flipfloptan
Well-Known Member
Thanks for the recipe. Placing order with Brewmasters for next weekend brew day. Going with a washed White labs English ale yeast from my soon to be kegged British Mild.
tcat63 said:Looking for a good Red recipe with a little hop finish.
Not to go OT but I just created this one and it turned out phenomenal.
I will still be good but the profile will be different.I searched around and didn't see anything in the posts, didn't time to flip through all 45 pages.
Planning to brew this tomorrow, I picked up all the supplies this morning but the LHBS didn't have UK 2-Row.
From what I've read, it seems some say that they are very different and some that the difference is not so great. They didn't have MO either.
Is it worth it to brew this w/ US 2-row or is the flavor profile going to be off?
Apologies in advance if this as previously been answered.
daggers_nz said:I made this about 1.5months ago, currently pouring. it's pretty good but I stupidly dry-hopped and it's too aromatic for a British Ale. Really good colour though
I'm considering brewing this in the next few days with WLP002. I'm varying the original recipe slightly but after reading 35 pages in this thread I'm really only concerned about one thing.
This would be my second AG batch and my first, a Belgian Red, came out with an 82% efficiency. It's hard to say if that'll happen again since I'm so green. If it does however, then I'll get an OG of something like 1.061 and with the low attenuation of WLP002 the FG will be near 1.019 which is too sweet for this style.
Feel free to correct me if I'm wrong but my guess is that I should mash at a lower temp. I'm thinking 150F should do it but I'd like to hear what you folks with more experience have to say first.
Just added 2oz of my whole hops from the backyard to the primary for some dry hopping. The color was fantastic and it tasted delicious already. Gravity was at 1.020 -- so maybe I shouldn't have dry hopped yet since the goal is to aim for 1.014? I'm not sure. I did let it sit for 2 weeks even though the recipe recommended 3 weeks. I've read so much conflicting information as to when dry hopping should start (after initial fermentation 7-10 days v. total 3-4 weeks). I just shot for inbetween those recommendations. Anyhow, we'll see what happens. I'm excited. I'll drop a line when I bottle. Cheers!
So I'm about 3/4 the way through my batch, aged about 7 weeks, I get a really earthy taste from the hops as opposed to bitter.. might have to do the recipe again and just see it wasn't a bad batch. An enjoyable and drinkable drop for sure, just not how I was hoping it to taste.
Has anybody brewed this beer with London ESB Ale (W 1968) Yeast? How did it come out? Thanks in advance.
I think its the S04. I just pulled a sample out of my ferment after a week and I get a very earthy taste, but the fuggles sure help contribute me thinks we my experience in working with them. Hit the OPs number perfectly, will keg tomorrow and start drinking when I'm not on call next Monday most likely.
I had the intention of brewing this specifcally to what the recipe called for. Unfortunately I accidently picked up what I thought was Safale-04 and ended up with a packet of Safale-05 .
ianskate said:Pretty sure I'm going to brew this as my first AG batch.
Two questions:
Within BeerSmith, or just in general, should we be modifying the mash/sparge temps? Having set up my equipment profile, it's giving me different numbers, should I manually change to what the recipe calls for, or leave what it's adjusting based on my equipment? This portion kind of confuses me, as I'm still learning about AG.
Secondly, for those who had to stick with US varieties of Crystal, did you go with .25# 120L and .75 40L?
Thanks
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