tag:blogger.com,1999:blog-2120297133837645019.post418601446010270076..comments2024-01-25T00:28:27.337-05:00Comments on Lug Wrench Brewing Company: Ryetronic Pale AleJeffhttp://www.blogger.com/profile/07595986732198305751noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2120297133837645019.post-82924696265904048642013-06-01T18:14:17.637-04:002013-06-01T18:14:17.637-04:00Thanks for the comment, Phillip. Those are good s...Thanks for the comment, Phillip. Those are good suggestions that I will need to explore. I have a 2.2% pale ale on now that also has rye in it, but I like the Ryetronic better. I was also considering playing with flaked barley to add mouthfeel, like it is commonly used in stouts. Tomhttps://www.blogger.com/profile/00094936434919579628noreply@blogger.comtag:blogger.com,1999:blog-2120297133837645019.post-32460433649179194972013-06-01T15:15:40.937-04:002013-06-01T15:15:40.937-04:00Looks like a tasty beer. I too find that sometime...Looks like a tasty beer. I too find that sometimes my attempts to brew a session beer results in a beer that lacks complexity. Your use of rye adds a nice level of flavor. When I try and brew flavorful session beers, I will either go in one of two directions. Either with a really expressive yeast (since malt and hop flavors are going to be minimal). A low gravity saison, or blonde table beer using a belgian strain. Another trick I like to use is to either mash a bit higher or use a little bit morse specislty grains than I normally would, to keep the beer from attenuating too much. Or perhaps even use a less attenuative yeast strain (a lot of the English strains tend to not be overly dry). Anonymoushttps://www.blogger.com/profile/15875781184084996341noreply@blogger.com