I brewed a medium strength blonde ale a few weeks ago. It was literally all exctract: 3lbs of hopped DME, 2lbs extra light DME, 2lbs of fresh Breiss Pilsen LME, 2 oz of hops, and I pitched dry yeast (US-05). I let it sit in the bucket for 9 days, and went straight to bottles.
After a week of being bottled, I decided to chill and try one just now.
This American blonde tastes exactly like Leffe.
Can anyone explain why this could be? I have very strict sanitization standards. More importantly, how can I reproduce this in the future?! I'm considering keeping the yeast alive... It's currently fermenting a heavy stout, which I imagine will have similar spicy notes.
After a week of being bottled, I decided to chill and try one just now.
This American blonde tastes exactly like Leffe.
Can anyone explain why this could be? I have very strict sanitization standards. More importantly, how can I reproduce this in the future?! I'm considering keeping the yeast alive... It's currently fermenting a heavy stout, which I imagine will have similar spicy notes.