Posted 24 July 2010 - 05:47 PM
Just checking in. I went to the LHBS today and checked on the rye there. They carry Briess rye. I'm drinking my rye right now and I think I might be missing something. This is a recipe I make often, and It's a multiple award winner, but it is usually quite effervescent. I just now poured a small sample between glasses to drop the carbonation. Even in the original glass I can smell a bit of rye bread character. in the non-carbonated sample I feel what might be a tiny bit of slickness, but both samples are what I would consider med - med low body. It's defenatly not motor oil!I guess What I'm used to with most rye beers is what I imagine Dennys RyeIPA is like(I've never actually made it). Most I've had are higher OG, Chewy, hop bombs. The beer I make is rather light, and I got the idea from JZ's podcast. It's just equal parts pale malt and rye, but it's rather hoppy, very much like a hoppy wheat, except with rye.I guess I'm not sure what my point, or my question, is. I'm just not sure why I'm not getting the same results as others are with rye.