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Just something I happened across here locally and thought I'd give it a try. I had nearly written Upland off after my last purchase. They certainly redeemed themselves with this brew.

18,371 + 5 = 18,376

Just mixed up a batch tonight. Still can't get over how easy it was. I'm almost mad that brewing beer isn't this easy! lol...

Might be a good time to look into Refractometers for your measurements. They are easy to use imo and no chance you'll try to fish anything out of your beer with one. :mug: Theyre also a thousand times more durable.

You may not see any activity if primary fermentation is complete. I have had fermentation kick up just a touch when adding to a secondary, particularly with adjuncts that are highly fermentable, but as I don't know the fermentables profile of coconut, I don't really know what you should expect...

Another big + for Designing Great Beers. i've started formulating my own recipes already and though they don't always come out to the style I might be going for, they are usually in the ballpark and that book was a great help in allowing me to do that. Another suggestion I would make is an...

+5 Lagunitas IPA clone. With Treybie's 10 thats brings the total to: 20,296

Fat Tire is one of my favorite commercial brews. Don't drink much of anything off the shelf anymore. Why settle for someone elses beer when you can make your own? hehe.

1oz of starsan to 5gal water. I typically do just under a half ounce in 2gal for my prepwork. Also if you use distilled water, it will keep in storage premixed for months, use in a spray bottle or whatever.

This is my first year brewing, so far we have: 3 gal pale ale (Mr. Beer) 5 gal American Wheat 5 gal Irish Red 5 gal Sweet Orange Heffe 5 gal Honey Blonde Ale = 23gal so far this year.

I agree with KC. This sounds tasty. I wouldn't be concerned if your OG is a bit high, letting it age a week or two longer should help in the end. My only concern would be the peach extract at bottling. If its just a flavoring with no diastatic power you should be ok, but otherwise you'll need to...

The math on carbing single bottles should be linear in comparison to you entire batch. However your easiest option is to pick up a pack of carb tabs from your LHBS.

2 gallons gone. (*gulp*) 2.1 gallons gone... Hehe. I'll brew this again before summer is out.

Its more of a citrus aroma and just a touch of citrus bite at the end, its mostly clove in the taste. But certainly not like an orange slice squeezed in my beer.

Same here. +1

Some good advice here. I've also been looking at roasted barley for my own Irish Red recipe and was unsure of a good starting point. I was thinking 3oz but 2 might be better. I'm using it primarily for color but also to counter my biscuit/carapils, the first batch came out just a touch too malty.

Here's my attempt at this recipe in glass: It's only 11 days brewed to bottle (well, tap-a-draft) I force carbed it because I couldn't wait to try it. I have to say, its pretty damned tasty. I couldn't find Blood Oranges so I used Sweet Oranges. I did this according to OPs post with all...

+1 Serving temp is important. I have also experienced this.