Bitter Critique Please

[jimp2003]

Oh man, that does look delicious. Thanks for sharing!

And just for the record, since the OP asked about yeast, back then you said you fermented with WLP037 "Yorkshire Square Ale" which must be partly why it came out so nice compared to plain ol' S-04. Cheers!

Well actually in the detail of the brewday I mention that the WLP037 starter did not get used as it had a really vinegary smell and taste (I remember that I made the starter in a real rush and probably messed up the sanitation somewhere). So being risk-averse as I am I used good old S04 and it still turned out great in spite of it! - But how much better would it have been if the liquid yeast had been used.....?

[seymour]

Well actually in the detail of the brewday I mention that the WLP037 starter did not get used as it had a really vinegary smell and taste (I remember that I made the starter in a real rush and probably messed up the sanitation somewhere). So being risk-averse as I am I used good old S04 and it still turned out great in spite of it! - But how much better would it have been if the liquid yeast had been used.....?

Oh right, I see that now. Sorry about the confusion.

Well then, Alex, there's further proof you can brew cracking bitter with nothing but S-04.

[alwilson]

Which, Seymour is music to my ears

Brew day is set for tomorrow!

Ended up with:

70% Pale, 16% Munich, 7% Crystal (Normal) and 7% Wheat

Will bitter to about 37 IBU

Thinking of something fruity paired with something earthy at t-25, something at t-5 and then some dry hop love...

And s-04

[seymour]

Cool, I'm excited to hear how it turns out. Maybe kind of an English Bitter/German Alt hybrid.

[alwilson]

That makes me want to use german hops somewhere in it...

YOU are turning this beer into a monster

[seymour]

Ha! Well, Hallertau would tick all your boxes: earthy, fruity, good for dry hopping, and German.