Maris Otter Pale, Dark Crystal, and Medium Crystal malts, Fuggels, Goldings, and NZ Styrian hops, Brooklyn water, cane sugar, S-04 yeast, agar cask finings, 1.044, 4.4%abv. The first batch of beer of 2009 and it’s a cracker.
Let's Brew - 1880 Chapman XXX
13 hours ago
8 comments:
You seemed convinced that S-04 is a good yeast. Yeah, it drops out nice, but I find it dull. I can't stand that slight tartness it produces. I switched back to liquid. I use White Labs Burton Ale now for all English beers. The results are mind bending.
It's looking very nice there Kieran. One of my aims for the year is to get round to your place for a beer sometime.
Why a dimpled jug?
Love the old school dimpled pint Kieran. I'll try to get around one Thursday soon. I'll bring some of my Belgian Pale, which is tasting pretty nice early on. Always look forward to trying your beers...
I'm playing with invert sugar. It's simple but I'm not sure if it is necessary... how do you add your sugar?
To wurst: I find S04 good for anything malty and reasonably 'big' (4.5%+) but I wouldn't use if for anything subtle or for anything where I want to show off hop flavour/aroma. it does dull a beer a little.
Cheers
Stu
I agree about the S04. My last ale with it was tart as hell and the hops vanished.
Liquid strains are very useful especially when you tinker with pitching rates.
I'm a fan of the dimpled mug myself. It feels substantial in the hand.
I don't want to go Liquid, S-04 ticks most of my boxes for a dried yeast. it could be fruityer, and it might inhibit hop character a little.
US-05 was a train wreak in my system.
And as for the Dimple, why not? I have taken to drinking out of dimples a bit recently the beer certainly presents differently.
The dimple is cool. I use one every now and then when I'm feeling nostalgic. Brooklyn water?
Well Wellington Mains water, but it passes through Brooklyn.
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