A roggenalt then! Sounds good to me.
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It's not going to taste anything like a roggenbier if you don't use a hefeweizen type yeast. Might be a tasty beer though. You might consider upping the hops (and adding some flavor/aroma hops) a bit to make the beer a bit more interesting.This is track I started down. I've modified the recipe and added more Tettnang to get the IBUs up to ~22 and boosted the Saaz at the end to bolster some aroma. So you think fermenting around 58-60 df would give me a cleaner profile while keeping line with the style? That makes sense. Decisions, decisions, I love homebrewing.
How do you fake a fire? cardboard cutouts of flames?
Thanks for this great service to those of us not fortunate enough to have attended the NHC.
My own experience is that I far prefer the results from using only part of a yeast slurry over using the whole thing in most circumstances. I split the slurry into 2 or 3 containers when I save it. The only time I use the whole thing is when I make an extremely high OG beer, say over 1.090.
Denny - I haven't pitched on a cake before, but I plan to use a 1.057 ESB cake for a 1.100 Barleywine soon. Based on other things I've read, I was thinking of only using half the cake to avoid overpitching and massive blowoff. So do you think using the whole cake is the best plan?
After a day of brewing in 100F heat, the wort ended flowing on top of the yeast at about 85F...it started bubbling as soon as it hit the yeast....then I transported it to a fermentation fridge across town....(this goes against all my brewing practices BTW)....plus it came out at a lower gravity than expected, about 1.040 (I was thinking I'd get at least 1.050!) - it was just a weird brew day altogether!
Guess what....this beer turned out superb...one of my best APA's ever....maybe it was the whole Citra dry hops, or that little bit of Gypsum I threw in, but I'm really happy with the results! Hope I can repeat them....!