After months and months of sitting in the secondary fermentor, I finally transferred the red rye ale to a keg for consumption. This beer was ready to go at least two months ago. And with a FG of 1.020, the extra months in the second really did nothing to drop the FG into the target range of 1.010 to 1.014.
I could only resist about 24 hours, before giving this beer a small taste. And I have to say; this has to be my best beer to date. It actually tasted pretty close to something I might have at a local brewpub, which is pretty amazing to me. Overall, I’m really digging on the hint of rye flavor that you taste in this beer. So the recipe for this beer is definitely a keeper in my book.
After 7 days in the primary fermentor. Last weekend on Sunday afternoon, I racked off the Irish ale to a secondary fermentor.
The final gravity after 7 days was 1.024, when the target gravity was suppose to be ~1.014. But after racking the beer to the secondary, enough yeast was kicked up to get the fermentation going again. I have a good feeling that in about another 10 days in the secondary that it should finish fermenting down to the target FG. I guess only time will tell.