Long time no blog, but I've been brewing. Brewed and gone: Irish Red ale & a dry Stout. In the keg now, American Pale Ale and a German Pilsner is up next. Did a 10 gallon partial mash of a brown ale: American ale yeast/hops upstairs and a pilsner blend in the cellar. Not sure what either one is, probably just homebrew.
Today is a reddish lager with 30% rye. I use malted rye, flaked rye and just a couple of ounces of chocolate rye to redden it up. Hops will be leftover odds & ends from the fridge. Will try to go moderate, maybe 35-45 IBU's. Usually wait to make up the hop schedule once I have a reading on the starting gravity after the sparge.
So after the brew is over, it's done, pitched, in the can. Used Bullion, US Hallertau, and Liberty. Yum Yum. The "keller" is 47F...so I pitched a huge jar of slurry.
It's all good.
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