New year? Let’s get to it.
I have started on a quest to make a pale ale. So I am purposefully going to brew them until I have made a beer that I find acceptable to my standards. Then I’ll try and repeat it. I should have a small repertoire of beers that I can make reasonably well and produce at will, I think.
This was not that beer. It looks OK: in the picture you can see there’s a pretty solid head on the beer and that’s often a good sign. However, it’s also a bit cloudy, which the picture doesn’t illustrate quite so well.
The flavor is off though and I couldn’t put my finger on exactly how, so I brought it to a group of homebrewers and the first thing they did was ask about the yeast. They said it had a phenolic quality, (which is not good for a pale) and suspected the yeast as culprit.
It was my third use of this yeast-a Windsor english ale dry yeast that I was told was old to begin with, so it’s entirely possible I just stretched this one too far. It’s also possible that in my handling of the yeast from batch to batch, it got infected or just gave up the ghost.
So it looks like it’ll be time to take another swing at this, soon.
7 lb Full Pint Pale
1.5 lb C40
Fermentables: 4 lb LME
1 oz Amarillo, Simcoe @ 60
.5 oz Amarillo, Simcoe@ 30
.5 oz Amarillo, Simcoe@ 5
Yeast: Windsor dry English yeast from Oct. 3rd, final use
Secondary on 10/31