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Rye_pils.jpeg

Pilsner I just kegged. First pressure fermentation. 25%rye, 75% Pils, noble hops
https://www.brewersfriend.com/homebrew/recipe/edit/1563706

Not quite as subtle as I would like but I’ll need to pass it by some of the neighbor crew for comment. For now, it’s my phantom “10th tap”
Because apparently when I cleaned, I dislodged the out side Corny keg post washer, so if I remove the keg line, it spews a stream of beer under pressure. I could probably fix by depressurizing and re-seating, but that’s a tomorrow issue.
 
Dave Y said:
View attachment 32200
Pilsner I just kegged. First pressure fermentation. 25%rye, 75% Pils, noble hops
https://www.brewersfriend.com/homebrew/recipe/edit/1563706

Not quite as subtle as I would like but I’ll need to pass it by some of the neighbor crew for comment. For now, it’s my phantom “10th tap”
Because apparently when I cleaned, I dislodged the out side Corny keg post washer, so if I remove the keg line, it spews a stream of beer under pressure. I could probably fix by depressurizing and re-seating, but that’s a tomorrow issue.
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How is the rye? I’ve done two Rye Kolsch’s with 8% rye and feel like I could bump it up next time.
 
Simonpyman said:
How is the rye? I’ve done two Rye Kolsch’s with 8% rye and feel like I could bump it up next time.
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All my notes are in the recipe; warts and all.
I tend to shoot for more subtle contributions so that the first impression is ‘hey, what is that?’ rather than ‘Oh, a rye beer’. So I think for a Pils at 5.3%, it’s a little too much. It’s a little grainy, but balanced with the hops. It’s the spicy, black peppery contribution to the palate that’s just a little over the top. I think in this range, 15% is what I’ll go to next time.

Mind you, I am good with that spicy, peppery finish, and would be even more so were it a Belgian farmhouse style or even a Belgian IPA. It’s not the highest I’ve gone, I have a rye IPA kegged that’s 33% rye. I’ve not gotten a clean sample on that one yet, due to temps and limited cold crash ability.
 
I'm having a simple cider and dry roasted peanuts.
And hey, even my cider is clear.

I am now leaning towards a more constant fridge temperature also having an effect on clarity.
Not only time.
My fridge that holds the oxebar kegs would not work at night due to me using a very old solar battery, but now it does.
My beer was given extra time before drinking, but my cider didn:t
 
Didn’t try any but these are on tap at the San Diego zoo. 18$/pint but i think they donate proceeds to the zoo
IMG_9364.jpeg

After the zoo we had lunch at a nice pub. They had a real ale (cask conditioned) which was a red ale and very tasty. Even as an Americanized brit I had a little trouble with the serving temperature. It was still enjoyable though i wonder if the same beer served in England would be cooler.
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Cask ale
IMG_9366.jpeg

Tennants lager (haven’t had this in years)
IMG_9367.jpeg
 
Simonpyman said:
Didn’t try any but these are on tap at the San Diego zoo. 18$/pint but i think they donate proceeds to the zoo
View attachment 32218
After the zoo we had lunch at a nice pub. They had a real ale (cask conditioned) which was a red ale and very tasty. Even as an Americanized brit I had a little trouble with the serving temperature. It was still enjoyable though i wonder if the same beer served in England would be cooler.
View attachment 32219
Cask ale
View attachment 32220
Tennants lager (haven’t had this in years)
View attachment 32221
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Love that selection
 
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