This one is my fault. I tried to get blood from the stone that was a very, very tired yeast. Essentially; once again, I have a beer with little carbonation.
The upsides; it’s very clear, and there’s some complexity here, including a belgian-saison style funk in the nose that doesn’t replicate anywhere else in the beer, with a touch of sour in the finish, but the middle doesn’t carry much. It’s a little like a cider, in this respect.
So it’s interesting! But it’s also not carbonated. At all. I can drink it and I’ve learned from this but all in all, I could be happier with the turnout. Let’s get to the recipe:
Brew date: 3.22.13
.5 lb 2 row
.5 lg Munich
1 lb C60
7 lb LME
.75 oz Mt Hood @ 60
.25 oz Newport @ 60
.75 Palisade @30
.25 oz Newport @30
.25 oz Newport, Mt Hood, Palisade @10
Reuse of lager/oktoberfest yeast.
Unknown gravities due to user failure. Oh well!