Red Ale Pt. II
by Jim Vondracek on 12/29/10
Here are updates on our beers, ciders and meads, as well as posts and links that might be of interest. Please leave comments - I love to hear from you!
Beer and Cider
Blog
February 28
Racked the Red Ale from its primary fermenter to our secondary bright tank. It had fermented drier than I thought it might - 1.010 specific gravity. With two pounds of crystal/caramel malt and a mash temp of 154 I thought it might be higher, but the scottish yeast really did a good job of attenuating.
And the really fun news - it actually turned out red! And it tastes pretty good - for flat and warm beer that's only a week old . . .
We had been thinking we might dry hop this beer, with more of the organic east kent goldings that we already used in the boil. But, after tasting it, i think its good the way it is - a nice hop bitterness balanced by the Munich malty-ness. It will need to sit in the secondary/bright tank for at least two weeks
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