So, this didn’t come out so great. I was trying a new yeast-it was on sale and it described itself as adding Brut champagne characteristics. I figured, why not?
But it took 36 hours to get active and I think that contributed to a beer that just…missed the mark. It was overcarbonated, and tasted uneven; sometimes a little floral, sometimes a little dirty.
Brew date: 1.9.21
Steeping grains
3 lb Weyermann Vienna malt
3 lb Great Western 2 row
.75 lb Mecca Grade Opal 22
Fermentables: 3 lb dry pils malt extract
Hops
.5 oz Summit, 1.5 oz Centennial @60
@ 5 .5oz Summit, .5 oz Centennial
Yeast: Omega Gulo
OG: 1.059
FG: 1.012
Notes:
Added 1/2 tsp Irish moss @ 5 min for clarity
Bottled 1/18 to let the yeast finish up
ABV: 6.4%
