Wort giveaway at AHA Rally, Lakefront Brewery. Riverwest Stein fermented with Thames Valley II 1882.
87% Belgian 2-row pale malt
6% Belgian Carapils (Cara 8)
6% Cara 45
1% Roasted Barley
Boil 2 hours
90 minutes Columbus 12 IBU
whirlpool Willamette 2 IBU
whirlpool Cascade 2 IBU
SRM ~ 10, IBU ~ 16
Fermentation started at 68F and allowed to free rise. At end of fermentation beer was at 78F. 21 day primary, rack to keg. Seated lid, purged oxygen and sat at 42F for 1 week prior to carbonating (started 6/13)
Did not ferment as cool as I wanted but the first few days were under control, under 70F. Will be used as a high-temp data point for this yeast, which might drive up the esters. High temperatures later on should help clean up and attenuate the beer.
6/30/10 - Hop nose is slightly noticeable. Seems to have faded somewhat and/or covered up by the fruitiness of the yeast. Mouthfeel is medium smooth, I remember the commercial version a bit more crisp. Some mineral/chalk/soapy flavor and or mouthfeel coming through on the finish. Cannot tell if that is the yeast or not, beer is still young at 6 weeks old.
7/14/10 - A crisp clean yeast is needed for this beer, and Lakefront does right in treating it so. Hop character is not strong enough to balance with the fruity esters of this yeast. Feels like there is too much body/residual sweetness in the beer for it to be drunk during the summer.