Ryeish Red Ale Update
No, the rye flavor did not come through too much. I heard that a 10% rye usually just adds and helps with the malt backbone. I know some people that have 10% in most of their recipes for every style.
I didnt make the original either - just riffed off from there with 10%...
Raging Ryerish Red Ale update:
Finally got my kegerator working and the beer carbonated. Kinda kicked up some sediment i think, hoping it clears in time and i can post a clearer picture.
Super happy with the beer. Super drinkable. In love and its a tad over sessionable at 5.78%
Raging Ryeish Red Ale Update
Ok guys im back for anyone interested. Today I racked into secondary because I was anxious to see if my 1g sangria bottle let too much oxygen during primary. (I had to puncture a hole into its lid to put the sterile gas CO2 vent. 3 days later I wrapped the lid with...
Update - Raging Ryerish Red Ale
So... First brew day yesterday in the new house. Its been almost a year since I brewed in general.
So here is what i ended up brewing with:
8.00 lb Pale Malt (2 Row) US (2.0 SRM)
1.50 lb Rye Malt (4.7 SRM)
1.00 lb Caraaroma (130.0 SRM)
0.50 lb Carafoam (2.0...
I am so excited, finally brewing my first beer by myself since my group of friends sort of disbanded (brew-wise) last year. Looking at all the comments, this looks like a great beer to brew for the upcoming St. Patricks day
I am planning on brewing the original with some tweaks. Gonna add some...
Is there any reason why a ginger beer made by ginger bug isnt made in a 5g batch and then forced carbed in a keg?
Ive never made a ginger ale or beer in any fashion.
But just curious as to why that hadnt been brought up in this thread