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bottle-o-jeff · 04-18-2009, 02:00 PM

Quote:

Originally Posted by BierMuncher

I'd guess that a 47 OG and a 40 IBU would be pretty damn good in 4-5 weeks.

If you keg...that is.

2 weeks primary.
1 week secondary on gelatin.
Keg and chill for 2 weeks on the gas.

Should pour clear and smooth.

Thanks for the response. This crowd is a group of huge Smithwicks fans, so I'm sure a good Irish Red would go over well.

I'll post with results in a couple of months.

**Schlenkerla** · 04-18-2009, 02:43 PM

Quote:

Originally Posted by bottle-o-jeff

How does this one taste when young? I'm brewing a couple of batches for a party, and it looks like I'll only have 4-5 weeks from grain to glass. This one is definitely in my queue though, just maybe not for the party.

I drank this beer at 4 & 6 weeks. Primary to 2ndary, then bottling and after carbing. It was good every step along the way.

I think the key here and in most beers is to let them stay on the primary for 3 weeks maybe 4 then bottle/keg or 2ndary. I think the green beer flavor dissipates faster since you still have a good supply of yeast to eat up the sugars.

This is not my idea, I read Jamil Zainashef's book and this is what he recommends. It works for me.

To answer your question, Yes. It should be good at that time. Kegging will make it a bit faster. Force carbing and what not.

**masonsjax** · 10-16-2009, 06:51 PM

I bought the ingredients to do this one this week. I'm gonna give it a go with Safale S-04 yeast though cause that's what I've got on hand.

**Schlenkerla** · 10-17-2009, 03:49 PM

Quote:

Originally Posted by masonsjax

I bought the ingredients to do this one this week. I'm gonna give it a go with Safale S-04 yeast though cause that's what I've got on hand.

Which hop schedule are you going with there? The "Hoppy 38" or the "Session 21"?

**masonsjax** · 10-17-2009, 10:54 PM

Actually, I'm doing my own hop schedule. .5 oz German Northern Brewer at 60, and .5 oz Willamette at 30 to arrive at about 22 IBU. I plan to bring this beer to a party at my Sister's place where there will likely be a lot of BMC fans, so I wanted to go easy on the bitter and very little aroma to keep it as user friendly as possible. If it was for me, I would have taken the high road.

[update] I just kegged this today to free up a carboy. The hydrometer sample tasted very good. Nice and malty with just enough bitter to balance. Should be a crowd pleaser, very quaffable. It looks less red than I expected though, more brown with hints of red. *shrug* Thanks for the recipe.

nowise · 01-28-2010, 02:09 AM

I brewed this 9 weeks ago and it has become so delicious; I brewed the "hoppy" version to the letter. I don't consider it hoppy (Hopslam is basically a session ale to me :P) but the malt flavor is awesome.

**masonsjax** · 01-28-2010, 03:30 AM

My version of this needed some hop aroma, since it basically had none, but I guess I did something right, since it was gone in less than 2 days with only 3 guys drinking on it. It was very quaffable. I'll make it again.

jamesnsw · 02-07-2010, 04:41 AM

In primary! It looks great.

**Schlenkerla** · 06-20-2010, 01:21 AM

Quote:

Originally Posted by jamesnsw

In primary! It looks great.

How's she tasting now?

jamesnsw · 06-20-2010, 03:34 AM

Quote:

Originally Posted by Schlenkerla

How's she tasting now?

Not my finest beer. Didn't stir the sugar into the bottling bucket, so half were flat, and the other half were gushers. So none were exactly right, sadly.

The ones that were right, people liked a lot. Mine seemed very bready, probably from the biscuit. Can't say much except that I had done it right, I'm sure it would have an amazing beer!