I let the Irish Red ferment for about two and a half weeks before transferring it over to the keg. It came out nicely, in my opinion. It has a very deep copper color (a little darker than most reds) and has more roasted character than I would usually associate with a red. It has a great mildly bitter aroma, followed by a smooth texture. It has some great caramel and roasted malt characteristics, without too much of a bitter aftertaste sometimes associated with reds. A few of my friends who tasted it recently really liked it, but didn't think it tasted like an Irish Red. I'd be interested in comparing it to more traditional Irish Reds to see how it stacks up. At any rate, I really like it and would make it again.
OG: 1.064
FG: 1.020
ABV of approximately 6%
Until Next Time,
RHSC
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