This is the latest swing at a pale this year.
The nose has just the barest inflection of hops, replaced instead with a bit of a yeast. The sweet-raisin note is there but it’s not strong.
The middle is practically nonexistent, the beer swept away by the carbonation on the finish.
I seem to be missing more than I hit in this project. Part of this is certainly due to the manner that I add sugar to the beer when I’m bottling. I’m currently experimenting with adding less sugar to the bottling process (2 cups water, now down to 1/3rd cup sugar) in order to prevent “over-conditioning” if you will. It’s a very fizzy beer!
That isn’t bad, exactly but it’s certainly distracting and that process may be giving the yeast more life than I’d like.
Brew date: 4/11/16
7 lb Maris Otter
1 lb Saccha 50
Fermentables: 3.5 lb LME
1 oz Glacier & 1 oz Amarillo @60
1 oz Glacier @30
1 oz Amarillo pellets@5
Yeast: Imperial House (3rd and final use)
Forgot to get FG! Sigh.
Secondary on 4/28
Added 1oz Glacier hops to secondary