Beacon, New York
Posts: 228
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Brewed my 1800's India Pale Aged Ale a few weeks ago, you can read my long break-down of what I'm doing and hoping to find out on my blog here: bear-flavored.com/2013/01/brew-day-and-recipe-1800s-ipa-india.html

Basically, I am planning to age the majority of the batch in secondary with Brett C, and bottle a small portion of it fresh. Then I'll save a few bottles of the fresh portion to drink in a year and a half or so after the Brett portion is bottled. I suspect the long aging process is crucial to determine what the beer actually tasted like back then, probably more so than pils malt vs Maris Otter vs. pale ale malt.

I'm also wondering if the presence of Brett is what made historic IPA taste good at all. I mean, no one ages IPA at all anymore, and for a reason: it tastes terrible aged. Even IPA that's only a few months old can be pretty bad. So the aging process of the IPA seems like a contradiction to me, but I think Brett's ability to rearrange hop compounds could play a key role. Hopefully tasting the Brett portion next to the "plain" portion will be enlightening.

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Old 02-07-2013, 10:30 PM   #55
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Nov 2008
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Brewed my 1800 IPA today. This recipe, along with a bunch more, are available in my e-book which you can get for donating $25 to my nanobrewery Kickstarter project. There are also some other cool rewards. Check it out: http://www.kickstarter.com/projects/...se-nanobrewery
Peep my nanobrewery: http://crookedrunbrewing.com

Crooked Run Brewing: Seek Truth, Cherish Nature

Makers of Red Kolsch, Storm, and Shadow of Truth

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Old 02-10-2013, 05:25 PM   #56
Apr 2011
Kittery, Maine
Posts: 2

i brewed the NB townhall1800 AG a couple years back. hated the first case i drank in the first year after bottling, then, on a lark, i opened a bottle about 13 months after bottling: stunning! the very aggressive hop bittness had mellowed considerably, the beer was perfectly balanced. i am planning to brew it again and INTEND to store it a year or more before opening. have faith in this beer, wouldn't want to touch the recipe, maybe just swap out yeasts to try different things.

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