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Old 10-26-2011, 05:02 PM   #21
bottlebomber
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Apr 2011
Ukiah, CA
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Quote:
Originally Posted by Dr1nkBeer
about to do my irish red... i havent used honey yet in any beer but wondering what honey you guys perfer.. how do you prepare it or "weight" it. This recipe says add at FO... is that cold? or is it warmed up?

probably a stupid question.
Not a stupid question at all. If you add the honey at flame out, you'll be adding it at the end of the boil. This will raise the honey to pasturization temps, but will also destroy a lot of honey flavor, and is not necessary if its good clean honey. Mead (good mead) is never pasturized, and there is no problem with not pasturizing in that case. I would add the honey to your sanitized fermenter, and rack on top of that, swirling the wort as you add it to incorporate the honey



 
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Old 10-26-2011, 05:05 PM   #22
Mysticmead
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Jan 2010
Kingston, GA
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Quote:
Originally Posted by Dr1nkBeer View Post
about to do my irish red... i havent used honey yet in any beer but wondering what honey you guys perfer.. how do you prepare it or "weight" it. This recipe says add at FO... is that cold? or is it warmed up?

probably a stupid question.
just cheap generic honey that you find in the supermarket. you won't really taste the honey as it's a small amount and there are a lot of other flavors going on. to make honey easier to pour I put the bottle of honey in a sink of hot water.. just before adding I spray the bottle with starsan



 
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Old 10-27-2011, 02:55 PM   #23
Dr1nkBeer
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Feb 2011
Nutley, NJ
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fantastic... advice. So heat it in the container as i would any LME... cool. Pour it into the Primary before racking my chilled wort...

Thanks. I have a technique to follow here...
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Old 12-09-2011, 04:58 AM   #24
Dr1nkBeer
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Feb 2011
Nutley, NJ
Posts: 348
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Just kegged it yesterday... great tasting beer.. malty/roasty a bit much on the honey flavor... i'm thinking this will melow out with some time. The color was "ruby" red but had a tint.. I think i can blame that on my lame attempt at a fly sparge that took all of 15 minutes to complete. (a bit fast).

I will however play with this a bit in my new manifold based mash tun...

Thanks i'll enjoy this one well into the playoffs!
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Old 12-09-2011, 01:12 PM   #25
Mysticmead
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Jan 2010
Kingston, GA
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glad you like it... that's the nice thing about this recipe, even if you screw it up, it turns out to be a tasty beer. a friend got a horrible crush from a brew store near him. it didn't turn out red, but it did turn out to be a heck of a pale ale.

 
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Old 12-12-2011, 01:49 AM   #26
MichaelsBrewing
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Dec 2010
Circleville, Ohio
Posts: 364
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Just Made this up today as a Christmas present for my FIL. He is a fan of reds so I thought this would be right up his alley. I subbed the caraaroma for C120 and used WLP051 Cali 5 from a slurry at the LHBS, lookin' quite dark. Boy does have a nice dark red hue!

Keep you all posted,

Cheers!
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Old 12-12-2011, 01:52 AM   #27
Mysticmead
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Jan 2010
Kingston, GA
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I'm sure the FIL will love it. Yes its a deep red.. add some light behind it and the red shines through

 
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Old 12-23-2011, 12:32 AM   #28
MichaelsBrewing
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Dec 2010
Circleville, Ohio
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Quote:
Originally Posted by bgruis View Post
This looks like a phenomenal recipe.....I just checked out your website...very cool.
This is a phenominal recipe

I fermented this baby at 66 F and for someone who likes the opposite (very dry and hoppy) this is a great brew. I made it for my FIL I only pray he likes it!

I think the addition of Melanoidin makes all the difference. (Note: I subbed out the caraaroma for C 120)

Cheers to the OP!
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Old 12-23-2011, 03:16 AM   #29
Mysticmead
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Jan 2010
Kingston, GA
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Quote:
Originally Posted by MichaelsBrewing View Post
This is a phenominal recipe

I fermented this baby at 66 F and for someone who likes the opposite (very dry and hoppy) this is a great brew. I made it for my FIL I only pray he likes it!

I think the addition of Melanoidin makes all the difference. (Note: I subbed out the caraaroma for C 120)

Cheers to the OP!
Glad ya like it!!

 
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Old 12-23-2011, 05:19 AM   #30
daveooph131
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Mar 2009
Dallas, TX
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Thinking about brewing this...

What would you think about using a bit of roasted malt, and maybe a different yeast?


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