The next Brew Off! homebrew competition has been hashed out, with Irish Red as the style chosen. I've never made an Irish Red before, but I have always wanted to experiment with Nottingham Ale Yeast. I know that there are plenty of other yeasts suitable for brewing a beer like this, but Nottingham has intrigued me for years. I think it's because it seems like its been available for a long time (in homebrewing years) and has been used for some of the recipes that I read about when I first started brewing. Also, as I start to think about the different ways that beers are fermented and maintain an open visage in regards to the creation of flavors using different microbiological cultures, I think it's appropriate and essential that dry yeasts make their way into the conversation. I'm a huge fan of Safale yeasts (both because they work great and are relatively inexpensive) and I'm excited to try Nottingham and see if it's reputation for a clean fermentation can help bring out the sort of nonthreatening maltiness that one might expect in an Irish Red. With Nottingham in mind, I went ahead and formulated an additional recipe for a Milk Stout-another style I have yet to brew. So tomorrow, Ben and I are going to bang out two Irish ales. Maybe the milk stout will be ready for St. Patrick's Day. Link to the recipe's below:
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