I just wanted to share a little experiment that I started a few weeks ago. I brewed a very simple very pale ale.
13# Rahr 2-Row Pale
Mashed at 154F
1oz Sterling @ 60min
1/2oz Sterling @ 15min
The hops were from my fathers hop garden, it was nice to use up some of the homegrown yield.
1084 fermented in a 60deg basement
I've split the batch into three 2-gallon plastic fermenters with the intension of conducting three very different flavor experiments.
Bucket One gets Rye-Whiskey soaked American Oak Cubes
Bucket Two gets Watermelon extract and red food dye
Bucket Three is undecided.
Here's the un-altered beer.
Here is the brewer's best Watermelon extract.
With Food Coloring
This is the same sample of beer with 2 drops of food dye.
Two of the Three mini-batches, the buckets are from Northern Brewer
, awesome deal in my opinion. $6
Here is the medium toast American Oak which has been soaking in Jim Beam Rye for the last month.
Finally a couple of cubes in the Oak batch
If you have any recommendations for the third mini-batch please let me know! So far I'm thinking either freeze distilling or adding a shot of espresso.