A month ago, I brewed an English Summer ale.
10 gallons, OG 1.048
16 lbs. Maris Otter,
1.5 lbs. torrified wheat
1 lb. Belgian light candi sugar (added to boil kettle)
Mashed in 6 gallons of strike water at 158°F for 90 minutes
Boiled for 90 minutes
2 oz. Clusters 75 minutes
3 oz. Styrian Goldings 15 minutes
3 oz. EKGs 5 min
Split between two primaries. One was pitched with WY1968 Fuller's yeast, the other received WY1469 Tim Taylor yeast.
The Tim Taylor version is excellent. The Fuller's version, I believe, got some sort of wild yeast infection. It is cloudy and slightly tart....not what I would expect from Fuller's yeast. It still tastes better than PBR, though.