Kaz
Well-Known Member
I am having my third glass of a nut brown ale that went into the fermenter around January 2nd. Kegged it on 2/5/2011 and put it on at about 12 psi. I'm wondering if anyone else has used this yeast, this was my first go at it and I bought it on a whim. I like the beer, it just has some flavor that I'm attributing to the yeast, an almost wheatish, clove taste. Anyone else brew a brown ale with Yorkshire Square and if so, what flavor did you get from it? Here's the recipe I used...all grains were steeped at 160F for 30mins.
.5lb Crystal 60L
.5lb Chocolate malt
.5lb Victory
.25lb Munich 10L
7lb Golden light LME
.5oz Williamette 60mins
.5oz Northern Brewer 30mins
.5oz Williamette 15 mins
Pitched a 1.5L Yorkshire square starter at 60F and fermented at 64F for 4 weeks. Kept it at 64-65 during the first 2 weeks. Then kegged. Thanks for any input.
.5lb Crystal 60L
.5lb Chocolate malt
.5lb Victory
.25lb Munich 10L
7lb Golden light LME
.5oz Williamette 60mins
.5oz Northern Brewer 30mins
.5oz Williamette 15 mins
Pitched a 1.5L Yorkshire square starter at 60F and fermented at 64F for 4 weeks. Kept it at 64-65 during the first 2 weeks. Then kegged. Thanks for any input.