But the hop schedule is for a 2 gal boil, right? I know that's what the recipe says, I just want to make sure. I'm excited about this beer and want to make sure I've got it right. Thanks.
brewing this tomorrow should i use windsor or notty yeast? recommendations?
I'm thinking of brewing this with a few minor alterations.
I was going to use DME instead of LME, because I have some on hand, and also to try to up the OG just a pinch. Because the DME is lighter in color I was wondering if it would be ok to increase the Special Roast to .35 or .40 lbs to compensate- This keeps the color close according to BeerSmith, at around 10.4.
I'm using 5lbs even of Briess Extra Light DME - this brings the OG up just a tad to 1.049 - Do you think this would turn out pretty close to the original recipe or can someone give me a better suggestion?
I have Safale-S04 on hand as well - would it be ok to use or should I stick with the Wyeast or Nottingham?
Thanks in advance for dealing with my noobidness. =]
couple ounces of roasted barley is supposed to help with red color
Yeah, per the original recipe. Special Roast
special roast helps with the red hue as well?
good to know, my lhbs didn't have it so I had to sub when i brewed this but have since used 1-2oz roasted barley in a few other recipes for color
Well Due to some unforseen circumstances, I am just racking this to secondary tonight. (10 days instead of 7) I figure is shouldn't hurt anything. I am still planning 2 weeks in secondary, then another 3 in bottles.
Cheers!
Tim
Damn, I think I screwed mine up a bit. I think I measured wrong and used too much chocolate malt .3 or .4 lb versus .13. Beer is looking more brown than red. Oh well, I guess it will be an Irish Brown instead of an Irish red.
Just brewed this a week ago and transferred to secondary last night. LOOK, SMELLS AND TASTES AWESOME! (and that was flat and warm!) :rockin:
Can't wait to keg it!
.
Any suggestions on what to force carb this at?
A big....
NO!
No, it wont suffer......or no, don't do it? Lol
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