Author Topic: Dry yeast for Irish Red Ale. Recommendations  (Read 9018 times)

Offline Mythguided Brewing

  • 1st Kit
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  • Mississippi Gulf Coast
Re: Dry yeast for Irish Red Ale. Recommendations
« Reply #30 on: March 03, 2017, 08:37:58 PM »
I've had success with US-05 and Nottingham
Ruby O'Ale should be ready to drink by St. Patty's Day.

Lots of really good input on this.  Thanks all and cheers.

I believe that you have made a good decision. Really liking the name "Ruby O'Ale", let us know how everything turned out! 

Cheers!

Laws yes!

Offline Philbrew

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Re: Dry yeast for Irish Red Ale. Recommendations
« Reply #31 on: March 13, 2017, 10:28:09 PM »
Time to report on the Irish Red Ale, "Ruby O'Ale". 
Thank all of you for your yeast recommendations.  The consensus seemed to be Nottingham and I went with that.  The beer turned out very good and seems to be right on style to my untrained palate and eye. 
 Grain bill:
36% Marris Otter
30% GW two row
24% Best Red X
 6%  Cara Munich
2.3% Special Roast
1.5% Roasted Barley
Glacier hops gives very smooth bittering.  (very low co-humulone)

Ready just in time for St. Patty's Day.  Cheers, cheers, cheers!
Many of us would be on a strict liquid diet if it weren't for pretzels.

Offline SWSommer

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  • Chemical Engineer with a new hobby (since 2016)
Re: Dry yeast for Irish Red Ale. Recommendations
« Reply #32 on: March 24, 2017, 07:40:02 PM »
I have heard that US-05 works fine for an Irish Red. I think you want something clean with little to no ester production.

I agree.  I use Safale US-05 for my true Irish Red Ales but use WY1968 London ESB for my Wee Heavy beers (Irish Heavy Red Ale, for instance).
Scott S.
Fermenting: Special American Pale Ale, Rebel IPA Clone
Conditioning: Personal Recipe American Strong Ale
In Bottles: Red X Single Malt Strong Ale, Dry Irish Stout, Arrogant Bastard Clone
In the works:  Personal Recipe Porter, Personal Recipe American Amber Ale