London esb first time

[McCuckerson]

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.

 

[McCuckerson]

This beer is becoming more carbonated and the "scotchness" is subsiding. This must be yeast character right? Anyone?

 

[igotsand]

Which yeast are you talking about?
It might still be green at this point...
What's your recipe?
Fg?

Igotsand

 

[Patrick604]

Hard to say without knowing what yeast you used.

 

[GuldTuborg]

What do you mean by "scotch character"?

 

[McCuckerson]

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....

 

[Nugent]

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 ...

 

[McCuckerson]

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

 

[AnchorBock]

I'm brewing this next weekend - is it hitting it's stride week 3 or has it been longer? I'd love to be drinking this in a few weeks.

 

[McCuckerson]

Bout 2 1/2 weeks, very tasty, sippin' it right now. More malty than bitter. Keep the carbonation low and it will be D'lish

 

[McCuckerson]

 

[azscoob]

Looking good! I love me some ordinary bitters, I may have to run this one through the mill and give it a shot.