Got a few cracking APA sessions under my belt now and feels like I've got my process and eqpt nailed down in terms of boil off rates and losses etc.....things are settling out nicely
Raised the bar a few weeks ago and pinched an ESB recipe from somewhere online, and decided to give it a shot as I like that type of brew.........used MO malt, some crystal, a fairly high mash/conversion temp of around 68C and some White labs WLP002 yeast. I was expecting it to take a while as it's come out at approx 6.8% ABV, but it's really nice
Noticeable though is the estery, banana flavour it has.....not entirely out of keeping in that style of beer, and probably accentuated by a fermentation temp of around 20 - 21C, but so far I'm very pleased with it. Still clearing and rounding out, but it packs a punch for sure.
Has anyone else used that yeast and found the same result?
Cheers all
