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Old 05-27-2011, 03:27 PM   #31
joeirvine
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Well, it's been three days and it's still fermenting like a beast. A bubble every 2 and half seconds. It started at 70 for the first day and now 59 for the past two days. I think it will be just find. Just going to have to rack to the bottling bucket rather than using the autosyphon.

Thanks for the help everyone.

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Old 10-05-2011, 02:23 PM   #32
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how did it turn out? any pics?

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Old 10-28-2011, 02:10 PM   #33
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What do you folks think of using WLP 002 as a yeast instead of the Notty?

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Old 03-28-2012, 07:40 PM   #34
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Hey Y'all,

I'm planning on brewing up this "Drunken Lullaby" tommorow and I have a couple of questions.

“DRUNKEN LULLABY” IRISH RED 2010 (ST. PADDY’S BREW – first made in ‘09)
Ingredients:
------------
Amount Item
6.00 lbs. Pale Liquid Malt Extract
0.50 lbs. Vienna Malt
0.25 lbs. Flaked Barley
0.10 lbs. Roasted Barley
0.75 lbs. Cara-Pils/Dextrine (Carafoam 1.5-2 L)
1.00 lbs. Cara/Crystal Malt 60L
1.00 lbs. Torrified Wheat – (for head retention)

1.00 oz Fuggles (boil 60 min.)
0.50 oz. Irish Moss (boil 15 min.)
1.00 oz East Kent Goldings (boil 5 min.)
1.00 lbs. Brown Sugar (boil 5 min.)

Safale US-04


First of all, I ordered my ingredients online, and even though i asked for everything to be milled, they sent my torrified wheat and flaked barley un-milled. Was this intentional by the supplier? Should i put them in the mash unmilled?

Second - Do you use light or dark brown sugar? Does it make much of a difference?

Wish me luck, as this will be my first partial-mash.



JDY

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Old 03-28-2012, 08:30 PM   #35
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Hey AG Brewers that have made this, is 2 Row still the choice for the base? I was thinking of using Maris Otter as the base. Thoughts?

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Old 03-28-2012, 09:11 PM   #36
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Quote:
Originally Posted by tweezer159 View Post
First of all, I ordered my ingredients online, and even though i asked for everything to be milled, they sent my torrified wheat and flaked barley un-milled. Was this intentional by the supplier? Should i put them in the mash unmilled?

Second - Do you use light or dark brown sugar? Does it make much of a difference?

Wish me luck, as this will be my first partial-mash.


JDY
If the wheat and barley are flaked, they don't need to be milled.

As for light or dark brown sugar, doesn't make a huge difference, except slightly in terms of color.

Good luck!
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Old 03-28-2012, 09:12 PM   #37
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Quote:
Originally Posted by Chris7687 View Post
Hey AG Brewers that have made this, is 2 Row still the choice for the base? I was thinking of using Maris Otter as the base. Thoughts?
Probably be more authentic to use Maris Otter. Let me know how that turns out if you do it.
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Old 03-29-2012, 02:09 PM   #38
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I just made a ESB with Maris Otter and it gave it a really nice ruby-copper color that I like. Still fermenting, so haven't tasted it but would think a old-time, traditional barley like Maris Otter would be a good base for this. Going to make next week, I'll let ya know how it turns out.

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Old 08-22-2012, 08:43 AM   #39
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Thanks for the Recipe, I have this in my primary now, should be hitting the secondary in a day or so. Sucks i won't get to try it out for about a month but i'm sure it will be worth the wait.

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Old 08-22-2012, 02:18 PM   #40
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Quote:
Originally Posted by Redcloak66 View Post
Thanks for the Recipe, I have this in my primary now, should be hitting the secondary in a day or so. Sucks i won't get to try it out for about a month but i'm sure it will be worth the wait.
Always is. I'm thinking about doing one next month - feeling the need haha. Hope yours turns out well!
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