Duffman870727
Well-Known Member
I used WLP004 the two times I brewed this. It turns out good, I don't know how to compare it to the other yeast but I think you won't be disappointed.
Any thoughts on oak? I've thought of doing this recipe next time with some oak chips for about 2 weeks in secondary. I've made this beer 3 or 4 times now but haven't used oak ever.
I am going to brew this ale in a 10 gallon batch. I was just going to double all the ingredients on the the 5 gallon recipe. Is this the right way to do it, its my first time brewing more than 5 gallons? I would be using 2 lbs of honey is this too much? Thanks guys
So I brewed this a few days ago. It smells great so far. I cant wait to try the first hydro sample. My only concern is that the clor is rather "brown" and not red. This of course is in the fermenter. Not sure if its from all the yeast or waht, but it doesnt have any red color at all. Ill see once I get a hydro sample but wasnt sure if this was normal.
Hey I'm having trouble finding white labs yeast in time for brew day. Would you know of a good wyeast replacement and if it will affect the taste that much. Thanks a lot.
The 5 gallon batch a success and delicious. 10 gallon in the carboys now. Just doubled the recipe as per beersmith. The foam blew off my bubbler lol caught it in time I think. Well know in 3 more weeks. Wish us luck
Just pulled a hydro sample from my attempt at this. With regards to my horrible crush on the specialty grains, I am pretty happy with it. Its not a red as i wanted it, but its probably due to the crush as well. The malty flavor is delicious, and its sitting at 1.012 right now. Tastes great, but I would have like a little more red color in it. This will be a great kegged summer beer for sure! I might bottle it and take it camping as a perfect campfire swill to get ll my buddies drink with. Its only at 5.8% right now, so it should be a sessionable tasty, malty beer. Thanks for the great recipe!
If you were going to dry hop for a little more aromatic hop flavor what would you use? I'm still new to brewing but I love dry hopping (I'm a hop head). Although I haven't done it enough to know all the different charcters you get from the different hope varieties. I'm thinking 2-3 oz of willamette? Or would that be too much? Use a different hop variety?
Thank you in advance I'm very excited about trying the recipe
If you were going to dry hop for a little more aromatic hop flavor what would you use? I'm still new to brewing but I love dry hopping (I'm a hop head). Although I haven't done it enough to know all the different charcters you get from the different hope varieties. I'm thinking 2-3 oz of willamette? Or would that be too much? Use a different hop variety?
Thank you in advance I'm very excited about trying the recipe
Hortega said:Is there a way this can be made with extracts? I am new a brewing
Just brewed this yesterday. I used WLP060 and made an appropriate starter.
The red looked awesome in the boil. Currently fermenting it under pressure at 2 PSI and will ramp up to 7 in about 4 days.
Got it in the fermenter about 7pm last night and this morning it was already going.
I have made 3 batches of this. Almost a house staple as SWMBO loves it.
SO UPSET. My new work schedule is hectic at the least. I've been planning a 10 gal batch of this for this weekend for a long time. I finally made it to the LHBS 10 minutes before they closed to find out they were out of Melanoidan.
I had to substitute it some CaraMunich. I hope its still as good.
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