4 Dog London Pride - Thursday, February 7, 2019
Going to brew a bitter one more time. If this sucks, well, no more for awhile until I get answers to why it does suck. I brewed 4 last year that were awful. Kind of oxygenated or something like that. All of those brews had one thing in common - Nottingham yeast!!!
Ingredients
10 lbs. Marris Otter
12.80 ozs. Simpsons Crystal 60
2.40 ozs. UK Pale Choc Malt - ( 300 L )
1 oz. EKG at 60 min.
1 oz. EKG at 30 min.
Escarpment English Ale II
Mash higher at 154 F for 90 min because of the high attenuative yeast.
Water Profile - Amber Balanced - ( May go with Kal's recipe next time )
CA - 50
S04 - 75
CI - 63
PH - 5.40
O.G. - 1.042 - 79%
F.G. - 1.014
% - 3.7
SRM - 10.2
BU - 31.7
Ordered the ingredients from Brewers Pantry and it took awhile to get here. The lb. of C-60 came open too. Not happy with the price, packaging and the slow delivery. If I like the yeast, I may order it again and pick it up if I am driving by Bomanville for some reason. The milled grain was not ground as much as I would of liked. Not sure why, as I am not familiar with the Muntons Marris Otter. No matter, 79% is fine. I noticed a funny smell coming from the mash and coming from the keezer during early fermentation. Nothing I added to get an odd smell. Will have to wait and see. Going good next morning but needs to warm up a bit.
Day 3 - Feb 9
Same, but the temp has finally gone up. 19.5 C now. Set fridge for 20 C. This brew will get as long as it wants to finish as it is a slow go. It is supposed to be a highly attenuative yeast, but not showing that at the moment. I assume the cool temp is the reason.
Day 5 - Feb 11
Tossed on bench. Wall heater on. Will let it finish for a few days and I have to turn off wall heater before we go to Costa Rica. Sampled. Very clear already, but the yeast floculates very well. A weak taste of a bitter. I don't think it has an odd taste, at least yet. Will save yeast, but most likely won't use it.
Kegged on Feb. 17
Very clear beer, must be the highly floculant yeast. I used too much hops. Very bitter, cloying too. It will mellow out I guess. Next time lose the 30 min addition and use it at flameout. This has a big malty taste to it. No gelatin, just kegged and carbed.
Taste After Carbing Up
God, it didn't take long for this beer to change. Not sure what it is doing. A real odd malt taste. May dump it and clean the keg with keg cleaner for later. Guess I am going down to one recipe. Will brew my SS one more time as I want to use up the Cascade hops and the remainder Victory and Carahell malt. Looks like my Marzen for awhile and may try a German Pilsner later on in the summer. No more ales for me. Brew every 3 weeks or so. Not sure what happened here. It isn't infected I think, but the smell is offensive. Starting to mellow out, but this is not what I want in a beer. Most likely will not brew a bitter again. Thinking on selling my nitrogen regulator and stout faucet. It has got better with some aging. Yea, all beer does that, but I don't have any and am sick of buying it. Going on vacation for a week helps. Need to brew more and on a steady basis to let all beer age properly. Taste is too crystal 60 cloying. I knew it would be, finish the keg and don't brew it again.
Ingredients
10 lbs. Marris Otter
12.80 ozs. Simpsons Crystal 60
2.40 ozs. UK Pale Choc Malt - ( 300 L )
1 oz. EKG at 60 min.
1 oz. EKG at 30 min.
Escarpment English Ale II
Mash higher at 154 F for 90 min because of the high attenuative yeast.
Water Profile - Amber Balanced - ( May go with Kal's recipe next time )
CA - 50
S04 - 75
CI - 63
PH - 5.40
O.G. - 1.042 - 79%
F.G. - 1.014
% - 3.7
SRM - 10.2
BU - 31.7
Ordered the ingredients from Brewers Pantry and it took awhile to get here. The lb. of C-60 came open too. Not happy with the price, packaging and the slow delivery. If I like the yeast, I may order it again and pick it up if I am driving by Bomanville for some reason. The milled grain was not ground as much as I would of liked. Not sure why, as I am not familiar with the Muntons Marris Otter. No matter, 79% is fine. I noticed a funny smell coming from the mash and coming from the keezer during early fermentation. Nothing I added to get an odd smell. Will have to wait and see. Going good next morning but needs to warm up a bit.
Day 3 - Feb 9
Same, but the temp has finally gone up. 19.5 C now. Set fridge for 20 C. This brew will get as long as it wants to finish as it is a slow go. It is supposed to be a highly attenuative yeast, but not showing that at the moment. I assume the cool temp is the reason.
Day 5 - Feb 11
Tossed on bench. Wall heater on. Will let it finish for a few days and I have to turn off wall heater before we go to Costa Rica. Sampled. Very clear already, but the yeast floculates very well. A weak taste of a bitter. I don't think it has an odd taste, at least yet. Will save yeast, but most likely won't use it.
Kegged on Feb. 17
Very clear beer, must be the highly floculant yeast. I used too much hops. Very bitter, cloying too. It will mellow out I guess. Next time lose the 30 min addition and use it at flameout. This has a big malty taste to it. No gelatin, just kegged and carbed.
Taste After Carbing Up
God, it didn't take long for this beer to change. Not sure what it is doing. A real odd malt taste. May dump it and clean the keg with keg cleaner for later. Guess I am going down to one recipe. Will brew my SS one more time as I want to use up the Cascade hops and the remainder Victory and Carahell malt. Looks like my Marzen for awhile and may try a German Pilsner later on in the summer. No more ales for me. Brew every 3 weeks or so. Not sure what happened here. It isn't infected I think, but the smell is offensive. Starting to mellow out, but this is not what I want in a beer. Most likely will not brew a bitter again. Thinking on selling my nitrogen regulator and stout faucet. It has got better with some aging. Yea, all beer does that, but I don't have any and am sick of buying it. Going on vacation for a week helps. Need to brew more and on a steady basis to let all beer age properly. Taste is too crystal 60 cloying. I knew it would be, finish the keg and don't brew it again.
Comments