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About to bottle mu Irish red, and also, the Hofbrau Oktoberfest rendition (for which I don't have high hopes).
Not sure if I want to take another shot at the oatmeal toffee stout (I'm leaning towards this one), or maybe do a rebrew of one of my IPAs.
Or come up with something new? I keep threatening to do a Vienna lager or a Belgian strong dark...
Posted 34 days ago.
Here's random one from my collection,
"La Bouc d'Automne � l`Improviste sans decoction"
OG 1068
35 IBU
59 EBC
85,9% Munich
12,5% Crystal Rye (Thomas Fawcett)
1,6% Chocolate Rye (Thomas Fawcett)
mash
45 min @ 63°C
15 min @ 73°C
Boil 60 min
30 IBU Magnum
5 IBU Perle @ 10 min.
W34/70 @12°C
Posted 34 days ago.
I'd vote that you redo your IPA with a fresh vial of yeast to see if the phenol problem has gone away.
Posted 34 days ago.
I'll have to re-order the yeast, though. I assume we're saying I shouldn't use the yeast have previously saved?
I love some munich and rye, ingoogni. Never used crystal or chocolate rye, though. Interesting,
Posted 34 days ago.
I'm getting a fresh vial tomorrow and can spin some up for you if you like. If you'd prefer, I can just bring the fresh vial down for you.
Posted 34 days ago.
I agree. Brew a known recipe to sort out issues. Keep brewing it until it is perfect. Either your own recipe or one a lot of people are familiar with.
Yes to fresh yeast, etc... Hell, maybe even use dry yeast for a go or two to eliminate one possible avenue.
Posted 34 days ago.
Edited 34 days ago by rayfound
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