Nottingham for an Irish Red?

[ApresSkiBrewer]

I think after primary fermentation is done (4-6 days), you might want to bump your fermentation temps up a little bit, to help it attenuate out, and give you the dryness you are looking for. It will keep the yeasties active/awake... maybe up to 65, and it should still keep it clean at this point.

Sounds good, hope it turns out for ya!

[huskerbrew]

Personally, I think you can use WLP001 in nearly any British/Irish/Scottish-style beer. Some people may claim it doesn't have the requisite fruitiness , but the clean profile works very well in any of the aforementioned styles, IMO. I used WLP001 in a dry Irish stout recently and I was stoked with the results. Not to mention, it's nice to be able to repitch from, say, a Scottish 60 schilling, to a Irish red, to an American IPA, to an English barleywine.

+1. I use WLP 001 for just about everything. When it comes to Kolsch, Witbier, etc. then I use a more specific strain, but in my opinion 001 makes a great Irish Red or Stout. It's nice not to have to buy a different strain for every style.

[RLinNH]

I never even got to Brew the Beer. I got the Brew Day started as uneventful as any other by getting everything preppede the Friday Night before, but at about 0600 on Saturday Morning, while on my way to the mash tun with a gallon of boiling water in hand, I somehow managed to dump it all onto my Bare Feet. Hence, a trip to the Dr. and I have not been back to work since. 2nd degree burns on the entire foot, and lots of pain. But, I should be brewing this weekend (fingers crossed. waiting on a new Bilchman Mash Tun). My only concern is that the Yeast starter has been fizzled out for about a week (but stored in the refridgerator) and the grains have been cracked for the same amount of time (but stored in an air tight 5 gallon bucket at about 50 degrees). nywho, safety tip of the week. DO NOT BREW BAREFOOT!!!

[BigNastyBrew]

Damn, man! That's one hell of an accident. If the starter's in the fridge, can't you just pitch it anyway?

[RLinNH]

Damn, man! That's one hell of an accident. If the starter's in the fridge, can't you just pitch it anyway?

I sure as hell can. All I need to do is bring the temp up to about 68ish degrees prior to pitching. No Biggee. I just get the jiggles when anything in my brew day goes even a little off kilter. Can you say OCD?!?!?!

[bashcraft]

Just curious why you're making a starter with dry yeast.

[RLinNH]

Just curious why you're making a starter with dry yeast.

See above where it says OCD... I make a starter for EVERY batch. Whether I am using Dry Yeast or Liquid. And why not with Dry Yeast? The less lag time, the less of a chance to risk infection.

[huskerbrew]

I thought I'd read or heard that starters were detrimental to dry yeast, that you should just rehydrate properly instead. Anyone else hear of this??