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Old 01-27-2013, 01:20 AM   #11
gbx
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Feb 2011
Vancouver, British Columbia
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Quote:
Originally Posted by kingwood-kid View Post
I made the 1914 Courage. The only change I made to my water was to add about 1g of baking soda per drinkable gallon, an idea I got from http://www.themadfermentationist.com...ial-stout.html.
I was inspired by that post too and have put bottles away to open at xmas. I have bottles labeled and numbered and plans to still have a few bottles 20 years from now. I'm a little worried about the bret infected so I bottled them almost flat and used a couple plastic bottles for my coal mine canaries to detect if they are getting over carbed.

 
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Old 01-27-2013, 01:43 AM   #12
kingwood-kid
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Jul 2008
houston
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Plastic will bleed CO2 even if you don't open it. I think 2LT soda bottles are dated to last 6 months before they go flat, vs a year for the cans.
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Old 01-27-2013, 02:14 AM   #13
gbx
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Feb 2011
Vancouver, British Columbia
Posts: 759
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Quote:
Originally Posted by kingwood-kid View Post
Plastic will bleed CO2 even if you don't open it. I think 2LT soda bottles are dated to last 6 months before they go flat, vs a year for the cans.
I know from experience that they last longer than a year...20 years? probably not and I think its unlikely they will need to last that long anyways.

 
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Old 01-29-2013, 07:11 AM   #14
gbx
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Feb 2011
Vancouver, British Columbia
Posts: 759
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Quote:
Originally Posted by dzlater View Post
I have a lot of these on my "want to brew list".
I did 1952 Lee's best Mild. As gbx posted, "was alright but nothing great".
A lot of these recipes call for really thick mashes, long boil times, and monitoring the gravity, and cold crashing to stop fermentation.
How close do you stick to those procedures when doing thee recipes?
Another question, when they call for 1lb of invert sugar, do you use a pound of sugar to make the invert and then add whatever volume of syrup you end up with? Or do make the syrup and the add 1 lb of that?
I am brewing a modified version of the 1843 Whitbread Oat Mild on Monday.
Here is what I came up with, it is quite a bit different from the original.
I started drinking my 1943 Oat Mild yesterday (8 days after brewing). It is really nice and as per the description it tastes a lot bigger than it actually is. I used wy1968 @ 66-70F and did a sort of open ferment in a bucket with the lid only set on loosely. Its not as dark as I was expecting (I guess my number 3 invert wasn't dark enough) but other than that I'm really happy with it.

 
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Old 01-29-2013, 06:42 PM   #15
14thstreet
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Apr 2009
Milwaukee, WI
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This definitely needs some traction...good post!

So far I've brewed two IIRC:

http://barclayperkins.blogspot.com/2...whitbread.html
http://barclayperkins.blogspot.com/2...bread-xxx.html

The last I have a brewblog with notes here: http://brewblog.beerbarons.org/index...bmiller&id=158

The invert sugar was made more like candi sugar and may have been different from the real thing, even though in the end all I think it did was provide some color and thin it out.

I have plans to make a Mackeson stout and a BP milk stout if I can manage it.
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Bottled: Old Peculier, Dopplebock, Belgian ale with homemade candi syrup (2 varieties), Berliner weisse
Kegs: Bitter
On Deck: Hefeweizen

 
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Old 03-21-2013, 06:06 AM   #16
gbx
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Feb 2011
Vancouver, British Columbia
Posts: 759
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I was looking at http://barclayperkins.blogspot.ca/20...pope-1967.html as its sort of become a tradition to brew a huge beer on easter weekend.

Does anyone know how you brew with flour? Does it need any special rests or can I single infusion it? Is the only issue with flour is dough balls and lautering?

 
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Old 03-31-2013, 02:38 PM   #17
gbx
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Feb 2011
Vancouver, British Columbia
Posts: 759
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....and this will be awesome http://barclayperkins.blogspot.ca/20...been-busy.html

 
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Old 03-31-2013, 04:44 PM   #18
patto1ro
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Apr 2005
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Quote:
Originally Posted by gbx View Post
I was wondering about mentioning this, but decided not to tart it.

 
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Old 04-02-2013, 06:52 AM   #19
gbx
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Feb 2011
Vancouver, British Columbia
Posts: 759
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I tried to brew the Hardy Ale today: http://barclayperkins.blogspot.ca/20...pope-1967.html

Aside from Bairds Crystal 75, I wasn't able to get any actual british malt so I went with gambrinus ESB (canadian 2 row malted to "british specifications"), gambrinus pilsner for the lager malt and flaked wheat. I usually overshoot the OG when brewing these recipes but this one I was way under at 1.090 vs the desired 1.110. I'll have to order another bag of maris otter and rebrew again sometime in the future. I also boiled up the second runnings that came in at 1.028 once I padded them out with 9oz of stove top inverted turbinado sugar. Both using EKG at 90, Styrians at 30 and fermenting with 1318 London Ale 3. A beautiful day for an outdoor brew makes up for missing the gravity.
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Old 04-02-2013, 02:51 PM   #20
bierhaus15
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Aug 2008
, New York
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I was looking at this recipe the other day. Are you going to try to keep the FG high, or just let the yeast attenuate as far as it will go?

 
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