Current brown ale: head is super thick and very prominent. I think that it was because I didn’t put this beer into secondary. That might mean that more yeast was transferred to the bottle than most beers I produce. Because the beer doesn’t taste infected: there aren’t sour flavors that sometimes accompany other beers I’ve made with excessive foam.
That foam smells chocolaty and turns into beer-which is also pleasant and chocolaty. So the nose is a definite plus. The finish is so sparkly, it almost gives an electric shock.
I like the color here; it’s not quite light enough but if I hold the beer up to the light, a glow from the other side appears. It’s not as dark as my previous efforts so I’m taking that as a good sign.
Brew Date: 6/26/17
1 lb Chocolate
1 lb British Brown
1 lb Special Roast
Fermentables: 7 lb ExLME
1.5 oz Czech Saaz, .5oz Crystal @60
.5 oz Crystal @ 30
1.5 oz Crystal .5 oz Saaz @5
Yeast: Imperial House Yeast (2nd use)
Additions: .5 tsp of Gypsum
Notes: Airlock blew & I didn’t notice until 7/1
Yeast still active, if slow so…maybe?