Irish Red for the Holidays
It’s been quite awhile since I’ve gotten behind the kettle and made beer. The temperatures were too damn hot to get anything to cool down in a reasonable amount of time. I bought an Irish Red 6 months ago, right before the temperatures went through the roof. It’s been sitting and waiting for me brew it up.
Well, with the temperature dropping to a lovely 60 degrees, it’s the perfect time to make that batch. Considering where we are in the year and how long it will take to ferment and mature, we’re at the right spot to have this beer ready by the time we hit Christmas.
The aroma of the Irish Red is wonderful in my opinion. It’s sweet and light and has a fragrance of a delicious tea, which is in essence what it is right now. The boil and steeping went extremely well. The yeast is in the carboy and the first signs of fermentation can be seen. It looks like this will be a really good Christmas batch.
Here we have the DME and grains steeping nicely, followed by cooling off the wort and then straining.
Next we have filling the carboy while Addie anxiously awaits for this batch to be done. And finally a full 5 gallons of Irish Red.
It looks very good.
Other articles of interest:
- Irish Red is in the bottles
- English Ginger Beer – Redux
- Getting all that beer into bottles
- Time for some strong Ginger Beer
- On Deck, Outback Aussie Ale
- Brew day is finally here!
- American Hefeweizen is starting to boil
- Mexican Style Light Lager
- The American Hefeweizen
- German Hefeweizen is all done