2026 Quarter 1

[Josh Hughes]

Larry @BarbarianBrewer you are the chosen one to begin 2026

 

[Craigerrr]

Larry! Larry! Larry!

 

[Josh Hughes]

Larry! Larry! Larry!

 

[Craigerrr]

The chosen one!

 

[Craigerrr]

Make it Biblical buddy!

 

[BarbarianBrewer]

I'm glad Josh was picked prior to me because, that way I can steal one of his recipes and not feel too guilty. British ales are my favorite style and of those Smithwick's is one of my favorites. So I'm offering Brother Smithwick's as my recipe for the quarter. I added "Brother" the name to keep with the suggested biblical theme. I'm sure any Irish ale yeast will work but I really like Imperial A10 Darkness yeast if you can get it. And of course Maris Otter is almost a must.

 

[J A]

I haven't quite finished a keg of Brown Ale but it'll be gone soon. I just did a split with my Golden Ale and basically just added some Dark LME and a little Choclolate malt to half of it to get an Irish Red style for our Winter Party at the end of the month. I've had a brown ale on the "to brew" list so when the party empties out my taps, I'll put this one on..
I'll probably cheat on the Naked Oats and just use a bit of flaked oats for body and use Apex Sherwood since I have a brick but otherwise, I'd brew pretty much as it's laid out.

 

[Megary]

Nice recipe! I’ve only brewed one Irish Red before, and that was the 2021 Q4 “Irish Fling” from @J A. That beer was well received and has set the bar high for the style! Adding this one to my list of things to do. I have to get a malt order in soon and will certainly include the grains for this and for Josh’s Q4 Dunkel. I would love to have this ready for St Patty’s Day.

 

[west1m]

I do like Smithwick beer! Will have to get after this one!

 

[BarbarianBrewer]

I'll get there someday!

 

[west1m]

I'm glad Josh was picked prior to me because, that way I can steal one of his recipes and not feel too guilty. British ales are my favorite style and of those Smithwick's is one of my favorites. So I'm offering Brother Smithwick's as my recipe for the quarter. I added "Brother" the name to keep with the suggested biblical theme. I'm sure any Irish ale yeast will work but I really like Imperial A10 Darkness yeast if you can get it. And of course Maris Otter is almost a must.

On my way!

 

[Zefram]

I'm looking forward to this one as I get back on the brewing wagon. I've never used golden naked oats, but they sound great based on what I see in their description online (Golden Naked Oats makes a great band name for retiree rockers).

I will end up swapping out the yeast for a dry option. I'm seeing Notty as a recommended alternative to the A10 in a lot of places, but I've also used S-04 in this style in the past. Any thoughts on which might go better here?

 

[Josh Hughes]

Nottingham is the better substitute. It’s a great alternative actually

 

[Zefram]

Nottingham is the better substitute. It’s a great alternative actually

Cool. Thanks!

 

[BarbarianBrewer]

US-04 is good but A-10 gives a fuller, malty, hint-of-caramel flavor. I have not used Nottingham so go with Josh's recommendation. (After all, I did steal the recipe from him )

 

[Zefram]

US-04 is good but A-10 gives a fuller, malty, hint-of-caramel flavor. I have not used Nottingham so go with Josh's recommendation. (After all, I did steal the recipe from him )

Thanks. My understanding is S-04 has a greater ester profile versus Nottingham. I was looking back at some notes and I found an instance where I used both in a similar recipe... but my notes about the grain bill dominated any conversation about the yeast contribution

I'm going with Notty... hopefully brewing this weekend if the delivery gets here before we get snowed in (we don't handle snow well here in these here parts).

 

[Josh Hughes]

Notty is much better for this style

 

[BarbarianBrewer]

Thanks. My understanding is S-04 has a greater ester profile versus Nottingham. I was looking back at some notes and I found an instance where I used both in a similar recipe... but my notes about the grain bill dominated any conversation about the yeast contribution

I'm going with Notty... hopefully brewing this weekend if the delivery gets here before we get snowed in (we don't handle snow well here in these here parts).

I also planned to brew this recipe this coming weekend. However it will be quite cold and a bit snowy. I only boil outside so the cold isn't too much of a problem. It's the snow (of any amount) that will stop my brewing since I really don't want to walk a full fermenter down the basement stairs with any amount of snow on my shoes. So, here's hoping the forecast changes.

 

[Josh Hughes]

After this week the next available Saturday I am brewing it. My fermenter will still have the stout in it this Saturday. Plus we are supposed to get amount of snow.