« on: Today at 12:22:38 PM »
If it tastes light then I would enter it as Specialty. If it tastes just like normal strength then enter it as a Blonde Ale.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
I have tried adding bitterness by making a 1-gal batch of beer to add to a 5-gal batch of beer and that was helpful.
JP's brewing in Stevens point, WI has a blonde stout. It is rather sweet with the flavor of white chocolate. Not quite what I would think of as a stout but interesting none the less.
Do you use 5.2 in the mash, in sparge water, or both? If your sparge water is over 5.8pH (most tap water is) and over 170F, you'll extract husk tannins. I would definitely lower that sparge water temp.
Good points. But what about the varying opinions on how pitching rate influences ester production? Some say less yeast equals more esters, others say the opposite.