Stewart Line Bitter - Monday, May 1st, 2017

Carboys

Just keeping the pipeline going.


22 lbs. UCM 2 row
1 lb. Carastan
1 lb. Crystal 80 ( Breiss )
132 g EKG - 5.1% AA @ FWH
Nottingham slurry # 2 - April 28
Water Profile - Amber Dry


O.G. - 1.056
F.G. -  1.016
% -      5.3
SRM - 7.5
BU - 40

I hope to get a lot more flavour from this beer than my first two brews using water salts. It does look promising since 4-5 years ago the beer sucked balls when I started with brewing salts. I quit doing it instead of staying with it. I do need to add more hops + more specialty grains. All in all I am on the right track so far, small steps though. No aroma hops added. It is fermenting away the same night. Even though it is May 1st, it is very cold out. 3-4 C so I had to turn on the wall heater. Hot everywhere on the planet earth but not here in Ontario. Tapped one keg since I had no beer with no money to buy any over taxed beer. Hazy of course, but a kind of bland but nice beer. No off flavours. It is too cold of course from the polar fridge downstairs. Needs more carbing up.

                                                      TASTING NOTES

Seems to be getting a slight salty taste. Hmm, don't like that. The taste has turned out real nasty. No idea why. No hop taste and the nasty grain taste, well, I am not sure where that is coming from. The nasty taste is gone now ( June 9 ). It is still too malty for my tastes but that is because the BU is very low. I will now start my BU at 50 for 60 min. and go from there. Keep going up until you start to have some sort of bitterness. Maybe use a high alpha hop in conjunction with EKG. The nasty harsh taste went away about a week after I posted about it. Like that. This has turned out to be a real tasty beer. I still need to get more BU out of these beers. Thinking on using any high alpha hop @ 60 min. which conforms to the style. For a bitter? Not sure but I should be able to find something.