saxowam
Well-Known Member
- Joined
- Dec 5, 2012
- Messages
- 65
- Reaction score
- 1
Done this recipe now numerous times and have come up with small tweaks that might interest some people.
We use the Wyeast Irish Ale yeast, which a few others have mentioned as well, and also we have started replacing some of the marris otter with Irish Stout Malt (ending at about 3.5 lbs stout malt and 3.5 lbs marris otter for 5 gallons). Definitely scale back the grain bill if you do this as the Stout malt shoots the brewhouse efficiency way up. The stout malt definitely provides a little bit different flavor that everyone seems to love.
Just some ideas for anyone looking to change it up.
Also does anyone have ideas of how to sour easier in the KC area (Houston it would sour in 2 days)? We have made this 3 times since moving here and tried souring for a week or more just by putting a strainer on top with no success? Has adding in grain helped people with this?
We use the Wyeast Irish Ale yeast, which a few others have mentioned as well, and also we have started replacing some of the marris otter with Irish Stout Malt (ending at about 3.5 lbs stout malt and 3.5 lbs marris otter for 5 gallons). Definitely scale back the grain bill if you do this as the Stout malt shoots the brewhouse efficiency way up. The stout malt definitely provides a little bit different flavor that everyone seems to love.
Just some ideas for anyone looking to change it up.
Also does anyone have ideas of how to sour easier in the KC area (Houston it would sour in 2 days)? We have made this 3 times since moving here and tried souring for a week or more just by putting a strainer on top with no success? Has adding in grain helped people with this?