Author Topic: Super Hoppy Irish Red Ale.  (Read 582 times)

Offline topher.bartos

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Super Hoppy Irish Red Ale.
« on: February 24, 2013, 01:08:43 PM »


This is a super hoppy Irish Red Ale that I just bottled. It's unbelievably clear. It's the clearest beer I've ever bottled.

My question is is there enough yeast in such a clear beer for carbonation? Should I have pitched more yeast prior to bottling?

My FG was right around 1010 - 1012 and fermented for about 3 weeks.
« Last Edit: February 24, 2013, 01:12:31 PM by topher.bartos »
In the works: Belgian Dark ("The Sloth"), Nugget Nectar Clone, Experimental IPA for NHC

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Offline garc_mall

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Re: Super Hoppy Irish Red Ale.
« Reply #1 on: February 24, 2013, 02:10:46 PM »
Should be fine, Irish ale yeast is a master flocculator, but after 3 weeks, you should still have a lot of yeast in suspension.
In a Keg: Flanders Red Ale, Rye Altbier, Cascade/Topaz Pale
Fermenting: Flanders Red, Saison