Brew No. 26 Success

Druman07 · Nov 28, 2018

Definitely still learning, but my Irish Red hit a new plateau in my brewing journey. I do small batches only, so I brew alot, but this is the first home brew where i used fermentation temperature control and water adjustments. I am going to guess that controlling the temperature had the most influence, prior to this my fermentation temps were always 70+, using the ambient temperature of my basement. This time using a mini fridge and an inkbird, and I fermented with Safale 04, starting at 65 degrees, increasing temp as the fermenation progressed and finally finished the last 5 days at 71 degrees, a total of 16 days fermenting.
This beer has clean, satisfying taste, no after taste, and a complete success IMO. Brew No. 6 was also the same recipe, without fermentation control, with temps between 70 -74 degrees and was quite good, but definitely different.
This forum has been a Big help in getting to this point.

gunhaus · Nov 28, 2018

Good on ya!!! Feels good when it all comes together doesn't it. Congrats.

Druman07 · Nov 28, 2018

It does. My significant other seemed concerned with the mini fridge addition... I said it will help me make better beer... glad to have the validation that is does.

agrazela · Nov 28, 2018

Fermentation temp control is one of the big keys to good beer.

Next time start the S-04 at 62-63f, and it’ll be that much better again!

RM-MN · Nov 29, 2018

Try a batch with Nottingham and start the ferment at about 55 degrees. Give it more time, it really slows the yeast down at that temp. It should come out almost like a lager.

thehaze · Nov 29, 2018

Besides Nottingham suggested above, I also like Windsor. Using the proper means ( low mash temp. + sugar ), it will achieve somewhere between 70 and 75% AA, so that's also a choice. It's a bit more estery than Notti, but definitely not on par with liquid english yeast.

Druman07 · Nov 29, 2018

Thanks for the suggestions, my LHBS gave me Nottingham for an upcoming dry stout I am doing, and I bought Winsdor to try on a second batch of the Irish Red I did above. Curious if I will taste the difference.