Brewed in February, I took a couple bottles to a brewing event the other week to have The Original Doug to give me a diagnosis of the issue confronting this, my first triple decoction. The verdict: Phenolic taste. Was it the process? Was it the yeast? I dunno. Maybe the next batch, now in the cooler, will tell the tale. If not the same, I’ll assume that some of my components were not… ah… satisfactorily sanitized. At any rate, I’m reluctant to share this first batch with the Pilgrims. No prob, I’ll call it My Private Stock. BHH! (Tha’s shorthand, according to Virtual Wayne, for: Bwa-Hahahah!)
Other than the phenolic taste, the carbonation is excellent, the head is to style, and with a little more cooling (along with the next batch in the freezer) the clarity should improve. Has a nice malted phenolic taste. Incidentally, I ate a few malted milk balls before tasting, and the phenolic taste isn’t as noticeable… Coincidence? Cleaner bottles? Not give a shitlessness? Who is to say; I’ll enjoy this beer til the bitter end. Mmmm… bitters.
…which is the next beer being fermented at the moment. I brewed another ESB (using the same Fermentis English Ale Yeast #4 that I’ve used for the last two batches) last Saturday at Blue Ridge Hydroponics & Home Brew Supply for the Spring brewing demo which I renamed ‘Learn a Frien’ to Home Brew’ to reflect our regional heritage. It’s all the rage… Heritaging, that is.
More, as it happens….