Better Red than Dead... you need to read the discussion section as it goes through what mods would be required for the Kilkenny clone if my memory serves me correctly..
http://www.aussiehomebrewer.com/forum//ind...showtopic=30746
Not a substitute for Nitrogen, but to 'change' the mouthfeel, try adding 5%+ of the grist in Rye. not the same, but it does change the mouthfeel in just about anything, in my experience.Of course it's Nitrogen that gives Kilkenny that creamy mouth-feel. I bottle so I wouldn't know how to substitute...maybe oats?
Anyone else have ideas to substitute nitrogen in a bottled, homebrew situation?
greeks are to windex as Maple is to rye. :lol:Not a substitute for Nitrogen, but to 'change' the mouthfeel, try adding 5%+ of the grist in Rye. not the same, but it does change the mouthfeel in just about anything, in my experience.
Maple (rep for RyeBrewers Anon)
greeks are to windex as Maple is to rye. :lol:
actually it was pocketinspector's recipe not screwy'sor ewven better search for screwy's smoked irish red :icon_drool2:
I made cdbrown's Who Killed Kenny from the recipeDB a few months ago and it turned out to be a ripper. Like others have said above it was a lot bigger beer than Kilkenny but IMO that made it better. I poured a WKK and a Kilkenny and sat them side by side. Except for the creamy nitrogen-produced head on the Kilkenny they looked exactly the same.
Highly recommended.
Who Killed Kenny RecipeDB - WKK Link
(Edit: This is an extract recipe but I'm sure you can convert it to AG pretty easily)
Better Red than Dead...
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