GrizzlyBier
Active Member
I brewed a British IPA with the following ingredients:
24 lb Maris Otter
1 lb Crystal 60L
6 oz Chocolate Malt
3 oz Challenger (6%) 60 min
2 oz Challenger 15 min
1 oz Challenger 5 min
WLP023 in 2L starter 24 hours prior, pitched at 68F
Measured OG 1.064
Fermented at 67F for 3 weeks in conical fermenter. Kegged a week after that. Tried to harvest yeast to no avail. It seems to be mostly suspended in the beer after all that time chillin' in the fermenter. The beer is very cloudy (chunky is more like it). There's a clovey taste I'm not fond of and lots of fruity esters which are ok. Is clove one of the characteristics of this yeast?
I'm hoping the flavor will clean up a lot after the chunk finally settles out.
24 lb Maris Otter
1 lb Crystal 60L
6 oz Chocolate Malt
3 oz Challenger (6%) 60 min
2 oz Challenger 15 min
1 oz Challenger 5 min
WLP023 in 2L starter 24 hours prior, pitched at 68F
Measured OG 1.064
Fermented at 67F for 3 weeks in conical fermenter. Kegged a week after that. Tried to harvest yeast to no avail. It seems to be mostly suspended in the beer after all that time chillin' in the fermenter. The beer is very cloudy (chunky is more like it). There's a clovey taste I'm not fond of and lots of fruity esters which are ok. Is clove one of the characteristics of this yeast?
I'm hoping the flavor will clean up a lot after the chunk finally settles out.