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Old 12-19-2010, 10:51 PM   #201

J
Quote:
Originally Posted by Josephbrew View Post
This recipe sounds great.

I have some questions though

1- When you make the partial boil do you use half of the LME for the boil and half LME at knockout?

2- Will chloramine used by the water service be a problem?

3- Have someone here used Safale US-05 yeast for this beer?

Thanks if someone could help.
1.) Use all the LME for the 60min boil. This is standard for most beers unless you are making light beer and the light gold color is what you are after. Doing a 50/50 addition at 60 and say the last 10 is to reduce potential caramelization.

2.) If the water is clean and tastes good use it. I use wal-mart spring water. Gallon jugs with the sealed top. Never use the crap from the water purification machine. I have heard too many bad stories with people getting bad water from them. Ultra-pure water has an affinity to attract microscopic debris. This only when they are not maintained properly.

3) Go ahead use S-O5. This is an Irish Red, it tends to be an American-Irish Style.


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Old 12-19-2010, 11:39 PM   #202
dirtylarry
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Nov 2010
Hermitage, TN
Posts: 25

Just finished brewing this. SG was 1.051, gravity sample was delicious.



 
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Old 12-20-2010, 04:23 AM   #203
Josephbrew
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Aug 2009
Indiana
Posts: 27
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Quote:
Originally Posted by Schlenkerla View Post
J

1.) Use all the LME for the 60min boil. This is standard for most beers unless you are making light beer and the light gold color is what you are after. Doing a 50/50 addition at 60 and say the last 10 is to reduce potential caramelization.

2.) If the water is clean and tastes good use it. I use wal-mart spring water. Gallon jugs with the sealed top. Never use the crap from the water purification machine. I have heard too many bad stories with people getting bad water from them. Ultra-pure water has an affinity to attract microscopic debris. This only when they are not maintained properly.

3) Go ahead use S-O5. This is an Irish Red, it tends to be an American-Irish Style.
Thanks a lot you've been great at sharing your recipes and answering all kind of questions. BTW I'll do your English Pub Ale too; it sounds very refreshing.


 
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Old 12-20-2010, 04:13 PM   #204
pwndabear
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Mar 2010
buffalo, ny
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Quote:
Originally Posted by dirtylarry View Post
Just finished brewing this. SG was 1.051, gravity sample was delicious.
pics or it didnt happen
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Old 01-02-2011, 06:09 PM   #205
neovox
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Feb 2010
Michigan
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A friend and I made 10 gallons back at the end of October. It came out great. We both had friends and family drinking it though the holidays. Everyone who tired it really enjoyed it. Thanks for the recipe.

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Old 01-04-2011, 06:44 PM   #206
terrapinj
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Dec 2010
Santa Monica, CA
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gonna try this for my St Patricks day brew - headed to the LHBS on thursday to pick up the ingredients - thanks for sharing the recipe

 
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Old 01-04-2011, 08:36 PM   #207
sportscrazed2
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Sep 2010
Dyer,IN, Indiana
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should probably bottle soon but i'm lazy. will this benefit from additional time in fermenter?

 
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Old 01-04-2011, 11:02 PM   #208

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Originally Posted by sportscrazed2 View Post
should probably bottle soon but i'm lazy. will this benefit from additional time in fermenter?
How long has it been?

4-6 weeks is ok. I have done done 8 & 12 weeks. I find the yeast takes longer to fully carb your beer the longer you wait on this. This seems to be the case on the more of the flocculant yeasts.

If you stir it up a little during the siphoning it would help. By this I mean ever so slightly so you get some element of yeast into the bottle.
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Old 01-05-2011, 03:06 AM   #209
sportscrazed2
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Sep 2010
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according to my prior post i put it in the fermenter on the 16th.

 
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Old 01-05-2011, 05:40 AM   #210

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Originally Posted by sportscrazed2 View Post
according to my prior post i put it in the fermenter on the 16th.
You got time its not been a month yet.


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