Has anyone tried, or have any thoughts, on subbing dark amber maple syrup for the honey?
How long do you age this? In primary? Do you even need secondary?
Brewed a week ago and its now at 1.013 or so, gonna monitor it the next few days keeping it @ 64F.
I know the enemy is esters at higher temps, but at this point is there any harm in slowly raising the temp up over the next week or so to say 68-70F to finish off the ferment? Its what i'd usually do for any beer but i read to keep these beers cold when fermenting, i just dont want it to stall out.
I also brewed this a week ago. I used Mangrove Jacks M44 yeast because I didn't have access to liquid yeast. Took a reading today and it's on 1.016 so ramped the temp from 19 to 20 Celsius.
The hydrometer sample tasted a bit sour which hasn't happened before. Anyone else find this? I'm hoping another 2 weeks in primary cleans it up.
give it time... I've had beers that had a tartness to them young but a few weeks later were perfect
Checked my gravity today after 10 days and it's gone from 1.064 all the way down to 1.008! 7.3% ABV, this won't be a sipper.
The hydrometer sample tasted hot and alcoholic. Is this the same for everyone when the beer is young? I know I'll have to leave it mellow out but I'm just wondering is this normal for this recipe or down to my process.
I used Mangrove Jacks M44 yeast and fermented at 66F (19C) for 5 days and 68F (20C) until now.
I've never used that yeast but at 7.3% it'll be a little hot and it'll mellow out in time
I brewed this on January 23rd and bottled on February 17th as per the original recipe but with out the honey og 1.046 fg 1.008 for a abv of 5 came out dryer than I thought it would but it is the best batch I have ever made thank you for the great recipe mysticmead btw very red
I read through some pages but can't be sure. What do I buy to get the caraaroma?
http://www.beergrains.com/grains/
I just kegged this beer and I had the same exact OG and FG as you did. I think the reason my OG was higher was due to the fact that before flameout I forgot to add my wort chiller. So that added another 15 min. of boiling time to my wort. I also used a dry yeast (US-05). I am going to keg it and bottle the beer using my beer gun. I made this irish red as a tribute to my brother in law that passed away last October. The sample tasted good (not too hot) and I'm looking forward to enjoying a bottle of it.Checked my gravity today after 10 days and it's gone from 1.064 all the way down to 1.008! 7.3% ABV, this won't be a sipper.
The hydrometer sample tasted hot and alcoholic. Is this the same for everyone when the beer is young? I know I'll have to leave it mellow out but I'm just wondering is this normal for this recipe or down to my process.
I used Mangrove Jacks M44 yeast and fermented at 66F (19C) for 5 days and 68F (20C) until now.
I just kegged this beer and I had the same exact OG and FG as you did. I think the reason my OG was higher was due to the fact that before flameout I forgot to add my wort chiller. So that added another 15 min. of boiling time to my wort. I also used a dry yeast (US-05). I am going to keg it and bottle the beer using my beer gun. I made this irish red as a tribute to my brother in law that passed away last October. The sample tasted good (not too hot) and I'm looking forward to enjoying a bottle of it.
Snap, that's crazy! I've chalked the OG to underestimating my systems efficiency but I'll know next time.
I had my first taste yesterday, 2 weeks in the bottle. Came out with practically no head so I'm pretty disappointed at that. Carbonation seems fine though, just no head retention. The alcohol taste is still there too so I think I'm going to put these in a crate in my shed and let them age another 2 months minimum. I can see it being a good beer, but definitely not one to be drunk young.
I was disappointed with this after 3 weeks bottle conditioned and kept going over my notes to see what I did wrong. Although I mashed in low I still felt everything else was good. Move up 3 more weeks and I love this beer, time heals all. Thanks for the recipe this will stay in the rotation.
I'm so happy to hear this because I'm feeling the same right now. My terrible patience is a killer though, I just can't wait for this to taste like it should!
I was disappointed with this after 3 weeks bottle conditioned and kept going over my notes to see what I did wrong. Although I mashed in low I still felt everything else was good. Move up 3 more weeks and I love this beer, time heals all. Thanks for the recipe this will stay in the rotation.
Coming along nicely
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