So I tried SA Irish Red yesterday and have decided it's a darn fine brew! It has a fantastic irish character from the yeast. Anyone know which yeast they use for this and any input on ferm temps? My obvious guess is the Irish Ale yeast from Wyeast/WhiteLabs, but this is wonderfully strong for such a small bier.
Also thoughts on recipe. I've brewed an IRA before, it came out fairly close to Smithwicks. To me this is a quite different bier, certainly not as roasty, more caramel, & I just love the yeast character & mouthfeel.
Schlante & thanks,
"Perhaps wisdom for me is understanding how truely small I am, and that there is no smug self centered moment of clarity when there is so much more to learn" Anthony Bourdain