So I poured the dregs of the Irish Red into a growler, added some water (the rest was topped off in it's fermenter) and threw in a spoonful of 34/70 lager yeast slurry. That went in the 60 degree basement and fermented with cap closed and the pressure released daily. I bottled it today in a pint swing top. I tasted some of the last bit, it was very good. Next year I might try half a batch with lager yeast. For now I have one bottle of Irish Red Lager.1 Pint Batch
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1 Pint Batch
I just started another thread on leftover beer. That one is about fermented beer left after kegging. This thread is about wort left in the kettle. Both are actually about the same batch. I brewed my usual Irish Red in January. The fermenter got about 6 gallons, which left the four+ bottles I filled today. The kettle had some beer left over the trub when I cleaned the next day (I'm lazy). I was also cleaning a fermenter from the Brooklyn Lager Clone. So I poured the dregs of the Irish Red into a growler, added some water (the rest was topped off in it's fermenter) and threw in a spoonful of 34/70 lager yeast slurry. That went in the 60 degree basement and fermented with cap closed and the pressure released daily. I bottled it today in a pint swing top. I tasted some of the last bit, it was very good. Next year I might try half a batch with lager yeast. For now I have one bottle of Irish Red Lager.
So I poured the dregs of the Irish Red into a growler, added some water (the rest was topped off in it's fermenter) and threw in a spoonful of 34/70 lager yeast slurry. That went in the 60 degree basement and fermented with cap closed and the pressure released daily. I bottled it today in a pint swing top. I tasted some of the last bit, it was very good. Next year I might try half a batch with lager yeast. For now I have one bottle of Irish Red Lager.Making beer and stew for the Zombie Apocalypse.
Never mind, there it is.
Never mind, there it is.