The difference beteen English biscuit and American cookie is the sweetness. Whatever the hell you want to call it it is two completely different things.
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I had some tart taste in a Mocktoberfest brewed a little too warm (65F or so). I blamed it on the fermentation temperature, because I will use US-05 in cream ales all the time (at about 58-59F or lower) without that sharp finish.
I did as well. It was a split batch 1/2 S-05, the other WLP833. The lager half turned out great, the ale half had some tartness. I'm thinking it may be related to sparge pH and the attenuation of the yeast making that fault more noticeable. I too, ferment S-05 at 65-70F (beer temp) most of the time.
I got a chuckle out of the "end you child producing days" part of the rant.
I guess I don't get the joke.The joke is he was super drunk when he posted that, check the time stamp. So I guess, there's really no joke there, huh...