I’m brewing a Amarillo Red IPA. I’ve heard Carared and a little Roast Barley will give a red color, if so what percentage do I need in my 10 gallon recipe?
– Zox Zoomer
I would use Carared at about 20% of the grist. I stay away from Roasted barley except in stouts, using it in a IPA could easily ruin the flavor with its roasted, acrid character.
Do you like ponies?
– Tom Brooks
No! But I do like pony kegs.
Has Rogue toyed with (or thought of toying with) the idea of a truly aged beer? Maybe something aged in dead guy whiskey barrels?
– Luke Evans
We have been doing aged beer for a long time, we archive our Old Crustacean Barleywine and Imperial Stout in kegs and bottles, we are currently aging beer in our freshly dumped whiskey barrels.
What was the first odd beer you brewed?
– Gage Aguirre
I think it was our garlic beer, we put garlic cloves in a keg of our golden ale, it wasn’t half bad.
What is the highest number of generations you’ve let Pacman (yeast) go before a new pitch was made?
Back in the early days of my career at Rogue when we were real small, I remember going as high as 12 generations, after that the flavor of the beer started changing and the yeast would not flocculate as well, these days we don’t exceed 7 generations.
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