Red Rice Triple

[drtomc]

So I fermented it and just bottled it. OG 1.078 FG 1.007. Now that's attenuation!

The taste had amazing complexity, with the spiciness of the rye very much present, but complementing the yeast complexity, not competing with it. Very pleasing! Very bright, so I'm pleased with my first attempt at gelatine and polyclar.

Bottled in Champagne punts with my new corker, and my mate did a bewdiful job with the wires. All very flash looking. Now I have to wait for it carb up. I don't think it'll need a long maturation beyond carbing.

All very nice.

T.

 

[drtomc]

FWIW, I opened the first one.

First note to self: use smaller corks. The 31mm Champagne corks are pretty tight - I needed a corkscrew to get it out, even though the beer had heaps of carbonation (allegedly about 2.9vols). I think I'll get me some Belgian corks.

I must say, cold and fizzy, it's pretty good. A bit too much hot fusel alcohol - I under pitched, I think. But that aside, it has good complexity - the touch of rye coming through complements the yeast character well.

I'll definitely make it again, though I'd ditch the black rice and use ordinary rice. And a nice big starter.

T.