Big Kenny by Wez

[tubby_shaw]

Big Kenny

Good presentation, bottle well filled, clear informative lable, colour of crown cap even matched the colour of the font of the beer title.
On opening there was a gentle hiss giving an indication of carbonation.
An aroma of roasty malt with butterscotch overtones was evident.
The beer poured well and the sediment was well compacted and didn't lift unduly.
Pouring the last off the beer from a greater height promoted a good full head.

The gas bead in the glass indicated good carbonation true to style.
In the glass the aroma was subtle and was dominated by roasted barley followed by gentle butterscotch.
On tasting I was met with an intense bitterness, which overpowered all other flavours.
Once I was used to the high bitterness I could detect a gentle toffee flavour and bitter chocolate.
Unfortunately I did not feel there was enough residual sweetness to balance the high bitterness.

 

[Wez]

Thanks for the review TS :thumb: I'd encourage other members to send their beers to other homebrewers - doing this and honest assesments are what will help you to improve.

This review has taught me to :

A) Never send TS a beer again ( :lol: just kidding)
B) Look at my hop utilisation - I may be over extracting by having both elements running for 90 mins?
C) Think about which beers to bottle and which to have through the BE - Smod tried the same beer yesterday and his initial thoughs were roasted flavours first and well balanced. Interesting. I agree with TS's comments on the bottled version :hmm: I feel a side by side coming on Smod --- when your ready.

Butterscotch - is that a fault anyone?

Thanks again TS - much appreciated.

 

[Vossy1]

Increasing the mash temp will increase the residual sweetness...juts my two penny worth.
Nice looking pint :drink:

 

[Smod]

Thanks for the review TS :thumb: I'd encourage other members to send their beers to other homebrewers - doing this and honest assesments are what will help you to improve.

This review has taught me to :

A) Never send TS a beer again ( :lol: just kidding)
B) Look at my hop utilisation - I may be over extracting by having both elements running for 90 mins?
C) Think about which beers to bottle and which to have through the BE - Smod tried the same beer yesterday and his initial thoughs were roasted flavours first and well balanced. Interesting. I agree with TS's comments on the bottled version :hmm: I feel a side by side coming on Smod --- when your ready.

Butterscotch - is that a fault anyone?

Thanks again TS - much appreciated.

The "Butterscotch" I believe is Diacetyl, seen as a flaw in some beers (lagers) and desired in others. Something to do with the yeast and is why Lagers are supposed to have a "Diacetyl" rest. to let the yeast "eat" it up.

I think Aleman would be the Lager brewing expert around here. I just read the books!! :lol: :lol: :thumb:

 

[Aleman]

Typically Butterscotch is Diacetyl as Smod has suggested . . . This has been perceived as a fault in a lot of beers mainly through the actions of a lot of misinformed BJCP judges . . . . it can be present in English beers . . . too high a level though can be overpowering and 'nasty' . . . but it does give a nice toffee profile if you are looking for that . . .

There is a huge body of opinion that diacetyl has no place in European lagers, and in some style (low hopping rates particularly) this is true, but the Bohemian pilsners require diacetyl even above the taste threshold, to balance the huge hopping rates . . . to little diacetyl will result in an over bitter beer (like my current Bohemian Pilsner).

I am one of those (un)fortunate individuals that is relatively blind to diacetyl, so can't taste it . . but its effect of 'hiding' some of the bitterness can be detected.