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Old 05-02-2012, 12:26 PM   #21
philber
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Feb 2012
stamford, ct
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Quote:
Originally Posted by rico567 View Post
I've got a batch of Saccharomyces' Irish Red in the fermenter now. Patterned on Smithwick's, but not the same. Better.

http://www.homebrewtalk.com/f65/iris...t-comp-141086/
I have been watching that thread for some time now, looks like you have a winner. An Irish Red was in my plans for the summer. I may need to bump your recipe up in priority...I need more secondary fermenters....
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Old 10-24-2012, 06:16 PM   #22
wickman6
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Sep 2011
vernon hills, il
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Has anyone brewed the recipe I posted?

Curious on what you thought...

 
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Old 10-25-2012, 03:55 AM   #23
Rubes
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Nov 2011
, Ontario
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I have not, but I plan to whenever I make a Smithwick's again. I've been avoiding making anything that has roasted barley in it, as it dropped the pH too much with my tap water and every beer that used it had a strange taste and fizzy head. Now that I've fixed my water situation all is right with the world, and it might be time to give that recipe a whirl.

 
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Old 12-28-2013, 10:08 PM   #24
tmmoore52
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Dec 2013
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