NJstout

Recipes 

dont forget to brew a drystout within the next couple weeks to be read for st patricks day

LTownLiquorPig

Recipes 

Bubbling away as we speak, about 4 days in. Hope it finishes and carbs a little in time for the big day.

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Don't even break it out if you ain't gonna share.

Waynep005

Recipes 

Put a irish red in bottles last night.

wailingguitar

Recipes 

Ingredients for mine will be here Tuesday. Basically a Guinness draught clone with some crystal added in.

7# pale malt
1# C90
1# flaked barley
1# roast

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"Why did you.... what was the point of... how drunk were you when you decided this was a good idea?" - DMartin

Ibanous

Recipes 

I happen to brew an Irish red to try it, not having brewed one before. That was last week, only afterward did i realize my fortuitous timing.

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Primary: Snowbow Bitter (British Bitter), Edwort Apfelwien III
Secondary: Infamous IPA
Bottled: Green Horn Brown Ale I&II, Utterly Stout, EdWort Apfelwein x2, Anonymous IPA, Hasty Hefeweizen, Hot Red Head Irish Ale, Smug yet Illegitimate
Keg: Smug yet Illegitimate (failed Arrogant Bastard Clone), Green Horn Brown Ale II

funkapottomous

Recipes 

Didn't think about it. Maybe I'll dye my smash green.

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Little Wing Brewery
Making the apartment smell funny since 2010.
Bottled:
American Brown Porter
2-row Cascade Smash pale
American Brown Vanilla Porter
Southern Star Bombshell Blonde Clone
Primary:
Black-Raz Mead

gavball6

Recipes 

Just over 5 weeks, right? If I can brew one night this week, do you think this is enough time to be drinkable but St. Pats? I need to bottle condition (new brewer, no draft equipment yet )... So, about 2 weeks in primary and 3 in the bottles.

Whatdaya guys think?

PurdyGood

Recipes 

I brewed this same beer over the weekend. Bubbling away in my closet as we speak. The last couple times I made it, it turned out excellent. Even the swmbo likes it. Cheers!

Taypo

Recipes 

As long as its a fairly low gravity beer with some healthy yeast, you'll be pretty close. I'd age them a little warmer than 70 if I was you.

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Primary: Innkeeper
Secondary: Dawson's Kriek, Wee Heavy
Bottled: Spiced Holiday Ale,
Drinking: Moose Drool Clone, Irish Red, Oaked Whiskey Vanilla Porter, Milk Stout, NB Innkeeper Kit (West Yorkshire), NB Mild Ale (West Yorkshire), American Wheat
Planning: Irish Red, Patersbier,

Howie

Recipes 

For a low gravity beer like that, I'd think it was plenty of time. With kegging, I wouldn't hesitate to brew a low gravity English/Irish beer two weeks before consumption. Depending on the beer and yeast strain, I could even argue a week to ten days. Those low gravity British ales are meant to be turned around quickly and consumed young.

I saw a feature on some small Irish brewery on TV a few years ago, and they said they were "grain to glass" in 14 days. On another show, I saw that Boddington's goes from yeast pitch to cask in 3 days. Now, bear in mind that those are professional breweries.

I know most of the HBT forum favors a 3 week primary, but I'd personally say that's extremely excessive for a low gravity beer using most British yeast strains.

As for bottling, I've not done it in a LONG time. However, you don't want high carbonation with this style anyway, so you would add a reduced amount of sugar. I'd think three weeks would work fine.

-Brew a traditional gravity stout (in the low to mid 1.040s)
-Use a high floccing British strain
-Make a starter to ensure a healthy pitch or repitch from a previous batch
-Aerate well
-The bulk of fermentation should be done in 3-4 days.
-After terminal gravity is reached, allow a few extra days in primary for yeast to clean up and clear - perhaps raise the temp a few degrees to help
-Cold crash (if possible)
-Transfer and/or bottle