First the good news. The Rye IPA fermented nicely down to a 1.020SG. That should make it around 6% ABV. It’ll have plenty of flavor and hoppiness (there you go JRD!) and yet be light enough to drink on a summer/early fall evening.
I’m having some frustrating times with software and grains. I need to do some reading on how the mash or steep works, and figure out how to get a greater efficiency from my grains–and to get more fermentables and flavor from the grain steep. I also really want to learn how to mash and sparge, but I haven’t found an article that just clicks with me. Maybe I can find somebody doing all grain brewing who will let me help sometime.
I’ll probably bottle this one when I get back from a short trip this week–maybe on Friday when I’m off I can bottle the Honey Rye with the kids–perhaps before or during a game we could play.
Mead and Fatbottom are still surviving, but the littlest one seems to want to make sure they don’t–occasionally there will be a pulled stopper. Gotta keep an eye on her–but the basement isn’t consistent enough in temp to let them clarify down there.
More updates after bottling and tasting!
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