I put a keg of 2 yo BW back in the kegerator. However, it's a little too much on it's own. I can only drink about 12oz and I'm done. Been working on it off and on for the last year. I want to get rid of it.
My last 12g AG Bitter didn't turn out like I'd hoped. My BU's are negatively off. I let the ferment stray into the mid 70's for about 8 hours after a day or so of the initial post attenuative phase. I'd say 5 days in.
I'll spare you the further details. Unremarkable.
There's a solventy tang to the beer. Six+ weeks has softened it some. But it's very apparent to me. Blending!!
Not an ideal situation but I think I can drink it all.
This approach is all about the "concentrate"and the "base". In varying concentrations I'm getting different results. I'm getting better hop character out of the BW at about 25% and it becomes closer to an ESB. But not quite since the fruitiness ain't there. Very drinkable. Have to watch the pours though. That BW can really add some oomph! to a beer.
So how about more similar strength blending? Don't want to get fixated on that it has to be strong and weak or a happy accident. I'd like to think there's some sort of ROT for blending and a method too.