Recent content by MollyHatchet

I just brewed this as listed, and love it!! Love a good Smithwick's type Irish ale. Mine looks very much like the picture above. Been brewing since 2004 and had been lookinf for just a recipie as this. If you are looking for nice Irish drinker, you just found it. Only difference was I adjusted...

My take is it fermented for 14 days (upper 60's), then was lagered for 30 days. Temp, I would say in the low to mid 30's would be my guess.

I use flaked barley for nice fluffy white head but it does add haze to your beer. I found out after three or four weeks in a lighter colored beer the haze will start to drop out.

I just bought a pound from Yakima valley and they are listed at 14.5%. I am betting your is 14.3% like Hopsimus said.

I thought 1968 would be a good choice. I have used it in other IPA's with great results. I am going to brew this fir the first time, and think I am going the same route. I never had Yellow Rose, so I don't have anything to compare it.

Looks good, I'll have to give it a try.

Try my mistake, I think you will be surprised how good it is.

Plus 1, couldn't agree more!! I have tried to use citra as a base hop and I had to talk myself into ignoring that flavor. If I do not have magnum I'll use centennial, galena, or nugget depending on what I am trying to achieve. As far as citra and mosaic, you will make a great beer

Here is my version, I used 8 lb of two row, 12 oz of biscuit and 12 oz of crystal 60. Mine came out at 5.5% I was trying lighten it up a little. I did this in August and it was a hit so I did I it again.

I did a barleywine last November, it is setting in a keg now. I am planning on putting it on tape for a Christmas party in December. I have not sampled it yet, just letting it set and mature, hoping it will be delicious at Christmas. If not I'll pull it of and let it set longer.

First, I would like to say, I am sorry for your loss of Buster. I think you are on track with a delicious Hefeweizen style to match your boy Buster. I lost my best friend, Bubb last October, as he was always my assistant brewer. I formulated and beer in his honor a year or two before he passed...

Just read through the entire thread, and plugged this into Beersmith, absolutely a must brew!! Just so happens I have a packet of Nottty that isn't doing anything. I did change over to Willamette, and EKG. Toying with the idea of a double batch, one in Notty, the other in 1968 which I love...

I always do a 14 day fermentation for ales, and transfer off of the yeast and put it in a mini fridge for three to seven days. I then boil a pint or so of water, add 2.40 oz of table (cane) sugar, cool, the pour it in the keg. Then rack the beer on top, pressurize your keg at 30 psi, and let it...

Ok, how about Mad Cop Bar & Brewery, a place to relax and have a home brew after a long day of bust'n bad guys. PS: I am in Pa Also one of my flagship beers is Bubb's Brown Ale. Bubb was my mascot and best friend who I lost last October. THANKS!!

Sweet, I loaded this in Beersmith and plan on giving it a shot, but have 8-10 brew in front of it. I'll definitely report back with my progress. I live about 30 minutes from Troegs, but it would still be ice to try and get in the ballpark with this. Local folklore says this yeast strain was...