I just kegged and sample an ordinary bitters based on Jamil's recipe. The beer is good but has a Scotch character to it. It was in the primary for 2 weeks at 65f. I have never tasted diacetyl so I cannot say it is that. Is this character typical for this strain or is this diacetyl? Thanks, I'll hang up and listen.
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"Real men drink their freakin' yeast starters...."
__________________ Patrick
Tap 1: Open
Tap 2: Pilsner w/Saaz
Tap 3: Vienna w/Koelsch
Primary: Double Tap Ale (Inspired by Bell's Two Hearted)
Lagering: Pilsner with Hallertau
Its London esb from wyeast. OG 1.038, FG 1.011, 8# 2row, 1/2# cara 120, 1/2# aromatic its about 3 weeks old. The Scotch character is like when you sip Scotch and you taste the malt and smell the scotchy aroma....
__________________
"Real men drink their freakin' yeast starters...."
Aromatic malt really adds to the maltiness of a beer, so it wouldn't surprise me if that was the cause. WY1968 is very fruity and does accentuate the malt too, so ...
This beer has come as long way in a week. It's nice and malty and lite. Tons of flavor, but light. You can drink several pints and not get blitzed...... lovin' the British ales
__________________
"Real men drink their freakin' yeast starters...."
London esb first time
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