An Ankoù
Landlord.
Agreed. The bottles are too gassy. Make me fart !Oh boy, we do have different tastes. Well kept cask Shepherd Neame beers are, for me, in a completely different league to the bottles.
Agreed. The bottles are too gassy. Make me fart !Oh boy, we do have different tastes. Well kept cask Shepherd Neame beers are, for me, in a completely different league to the bottles.
Water driven?I think a proper bitters are quite difficult...its water and definitely yeast driven.
"Terroir"Salts,chems,profile..call it what you like.
What's the third terrier angry about?..of which I have 3.
Jack,border and a cross.
Replace the dark malts with some crystal?Sort off, I’ve done my fair share of those as it’s a style I like a lot ((cwtch, 5am et) However they include some dark malts, hints of coffee and chocolate etc. and I’m after something a bit lighter with more caramel/toffee. Sort of amber like spitfire or doombar maybe.
After going round in circles I think I’m going to brew another zombie dust clone using English yeast and malts with citra.Replace the dark malts with some crystal?
Sounds good to me. I use US 05 as default yeast for many beers, including English styles. They are definitely "cleaner" tasting than other yeasts, more "in Style". So - ESB Grain Bill, whatever hops to bitter and your choice of finishing hops, especially US "C" hops. That was a tip from the local Bank Top brewery, when I poked my nose in a couple of years ago.I know this goes right against the grain and is maybe bordering on heresy but I much prefer comercial bottled bitters compared to pub draughts. For me they are more lively and cleaner. I love Bottled shepherd neame beers as they are nice and hoppy but am also a fan of more malty bottled beers like Tim Taylor and black sheep amongst others.
I want to make an ESB but more to the commercial bottled style ( although will be racked To a keg.) than typical pub draught.
I think I read somewhere on here that some breweries actually use different yeasts for batches that will be bottled ( in fermentation not just to bottle condition) so that Could be an option, so I’m thinking of using A typical ESB malt profile but maybe a clean US yeast, carbonating well and may combine some uk hops with some new world.
Has anyone any thoughts or tips?
I’ll give that a go. In the end this time I went have ordered ingredients for zombie dust. ESB yeast , some crystal Munich and melodidon malt in there with citra.Sounds good to me. I use US 05 as default yeast for many beers, including English styles. They are definitely "cleaner" tasting than other yeasts, more "in Style". So - ESB Grain Bill, whatever hops to bitter and your choice of finishing hops, especially US "C" hops. That was a tip from the local Bank Top brewery, when I poked my nose in a couple of years ago.
Belly conditioned beers are the way forward. Certainly in my case.I also much prefer bottle conditioned beers ,
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