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+1 for cold brew advice. I used a french press, very coarsely ground beans and ice water. Works pretty well. This is pretty similar to the process that Schlafly uses for their coffee stout.

That's why I keep homebrewing. :rockin:

This is sage advice.

It sounds like you're familiar with partial mashes. Are you concerned about the volume of grain that needs to be mashed? You've got less than 3 pounds of grain. Honestly, you could do that pretty easily on your stovetop with just a paint strainer bag...

I think your FG is most likely a result of the mash. A 90 minute mash at 165 degrees is going to result in quite a malty brew. At any rate, I applaud your ambition! That beer is waaaaay more complex than the first beer I brewed.

+1 for Ray Daniels book I think the title is actually Designing Great Beers.

Based on the original post, it sounds like the beer has only been in primary for a few days. I wouldn't even worry about checking the gravity for at least another 2 weeks anyway. If it was actively bubbling at one point, you can be pretty confident that, if nothing else, your beer was at one...

If you like Hallertau, maybe try Liberty or Crystal. I've used them both in a Kolsch recipe, and they're both very nice. Clean bittering, not real aggressive.

I'd probably brew some ESB. :D Congrats on the killer score!

Agreed. Both have a nice citrusy floral aroma, great for dryhopping an APA. You really can't go wrong with either.

Very encouraging. I dig the Falstaff glass!

I'm the same way about Hamm's. I stole my first from my grandfather's beer fridge when I was probably 14. So when I saw Quik Trip selling suitcases for $9, I'm not too proud to admit that I bought two of them. :cheers:

This beer was featured in a George Lopez bit last night which emphasized the fact that people were complaining about it -- (please don't flame me for watching George Lopez). I think I'm going to have to try it, purely out of morbid curiosity.

Agreed...T-58 probably isn't ideal for a tripel. My suggestion was based on his stated preference for a dry yeast.

Wheat can be used as a base, certainly. But it's still got to be mashed. With regards to Special B, Beersmith has it listed as a "must mash" grain. If it doesn't need to be mashed, I've been misinformed for a while.

Looks like a mini-mash to me. The flaked barley, flaked oats, Special B and wheat malt are all grains that generally require a mash. Considering you've got 1.5 pounds of mash grains, I probably would have used more than 3/4 lb of 6-row. Although, 6-row has more diastatic mojo than other base...

I'm not sure I would be overly concerned with an Irish red being "too malty". I think the roasted barley he's using will help with the slightly dry finish. Overall, Irish and Scottish ales are pretty malt focused.

Looks like a solid recipe for a nice Irish red.

http://www.northernbrewer.com/brewing/brewing-ingredients/yeast/safbrew-t-58.html I used that for a Saison I brewed last summer, and it turned out very nice. The description matched what I got -- slightly spicy, estery. Worked great for the Saison, YMMV.

After the bulk of the fermentation is over, the yeast will go back and clean up some of the other stuff like diacetyl and DMS. Leave it in primary to condition for 3 weeks, so the yeast can do its thing.