Brown Thursday Bitter

[oblivious]

Hi all brewed this last night

O.G. 1.046, 21 litres, should have been 23 litres but hops where a little thirsty

Maris otter 4.09 Kg
Crystal malt 55L 200g

Hops (35-39 IBU’s)

First gold 35g 60min
Styrian Goldings 10g 60min
Styrian Goldings 57g 5min
Styrian Goldings 57g 0 min


Yeast 1.2 liter starter

The yeast is from Brewlab and they selected in on the bases of my water, what I want to brew, and O.G and what i wanted from the yeast

Here is some info on the stain from Brewlab:

Thames Valley 2 - Single character. Standard best bitter & porter
production. Suitable for Strong bitters if roused. Moderate mineral worts preferred, moderate to high ester ability and moderate flocculation.

[oblivious]

You need to a step stater with a volume around 100-200ml, then step this up to the 1 liters starter for the beer.

A little more work and time, but they are different range of stains they can be matched to your system and what you want to brew

[oblivious]

Yea I have a one or two white labs yeast that have had a slow lag time, but i generally allow 5-7 day form the to take of ferment out and settle down. if this happens faster i can put the stater in the fridge for a few days.

I did not really notice any decrease in time

[oblivious]

Just finished kegging this to night F.G. 1.011. Very nice fruity aromas form this yeast. very interesting with the Styrian Goldings, reminds me a little of summer lighting.


Also bottled 27 bottle of my keeping porter its around 7.2%

[oblivious]

What temperature did you ferment it a?t

It was kept at around 17-14c

[oblivious]

It was overly fruity, just nice. I did give it just over two week maybe a higher temp would let it ferment out quicker