BTW, I am not Richard Wagner ...great guy, but I am the "other" historic brewer from PA
My bad! I figured either Rich or Bethlehem's "John Goundie Brewer". Thanks for the wonderful information. Love the cat in the kettle, the period costume, and contribution to Bethlehem's brewing heritage.
1. Brewing with original recipes with modern malt, hops and yeast ..most successful final product.
2. Same modern ingredients, however a replication of old style equipment for process, second best.
3. Total recreations of field grown malt, hops and forensic fermentational yeast cultures on period equipment, outside of the scope and resources of most recreational brewers.
My goal is to understand the flavor impacts of the circa 1900 techniques and capture those with modern equipment and ingredients, modified if needed to emulate the flavors. So my question about copper is what flavors did it impart if any. Seems like little other then debate as a yeast nutrient. Your point about caramelization and flavor impact of copper kettle and coal/wood fired is something I need to consider. I think given steam used, caramelization would be little, and wood nor coal would not impact wort flavor, but the kilning process for hops and malt would have flavoring from those fuels. Thoughts?
I'm working on my period costume for the historical society ;-)
Happy New Year