Here's the orig email:
First let me say that I am a big fan of your beer.
I recently had Spitfire on cask in a Toronto pub, and was really blown away
by the flavour.
As the subject line says, I'm a Canadian homebrewer, and I would love to be
able to replicate the flavour I found in your Spitfire, in some small way, in
my home made bitter.
I have a copy of a book called "Clone Brews", which actually contains a
recipe for a Spitfire clone. Needless to say, I was excited to discover that
I already had a starting point for my recipe. However, I was hoping for a
little input on the fermentation of this ale.
1. The book says to use Wyeast 1275 Thames Valley Ale. Would you say that
this is the closest yeast to your house strain, distributed by Wyeast or
2. It seemed to me (and my palate is admittedly at the rookie level) that
there was a diacetyl character to this ale. Do you have any advice on how to
properly achieve this at homebrew scale? My usual procedure would be to pitch
at ~19 degrees C, and ferment at this temperature for three or four days, at
which point I would allow the temp to ramp up to ~21 or 22 degrees C. At this
point I would let the beer sit on the yeast for at least another two weeks
before racking to a keg.
So, I guess my question is, should I follow this procedure or would you
recommend racking off of the yeast sooner to preserve some of the
fermentation by-products that might be appropriate for this ale?
Any help or advice you could offer on the grain bill and hop variety/schedule
would also be greatly appreciated!
Thanks for your time,