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You are here: Home --> Forum Home --> General Forum --> Chitchat --> Here we go again... what to brew next?

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homebrewdad
Charter Member
Birmingham, AL
2480 Posts


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.

ingoogni
nl
314 Posts


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.

vinpaysdoc
Charter Member
High Point, NC
321 Posts


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.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


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.

vinpaysdoc
Charter Member
High Point, NC
321 Posts


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.

rayfound
Charter Member
Riverside, CA
313 Posts


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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