11 October 2014

posted by benjy edwards

A week after the return batch, we’re brewing the beer for the second pitch of this yeast.  We switched from an English cask ale to an American pale ale, using my typical malt bill but using a single hop, Citra, which is one of my favourites.  Actually, Columbus is used for bittering, but that will be undetectable in the flavour.  Maris Otter is the base malt, with carapils, Vienna, Munich, honey malt and wheat.  Target gravity is 1.055 and actual gravity was 1.054.  The IBUs should be around 70, with my typical heavy-handed approach to hopping.

The brew day went fine, no boilovers or other disasters.  We racked the dark mild into a couple of sanitized and purged corny kegs to naturally condition.  Tasting the two yeasts was quite surprising.  If you’d asked me, I’d say that they weren’t even the same beer.  The Fuller’s strain was 3 gravity points higher at 1.016, tasted sweeter, but I thought had a more pleasant aroma and flavour.  The Mangrove Jack’s did not clear in a week, and I thought it’s flavour was less distinct.  Jeff, a friend from the bike racing team, thought that the Jack’s was better, however.  Of course the finished beer will  taste different, and the hope is that the dry yeast will eventually clear up.  It has been at least 15 years since I’ve used dry yeast, so it is an interesting experiment.  So far it has fermented well, aside from the clarity problem, so there is hope for the new and improved dry yeast.  Other brewers testify that it has come a long way from the early days of homebrewing, which was originally bread yeast.

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