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Posted: Tue Dec 13, 2011 9:15 pm
by GORDON
I got this one so I could learn what makes it red: it looks like the grains, and possibly the liquid malt extract. I will learn that when I brew in the near future.
Then I am going to take that knowledge and apply it to Batch 6, which is going to be a Gordonopolis Original Recipe.... I am going for a Red Scottish Ale, or as close as I can get to it.
Posted: Sat Dec 24, 2011 3:43 pm
by GORDON
Happy Brew Day!
Posted: Wed Jan 11, 2012 12:57 pm
by GORDON
Bottled today. Does not look red.
Posted: Thu Jan 12, 2012 8:56 am
by Paul
I think it's mostly the liquid malt extract that determines the color.
It's usually a rust color, not really red. Red in beer would come out pink. 
Posted: Thu Jan 12, 2012 9:16 am
by GORDON
It's mostly brown.
Posted: Thu Jan 12, 2012 11:40 am
by Paul
Needs more blood.
Posted: Thu Jan 12, 2012 12:04 pm
by GORDON
I was thinking that.
Posted: Sat Jan 28, 2012 11:36 pm
by GORDON
Just opened one, about 15 days after bottling.
I don't think it is ready yet... there was very little head, and half way through the pour I actually tried making more head.
It has been 63-65 degrees in the basement, so I think I may have a much slower carbonation than I did when it was 75 down there in August. I'll give it another week.
Posted: Wed Feb 15, 2012 6:57 pm
by GORDON
Just took another couple weeks, probably because of the cooler basement.... the one I had with dinner tonight was excellent. I can now put my label on it.
Posted: Sat Mar 24, 2012 12:43 pm
by GORDON
This might be the best-tasting batch I've ever made. I wonder if it is because of the cooler temps during fermentation.