Originally Posted by david_42
16 oz Irish Cream Syrup 15 mins
I'd hold off on this until the clearing or bottling stage, so you can tune the amount. When you add it would depend on how much sugar it contains.
I (the better, wiser half, of dead yeti brewing) suggested this to him. I also suggested that if we do it during secondary we can see how it effects the beer better so that it might be possible to prime with it for bottling depending on the results... Basically what he was going for was a mild hop and medium sweetness light colored beer that we could dye for St. Patty's day, i think it came to around 7.5% ABV on promash too...
Also, a little clarification there's two of us... I'm the one that posts more often, just refer to me as 'Big Foot'... You can call him whatever you want.