by Spence on July 18, 2010
Just a quick update on the Bitter. Due to the moderate attenuation of the London ESB yeast, we bottomed out out at around 1.025. I transferred to glass, and put into the chill chest at 46 F for a bit of lagering.
Because I used loose pellets to dry hop, there are hop particulates suspended throughout. The taste is clean, but green. The purpose of the time spent in cold is to coagulate what I can to allow those solids to drop out. This will improve the appearance, and the flavor will mature as well. I’ll check in on it toward the end of the week and decide when it will be time to keg.
That clean taste … hats off to the wet t-shirt method.
by Spence on July 8, 2010
I finally have another beer in process. Last weekend, I brewed up an English Bitter. This one is the first crack at narrowing in on the Deschutes Pub Bitter served here in Bend. It’s so damned tasty, and will be great now that the temperatures are cracking the 90’s here in Central Oregon. I’ll get around to uploading the recipe if I feel it’s worthy.
The beer is sitting in a water bath with a clean, wet T-Shirt wicking water up around the fermenter. There’s a fan pointed at the fermenter from across the room to force quick evaporation. All of that is to battle the mid-70’s temp in the house. Should put it in the mid-to-high 60’s (optimal temp for the London ESB yeast I’m using). Going to probably stir up the yeast tomorrow, so I’ll have to take a sample.
Stoked to have a full keg of Bitter on the way!