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| By Jim Edelstein on Mar 29th 2005, 2:02 am | Permalink |
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Been a while, I've been trying without luck to get to brewing my next batch for the last 2 wks. The kids and wife are in VA for better part of this week, and I'm brewing tomorrow night with a new buddy who really loved my first batch of homebrew. I just started drinking the roasted brown that's about a month old and has been in bottles a little over 2 wks. It came out really really good, I'm quite proud of it and this will be my first chance to show it off. Hard to describe, it's really dark (almost as dark as guiness xtra stout) with good head retention that I expect to be better in 2 wks or so (thats what happened with the stout anyway). A bit of chill haze when cold but you have to look really hard to notice since it's so dark. It's dry (all the roasted barley) and a little sweet with a really nice mellow hops aroma and flavor, minimal bitterness, and good body (1.023). I think the high FG and the massive head is from the malto-dextrin, don't think I'll add it again unless I'm going for high FG. I was going to use liquid yeast for tomorrow nights brew, but I didn't get to the starter yet and I popped it about a week ago, going to go Nottingham dry yeast instead. Posting the recipe for it now, an Irish Red. I've got the yeast in the fridge, think it's worth trying to resucitate? |
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