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Red Stripe  (1B) - EXTRACT

Red Stripe (1B) - EXTRACT

review
4
0
5
Your Price:$26.19
Item Number:BE1-R03751

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Desnoes & Geddes. Kingston, Jamaica.

Makes 5 US gallons
4 Stars
Red stripe partial mash
Did the extract-partial version, 2L starter, decanted. Turned out fine. Primary 3 weeks at 50, 48 hour diacetyl rest at 65, lagered 4 weeks at 40. Major sulfur odor after putting in the keg. I'd lager a full 8 weeks, and a couple of those weeks at 45 to make sure it cleans up. My plan is to pull the vent on the keg every day or so to drive the sulfur away, and let it sit for another month. Beer has light body, crystal clear, good flavor. I'd suggest adding a bit of dark molasses or crystal to the boil later in, maybe some rice syrup for a more authentic taste. Great beer, just missing a touch to make it closer to original
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Reviewed by:  from United States. on 3/4/2016
4
5 Stars
Classic Review
I used the 1% alc boost, and brewferm lager 2 cup yeast starter, I'm glad i saved 1 for 2 mos. because it's really good.
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Reviewed by:  from United States. on 2/11/2014
5
4 Stars
Classic Review
I brewed this at the end of spring and left it in a keg sitting in the kitchen for the summer. Upon kegging, it was like a power sprayer. Once the beer settled, it is very light and crisp. Clarity is perfect and it does maintain the champagne type carbonation throughout the drinking process. Keg pressurized for two days at 30psi for perfect carbonation and dispensed at 7psi. Holding on nicely! Recommend the longer conditioning though, in coller temps to avoid having a geyser on your hands! Very close to original!
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Reviewed by:  from United States. on 2/11/2014
4
4 Stars
Classic Review
AG kit was excellent all of the pieces and parts were included, the instructions are adequate. Brewed 07/13/12 using the BIAB method, let site 24 hrs. using the No Chill method before pitching east (WLP800). Used a 2L starter - decanted to 800ml, powerful fermentation (used a blow-off tube). Fermented at 50 degrees for 10-days and let sit in the primary until 08/18/12 when I kegged the beer and force carbed at 30 psi for 3 days. Tapped 08/21/12, noted an "off" flavor. I've traditionally had trouble with light lagers, so this could be attributed to my process. Beer had a great head retention, flavor improved somewhat after another week, but not the same taste as the bottle - again, I struggle with Lagers so it could have been my process. I might try to brew this again to see if it was my process.
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Reviewed by:  from United States. on 2/11/2014
4

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