I mainly brew standard/ordinary bitters and ESB's. I have made loads of batches of these, and have used many different variations of ingredients and procedures, but am battling to get that "fruity" taste you get when you drink some of the commercial ones (Youngs Special, Seafarer, Sambrooks Wandle ).
I mainly use maris otter, a small amount of crytsal malt as my grains, then a combination of target or boadicea or fuggles for bittering, and East Kent Golding for aroma. I have tried dry-hopping as well. I use Wyeast yeasts and have tried all the ale yeasts.
I have tried high mash temperatures, low aeration, low pitch rates, as well as normal ones.
I do get nice clean beers, all very drinkable and delightful, but they all lack that fruitiness.
Any ideas would be greatly appreciated.
I mainly use maris otter, a small amount of crytsal malt as my grains, then a combination of target or boadicea or fuggles for bittering, and East Kent Golding for aroma. I have tried dry-hopping as well. I use Wyeast yeasts and have tried all the ale yeasts.
I have tried high mash temperatures, low aeration, low pitch rates, as well as normal ones.
I do get nice clean beers, all very drinkable and delightful, but they all lack that fruitiness.
Any ideas would be greatly appreciated.