I picked up a package of Omega Labs Irish Ale liquid yeast last Saturday. I placed it in my fridge when I got home and took it out the following morning (Sunday) before I expected to brew. It sat out for about 3-4 hours before I realized I wouldn't be able to brew that day. I placed it back in the fridge. I plan on brewing the following weekend. Will my yeast be alright, or should I pick up a …
I recently made a 1 gallon batch of Brooklyn Brew Shop's Canadian Red Ale. As it was absolutely incredible, I want to make it again. I have searched everywhere for a list of ingredients but have not found anything. If anyone has an idea of what kinds of barley are used could you please share it. Anything close will also work as I realize that we may not be able to find the exact blend. The one ingredient I know …
I recently brewed an Imperial Red. It clocked in at around 1.072 on original gravity reading. My malt bill looked something like this: 12 lbs 5.0 oz Pale Malt (2 Row) US (2.0 SRM) 11 lbs Marris Otter (2.0 SRM) 2 lbs 9.6 oz Caraamber (30.0 SRM) 1 lbs 15.1 oz Cara-Pils/Dextrine (2.0 SRM) 1 lbs 15.1 oz Munich Malt (9.0 SRM) 1 lbs 15.1 oz Wheat, Flaked (1.6 SRM) 1 lbs 11.8 oz Caramel/Crystal Malt - 60L (60.0 SRM) …
I am currently brewing an Irish Red Ale. I went away for a few days, and when I got back I discovered the heater had broken at some unknown time. As a result, the ambient temperature dropped to about 40 degrees. The optimum temperature listed was between 57-70 degrees. How does this affect the brew? Do I just need to leave it fermenting longer, or are there additional steps to be taken?
I just started my first batch of homebrew using a kit from Brooklyn Brew Shop, and 15 hours in, I seem to have a problem: The fermentation seems to be very vigorous and I have this foam/gunk/residue that has made its way into my blowoff tube (pictures attached). As of this writing, it looks like some wort has also gotten into my jar of sanitizer as well. Should I be concerned about this? Is this a contamination risk? At this …
I decided to brew for my third time now. I have a red ale in the primary fermenter... but I am itching to do something a little more "advanced", since the last two came out good. I'm ready for a new challenge. Any recommendations on what I can add to it during the secondary that might give it a little bit of a more unique/delicious taste?
If I want to make a red ale in the vein of Lagunitas's Imperial Red, Dry Hopped St. Rogue Red, or Green Flash Hop Head Red. Anyone have any recipes for me? I'm not looking for a traditional Irish red.