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Old 05-20-2011, 01:14 PM   #21
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Seeing something called "Drunken Lullaby", I expected there to be chamomile in it.

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Old 05-20-2011, 05:52 PM   #22
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Seeing something called "Drunken Lullaby", I expected there to be chamomile in it.
Sorry, no chamomile. Just traditional Irish whup-a$$ in a glass.
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Old 05-24-2011, 01:54 PM   #23
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My ingredients for this is probably going to arrive today. I see you have nottingham for the yeast...... I kind of forgot to order yeast.... But I have plenty of Munton's Gold and I think the Coopers ale... Either of those work fine?

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Old 05-25-2011, 02:53 AM   #24
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My ingredients for this is probably going to arrive today. I see you have nottingham for the yeast...... I kind of forgot to order yeast.... But I have plenty of Munton's Gold and I think the Coopers ale... Either of those work fine?
Sure will. Just make sure you rouse the yeast a few times during fermentation. I'm fairly sure those strains are pretty flocculent.
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Old 05-25-2011, 01:38 PM   #25
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Yeah I went ahead and made it last night. One question I had though...... The 1lb of brown sugar at 5 minutes left in the boil..... It didn't quite disolve now I have a cake of brown sugar on the bottom of my fermenter, was that the idea or am I going to have to be reaaaaaaal carefully when racking to bottles to keep that out. Oh and the color is amazing, thanks for the recipe. I already have labels printed out reading "Irish Republican Ale" ..... My buddies got a kick out of that.

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Old 05-25-2011, 01:42 PM   #26
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You're going to want to be careful to keep that out of the bottles. When you added the sugar did you stir the wort at all? What was your OG when you pitched the yeast? The idea is to have the sugar dissolve into solution with the wort so the yeast have something to nibble on. I'm not exactly sure how that'll affect fermentation, but I would suspect your OG would be low because of that, and the attenuation might be off as well. I'll be interested to hear how it ends up turning out.

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Old 05-25-2011, 02:24 PM   #27
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Yeah I stirred well, even let it boil for closer to 7 minutes than 5. I don't remember the OG, it's written down at home. It was low I remember that. I had to let sit for a few hours with the air lock on before I pitched to let it cool, I did notice it looked like the sugar was resuspending before I pitched. I'm hoping worst case scenario it just doesnt have as high of alcohol. The 6.2 would be awesome but as long as it comes out tasting good I'll be happy. Hopefully my little slip up helps some others though. And I'll probably be brewing this again reguardless, so I'm going to add the sugar closer to 15 minutes left in the boil.

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Old 05-25-2011, 02:54 PM   #28
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What would your opinion be on letting it ferment for a few days as is..... Racking to secondary and boiling up half the amount (1/2lb) of brown sugar.... cooling it... adding to secondary and possibly repitching if it the yeast doesn't start to do it's thing? I'll probably post this out in beginners forums as well to get some more traffic to it.

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Old 05-25-2011, 03:26 PM   #29
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Well how low is "low" for the OG? And how much of the sugar would you say is not in solution? If I were you, I wouldn't mess with racking early and adding more sugar. I would let the yeast do their jobs, and let the sugar settle to the bottom. You'll end up with a lower ABV like you mentioned, but it gives you the opportunity to brew it again and compare the 2 results.

The brown sugar isn't contributing to flavor profile, it's main purpose in life is to up the fermentable sugars boosting the ABV. You'll still have beer at the end of this, and also a good learning experience.

One last option would be to send the full fermenter to me so I can see how much sugar didn't get dissolved and I'll drink, er, fix it.

My $0.02 is to let it ferment out, bottle it, drink it, brew it again. RDWHAHB.

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Old 05-25-2011, 10:56 PM   #30
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My $0.02 is to let it ferment out, bottle it, drink it, brew it again. RDWHAHB.
I concur. And next time, absolutely make sure the sugar dissolves into the wort. A sugar cake on the bottom of your fermenter can't be preferable.
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