thomas hardy

[Skotrat]

hmmm

Pope ceased brewing it in 2000??? Or something like that

O'Hanlons picked it up in 2002-2003

There is a major flavor difference between the original and the new in my opinion

[mysterio]

Interesting about the lager yeast, what about pitching rate and fermentation temps?

[Skotrat]

Looking through my notes I fermented at 58f

[oblivious]

From what i saw of O' Hanlons brewery site, they don't produce lagers, it would make sense for the to switch to and ale yeast then, but would Eldridge Pope have add access to a Bavarian Lager Yeast back it the 60's or 70's when it was first started?

[Skotrat]

Why Not?

I imagine that Pope could have easily looped it or gained access to the strain

[oblivious]

Why Not?

I imagine that Pope could have easily looped it or gained access to the strain

I suppose at that time there would have been breweries still in change over to more lager production and some may have experimented with the removal of the ale yeast, in flavor of the cleaner lager one?

[SiHoltye]

With talk of appraisal of yeast strains after 7 years, are people after a live's work!!! Thomas Hardy is an exceptional ale, and I for one who enjoys possibly 4 bottles a year, would sooner it continues to be bought and made than to create a mockney version thereof.

Bit of a rant there, but my 2 penneth in.

[Aleman]

With talk of appraisal of yeast strains after 7 years, are people after a live's work!!!

I spent three years trying to brew a good Czech Pilsner, and as for evaluating yeast strains after 7 years whuy not. If you make enough of a Huge beer like a THA clone, then fermenting it with three different yeasts, and bottling, trying bottles each year is a great way to see how different yeasts change in different ways.

FWIW The Norther Craftbrewers have an experiment underway where they are going to make a big beer, and then bring samples to a meet year on year to evaluate the changes.

Brewing IS a ilife's work as I've seen somewhere in someones signature "The more I know about beer, I realise the more I need to know"

[oblivious]

Brewing IS a ilife's work as I've seen somewhere in someones signature "The more I know about beer, I realise the more I need to know"

So true

[mashweasel]

Here is the version I put together with the help of the O'hanlons people, Roger Protz's notes and a poetic waxing from Michael Jackson. Its very very close:

THomas Hardys
OG 1.125
IBU 75

10gal
#28 MO
#3 55L

60 - 2oz Challenger 9%
60 - 4.5oz EKG 4.5%
10 - 2oz Styrian goldings
Dry - 1oz Northdown

Yeast: Thomas Hardy's yeast (WLP099 Superhigh Gravity)

Mash: 154 x 90min

Ive found that the yeast makes the biggest difference in fermentation. The dry hopping of northdown seem to give it a very spicey character. Bottle conditioning is a must.

I do have to say that I agree with the comment that I don't really drink enough of this to make it but also, I can make 10 gallons of this beer for the cost of 8 bottles. Its pretty sweet.

[BitterTed]

I am planning on doing a 3 gallon batch of this beer. I saw Skotrat said that Pope used Bavarian lager yeast, while looking through the Barleywine book from the AHA Classic series, the writers say that Pope used Bavarian lager yeast also. They also commented that they asked the brewers twice and both times the brewer said Bavarian lager yeast. I wonder why O'Hanlons would change the yeast when they started brewing this beer?

[Skotrat]

The O'Hanlons Thomas Hardy is not the same. Whether it is the same recipe there are major flavor differences between the POPE and O'Hanlons.

It has been rumored that the Assistant brewer from POPE is now brewing the Thomas hardy Recipe at North Coast under the STOCK ALE label.

That might be a further place to gather information.

[onlooker]

Hardy's has changed several times through the years. It was originally all pale ale malt and ale yeast , then changed towards the end of production at EP to a 50/50 split of pils malt and pale ale malt to reduce the colour!, and I have read a bavarian lager yeast (I stand to be corrected on that if what Ohanlons say is true) then once it went to Devon Ohanlons introduced crystal into the mix and reverted to a pale ale malt base and ale yeast.

Outstanding beer, this is an interesting site:

http://www.thomashardysale.org.uk/.

Prize Old would be a hard one to brew, so much came from its vatting. Fullers are not being particulary succesfull at recreating it. There are precious bottles left in my cellar.