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Old 09-20-2012, 06:13 PM   #31
29thfloor
 
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Feb 2011
Pt. Pleasant, PA
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Quote:
Originally Posted by electric_beer View Post
Can you do a partial mash? Because I'm pretty sure there aren't any extract rye.
Looks like they're out of stock at the moment but Northern Brewer started selling Rye LME earlier this year:

http://www.northernbrewer.com/shop/n...alt-syrup.html
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Old 09-20-2012, 06:21 PM   #32
Mongrel
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Oct 2010
Sisters, Oregon
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Quote:
Originally Posted by iBrewR View Post
If you can remember, it would be interesting to hear if there were any yeast related comments. What category did you enter it under?
Sorry, haven't been able to find the sheets. It went in category 23.

edit - ok, remembered what box I had them in. Misremembered the score on this one. Of the 3 BJCP judges it averaged a 32 (30, 32, 34). One judge (the 32) did pick up on the phenols from the yeast. This was also one of the last beers I brewed before building my fermentation chamber.

Reason: found score sheets

 
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Old 09-20-2012, 06:42 PM   #33
ReverseApacheMaster
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Jul 2009
Keller, Texas
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I do not like rye IPAs (I don't really like IPAs very much). I do like other rye beers. Roggenbier is delicious. Rye makes a good addition to other beers, like rye saisons, rye pale ales, etc. Just something about rye plus all the hop bitterness rubs me the wrong way.

 
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Old 09-21-2012, 11:16 AM   #34
iBrewR
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Jan 2012
, WA
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Quote:
Originally Posted by Mongrel View Post
One judge (the 32) did pick up on the phenols from the yeast. This was also one of the last beers I brewed before building my fermentation chamber.
Those are decent scores! 23 can be tough and open to a lot of interpretation and personal preference. Sometimes your intent can be seen as a flaw.

What temperature do you think you were at for the early days of fermentation? For 1084 Wyeast says, "Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F.”

I’ve been working on a new fermentation chamber myself. Tried to keep the wort at 62-64 degrees, but had a few problems where the wort got up to about 66°F for around an hour each time before I caught it. I’m hoping that won’t be enough to get me too far into the “fruit and complex esters” area. The “dry, crisp profile with subtle fruitiness” is more of what I was going for. I think it could compliment a Rye beer.

 
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