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Old 10-27-2012, 03:33 PM   #1
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Default Irish Red Ale - Success! (so far)

Brewed my second all grain last night, the Northern Brewer Irish Red Ale kit. According to Beersmith my measured efficiency was 73.2%, very pleased with this! Went just as planned, initial mash temp was 155, 2 degrees higher than planned but a little stirring with the lid of got it to 153 and at the end of the mash it was 152. Did a batch sparge and let it rest for 15 minutes after adding the sparge water and stirring. Filled my pot to 6 gallon mark, did the one hour boil, more gently this time, and the final volume was about 5.25 gallons. Used Immersion chiller to drop temp to 90, took about 25 mins, transferred to primary leaving just a little of the break behind. Stuck in my deep freeze ferm chamber and set air temp to 60, that was about 11 PM last night. Checked the wort temp at 9 this am and was at 68. Smacked a pack of 1272 and it expanded in about 1.5 hours, pitched.

Target OG was 1.046... nailed it!

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Old 10-27-2012, 05:39 PM   #2
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Actually realized I under pitched. I thought a smack pack alone was fine for a beer under 1.060 but after pitching I looked at yeast calc (got the order backwards) and based on the mfg date of oct 8 I pitched 83 billion but needed 170 so I ran to the LBHS and grabbed another pack of 1272 and pitched it, about 3 hours after the first pitch. Not taking any chances with this batch.

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On tap: Turbo DIPA, Naked American Wheat, Sightless Swine IPA, Petite Saison d'ete, Caramel Apple Cider
Bottled: Weizenbier, LaChouffe Clone, La Fin Du Monde Clone, Cottage House Oaked Saison with Chardonnay

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Old 10-27-2012, 08:26 PM   #3
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Im looking for a decent irish red; i know it was a kit, but maybe you can outline the recipe quickly?
Thx
-beermethatbeer

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Old 10-27-2012, 09:57 PM   #4
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Quote:
Originally Posted by bd2xu View Post
Actually realized I under pitched. I thought a smack pack alone was fine for a beer under 1.060 but after pitching I looked at yeast calc (got the order backwards) and based on the mfg date of oct 8 I pitched 83 billion but needed 170 so I ran to the LBHS and grabbed another pack of 1272 and pitched it, about 3 hours after the first pitch. Not taking any chances with this batch.
What's wrong with 83 vs 170? Yeast action is amount by time by temperature, be it wort or bread dough. In your case wouldn't it just take a bit longer to ferment with one pack? I always do dry yeast, so may be missing something?
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Old 10-27-2012, 10:13 PM   #5
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Quote:
Originally Posted by bredstein
What's wrong with 83 vs 170? Yeast action is amount by time by temperature, be it wort or bread dough. In your case wouldn't it just take a bit longer to ferment with one pack? I always do dry yeast, so may be missing something?
Everything I've read says under pitching can cause slow, stuck, and unfinished fermentation. It also can stress the yeast and cause off flavors. Beersmith and yeastcalc.com both say I needed to pitch about twice what I originally did so I thought that was too far off to take a chance. With liquid yeast it's almost always recommended to make a starter to increase the count. With dry yeast there are so many cells usually one pack is fine and starters aren't recommended with dry.
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On Deck:
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Secondary: Mojave Red, Munich Helles, Oktoberfest, Roggenbier
On tap: Turbo DIPA, Naked American Wheat, Sightless Swine IPA, Petite Saison d'ete, Caramel Apple Cider
Bottled: Weizenbier, LaChouffe Clone, La Fin Du Monde Clone, Cottage House Oaked Saison with Chardonnay

Text to SWMBO: "Honey I'm having one more pint with the guys, be home in 20 minutes. If I'm not home by then, read this message again."
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Old 10-27-2012, 10:17 PM   #6
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Quote:
Originally Posted by BeerMeThatBeer
Im looking for a decent irish red; i know it was a kit, but maybe you can outline the recipe quickly?
Thx
-beermethatbeer
It's northern brewers Irish red ale kit, all grain. Look it up on their web site, they post the instructions and ingredients. It's under the additional info tab I think on that kits page. I've never had it but they say its there number one selling kit and gets solidly good reviews.
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On Deck:
Primary: Tramp Stamp clone, Irish Stout
Secondary: Mojave Red, Munich Helles, Oktoberfest, Roggenbier
On tap: Turbo DIPA, Naked American Wheat, Sightless Swine IPA, Petite Saison d'ete, Caramel Apple Cider
Bottled: Weizenbier, LaChouffe Clone, La Fin Du Monde Clone, Cottage House Oaked Saison with Chardonnay

Text to SWMBO: "Honey I'm having one more pint with the guys, be home in 20 minutes. If I'm not home by then, read this message again."
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Old 10-27-2012, 10:27 PM   #7
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Quote:
Originally Posted by bd2xu

It's northern brewers Irish red ale kit, all grain. Look it up on their web site, they post the instructions and ingredients. It's under the additional info tab I think on that kits page. I've never had it but they say its there number one selling kit and gets solidly good reviews.
Here you go. http://www.northernbrewer.com/docume...G-IrishRed.pdf
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On tap: Turbo DIPA, Naked American Wheat, Sightless Swine IPA, Petite Saison d'ete, Caramel Apple Cider
Bottled: Weizenbier, LaChouffe Clone, La Fin Du Monde Clone, Cottage House Oaked Saison with Chardonnay

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Old 10-27-2012, 11:25 PM   #8
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Cool, thx. Was probably just being lazy. Hope your yeast works out. Let us know how it finishes up.

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Old 10-28-2012, 12:06 AM   #9
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Quote:
Originally Posted by bd2xu View Post
Everything I've read says under pitching can cause slow, stuck, and unfinished fermentation. It also can stress the yeast and cause off flavors. Beersmith and yeastcalc.com both say I needed to pitch about twice what I originally did so I thought that was too far off to take a chance. With liquid yeast it's almost always recommended to make a starter to increase the count. With dry yeast there are so many cells usually one pack is fine and starters aren't recommended with dry.
I would have to agree.

Still, I use dry yeast exclusively these days. I switched and left my problems of stuck fermentations behind!!
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Old 10-28-2012, 12:23 AM   #10
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Originally Posted by estricklin

I would have to agree.

Still, I use dry yeast exclusively these days. I switched and left my problems of stuck fermentations behind!!
I've been thinking of trying going back as well. I think once I zero in on a great house IPA I will brew a 10 gallon batch and try fermenting half liquid half dry.
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On Deck:
Primary: Tramp Stamp clone, Irish Stout
Secondary: Mojave Red, Munich Helles, Oktoberfest, Roggenbier
On tap: Turbo DIPA, Naked American Wheat, Sightless Swine IPA, Petite Saison d'ete, Caramel Apple Cider
Bottled: Weizenbier, LaChouffe Clone, La Fin Du Monde Clone, Cottage House Oaked Saison with Chardonnay

Text to SWMBO: "Honey I'm having one more pint with the guys, be home in 20 minutes. If I'm not home by then, read this message again."
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