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Old 05-02-2012, 12:26 PM   #21
philber's Avatar
Feb 2012
stamford, ct
Posts: 537
Liked 54 Times on 39 Posts

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.
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....
Soundview Brewhouse: 35 gal YTD
Next to Brew!: Sweet Stout, , Rye-nocerous Ale

Fermenting: Air
Kegged: Czeck Pils Lager, Bohemian Pilsner Ale

History: Irish Red, Brown Ale, Czech Plsner, Boddingtons, Saizon Dupont, American Amber, Hefe 2-Row, Cream Ale, SWMBO Slayer, BMC, Midwest Porter Kit, Irish Stout, Coal Porter, Miller Lite, Nut Brown Ale, IPA

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Old 10-24-2012, 06:16 PM   #22
wickman6's Avatar
Sep 2011
vernon hills, il
Posts: 643
Liked 61 Times on 48 Posts

Has anyone brewed the recipe I posted?

Curious on what you thought...

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Old 10-25-2012, 03:55 AM   #23
Nov 2011
, Ontario
Posts: 231
Liked 18 Times on 13 Posts

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
Dec 2013
Posts: 6
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