I have taken another swing at making a brown ale and it’s come out as a solid beer, I’d say.
There isn’t a strong nose but that’s OK. It is nicely chocolatey, finishing with a little bitter note and then a fine bubbly to clear the palate. It’s a very mild beer with a pretty nice finish on it-and that finish really makes this beer better. There’s nothing too intense on the front end so it won’t overwhelm you and the clearance on the back end means that it can be paired easily with a lot of different food without distracting from that.
What’s really cool about Old Haunts is that the initial yeast I pitched didn’t take. 48 hours into fermentation, I had to pitch another yeast and that made me nervous. Yeasts often provide their own flavors and a yeast that didn’t take? Who knows what might be contributed? But this beer still managed to come out OK! It’s good to be working on a forgiving project.
Brew Date: 1.19.15
.5 lb C60
.5 lb C120
.25 lb pale chocolate
2oz black patent
Fermentables: 5 lb LME
1.5 oz E. Kent Goldings @60
.5 oz E Kent Goldings @5
Yeast: Wyeast 1099 Whitbread, starter made
Yeast didn’t take, added 1007 German Ale yeast 2 days after
Put into secondary 2/13