Hello all, Well, I've decided to make my next brew an authentic-as-I-can-make-it original IPA from the early-mid nineteenth century. Actually, I'm very excited by it. I hail myself from London and this was a big brewery in its day. Even my favourite football team may take the name of its ground from their old brewery name! Anyway, I digress. Beer. The recipe was found on this page: https://makezine.com/projects/make-40/brew-a-vintage-ipa/ Which it would seem takes it from this book: The Homebrewers Guide to Vintage Beer by Ronald Paddinson Anyway, it is simple SMaSH ale, but a beast in terms of IBUs, 177, can you believe? I am modifying it a bit since that will just be way too bitter for me and most others, I would imagine. So my version: https://www.brewersfriend.com/homebrew/recipe/view/619647/olde-london-ipa So, I have added dry hops as most IPAs seemed to have done this and reduced the recommended first hop addition. Apart from that it is close as I can get it brewing in a pot in the kitchen with plastic buckets. I don't have Brett or Barrels and can't risk exploding bottles. I will be patient though and aim to wait one year plus before drinking seriously. My question is will the year + of bottle conditioning mellow the IBUs (my version is still up there at 108 IBUs) to a more palatable level? I have seen the wonders of a few months of bottle conditioning and the original version of this was conditioned for a year in a vat before bottling and then presumably shipped for a few months. The Brett from the vats probably took the edge off some of those IBUs too, I imagine. What is the erstwhile brewing communities collective thoughts? Will be intrigued to hear and feedback/ comments.