Rye Pale Ale Update

In the previous post, I complained about my Rye Pale Ale, which was rushed through primary, dry hopping, and then bottled with too much dextrose.  At the time of that writing, it had what I think was diacetyl--a butterscotch flavor, fruity aroma, and slick mouthfeel.  Well, about a month later the beer has totally transformed in the bottle.  Behold:

These were the last two pints of the stuff, which I saved for re-brew day.  It was sparkling clear, effervescent, and damn refreshing.  The veil of diacetyl was lifted revealing the citrusy hop aromas and clean crisp flavor.

Moral of the story: give your homebrew plenty of time to mature, and then some!

Here's the recipe:

Brew #13: Ryeball (Rye Pale Ale)
Brewed 11/7/11
7 gal pre-boil, 5.25 gallon post, 60 min
Mash: Single infusion @ 150, batch sparge
O.G. 1.053.  Pre-boil gravity: 1.043. F.G. 1.014 ( AA)
45 IBU
Fermentation Temp: Pitched at 70, chilled to 60 over night. Held for 36 hours, let ride to ambient (67º)

Grain Bill 7.5 lb 2-row 2 lb Rye malt 0.85 lb Caramel 20L 0.35 lb Carapils 0.35 lb White wheat Malt Yeast WLP 001 California Ale

Hops .5 oz Columbus @ 45 .5 oz Casacde @ 25 1 oz Cascade @ 10 1 oz Columbus @ 1 .5 oz Cascade (dry hop) 1.5 oz Columbus (dry hop) Others 1 Tsp. Gypsum 1 Whrifloc tablet