I'm on my second bitter using 1318 and I'm a little iffed by it. My last recipe comes out again a bit too sweet, even with a 1.040 IBU/SG and only 4 oz of extra dark crystal in the whole beer.
The gravity came out at 1.009 (SG: 1.042) so the sweetness isn't due to underattenuation. I also mashed @ 150F for 60 minutes. Anybody has any experience making this yeast work with standard/best bitters ? It seems to wash away a lot of bitterness/hop character. To say that it's a malty yeast is an understatement, but I still want to make it work because it's easy to harvest, flocs really well and is reliable.
The gravity came out at 1.009 (SG: 1.042) so the sweetness isn't due to underattenuation. I also mashed @ 150F for 60 minutes. Anybody has any experience making this yeast work with standard/best bitters ? It seems to wash away a lot of bitterness/hop character. To say that it's a malty yeast is an understatement, but I still want to make it work because it's easy to harvest, flocs really well and is reliable.