Yeast was Salfale04 OG was 1.042 FG was 1.012, its good tasting, but being it was an ESB recipe (cut in half) its more Carmely than Bitter. Maybe i should compare it to an English ESB rather than American brand
This is what I made. 3 gallon size.
LME Amber malt 3.3 oz
Grains: 4oz of crystal 60L - 2 oz Aromatic - 2oz biscuit
Hops: bitterer 1oz Willamette and split 1oz Yakima Goldings in two sessions for flavor and aroma...i was hoping for an ESB but its very caramelly sweet? This was a online recipe...
Experimenting an Oktoberfest-ish/Marzen style beer. Want feedback-ideas-whats missing for this recipe i just threw together- BTW thus is a 3gal halfbatch
3.3Lbs Briess Munich LME
10 oz CaraVienne
4 oz CaraMunich
1oz Mt Hood hops ( i always sub a Euro hop with a PNW hop variety- its my thing)...
I'm definitely trying again now that weather is more stable for garage storage. Hopefully over bottle conditioning banana goes away-but this happened once to an ESB batch to and it didnt go away 👎
Ive read about the banana flavors and all that due to high ferment temps. I'm doing a Kolsch w/ Wyeast Kolsch yeast. Took taste at primary to secondary transfer- taste great- took taste at a gravity reading-taste great-on bottling day took a taste-taste great. On my last bottle shike bottling it...
5 gallons of "IPA" ...Island Pale Ale, just popped 1st one and great! Very proud of it. Golden Light LME, Crystal 10L, Carapils, Crystal,Cascade,Citra and brewed with good ol district 19 water
Ive read about the banana flavors and all that due to high ferment temps. I'm doing a Kolsch w/ Wyeast Kolsch yeast. Took taste at primary to secondary transfer- taste great- took taste at a gravity reading-taste great-on bottling day took a taste-taste great. On my last bottle shike bottling it...
Not alot of yeast and temp was pretty steady low 60's. I just took another taste and even stronger. Could it be that its just oxygen getting to it. Weird it went from tasting like uncarbonated beer to bananas in a few minutes. Usually they say this flavor is from high ferment temps, were as mine...
Ive read about the banana flavors and all that due to high ferment temps. I'm doing a Kolsch w/ Wyeast Kolsch yeast. Took taste at primary to secondary transfer- taste great- took taste at a gravity reading-taste great-on bottling day took a taste-taste great. On my last bottle shike bottling it...