CreamyGoodness
Well-Known Member
On 3/22 I went to my favorite not-so-L HBS and asked for some help putting together an Irish red. Gentleman at Weak Knee Brewshop in Pennsylvania near my inlaws (and I don't say gentleman ironically. He's truly wonderful to do business with) was a whirling dervish, grinding grains, writing down the recipe and grain bill, and being a general mensch. He bagged me up 2 gallon batches worth in separate bags. I am drinking the fruits of this labor (the first batch at least) as I type.
Problem. Abbreviations. I dont know what all of these abbreviations mean.
Grainbill:
2oz RB
2oz SpB
4oz CR
4oz ARO
2.5 lb Pale ale malt (he wrote that one out... thank god)
A little help with abbreviations would be appreciated.
So... I did a 3 week ferment and then the rest of that time (sans the 48 hour "chill" period, was spent bottle conditioning. I used just under .8oz corn-sugar in the priming.
Things I noticed. It primed nicely, but the head died almost immediately. The beer is as cloudy as mud. Flavor, as is typical with a CreamyGoodness brew... is excellent, but visuals (and head) are lacking.
Any suggestions?
Thanks folks.
Problem. Abbreviations. I dont know what all of these abbreviations mean.
Grainbill:
2oz RB
2oz SpB
4oz CR
4oz ARO
2.5 lb Pale ale malt (he wrote that one out... thank god)
A little help with abbreviations would be appreciated.
So... I did a 3 week ferment and then the rest of that time (sans the 48 hour "chill" period, was spent bottle conditioning. I used just under .8oz corn-sugar in the priming.
Things I noticed. It primed nicely, but the head died almost immediately. The beer is as cloudy as mud. Flavor, as is typical with a CreamyGoodness brew... is excellent, but visuals (and head) are lacking.
Any suggestions?
Thanks folks.