The bitter I just brewed is awesome. It definitely transports me back to the motherland. My question pertains to yeast and hop character. I've got $20 worth of hops in this brew. EKG, fuggles, and two types of Styrians. I used all of them in this brew. The bitterness is lovely, full and round, without any harsh or astringent flavours. But, my dilemma is I don't think I could identify any of the hops except maybe the EKG. This is more than likely down to the yeast. I will say that I really like 04, but I think I could have used other hops or maybe just one variety and got the same result. If I use 05, I can identify Amarillo, Centennial, and Cascades. Those are the big three I use the most for pale ales. Thoughts??
Cheers,
Whorst
Question to artists engaged in English brewing....
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hoppingMad
Like you, I use Amarillo and Cascade quite a bit, have not used Centennial so far. So I'm interested in what you say. My APA 4 months ago majored with Amarillo as the late hop with Cascade also added late but only a little. My current APA, still bottle conditioning was the reverse.
However I used Saf S-23 for both, not ale yeast.
Regarding your querry on whether the yeast choice enhances or deminishes one's ability to distinguish individual hop flavour, its an interesting thing just how combinations of late hops work together. I cannot answer your theory with anything definative but my opinion is that its possibly more to do with your addition timing,hop quantities and varieties, but I can't prove it.
I would also say that I think a combination of late hops will prove to be the preferred option for your PA's rather than a single variety. Some will dissagree ... I hear them coming ... but IMO its a bit like blending coffee beans or using several malt varieties.
That said, great beers can be and are, made with single hop varieties. Sounds like a contradiction but I'm really speaking about American Pale Ales. ( my interpretation )
However I used Saf S-23 for both, not ale yeast.
Regarding your querry on whether the yeast choice enhances or deminishes one's ability to distinguish individual hop flavour, its an interesting thing just how combinations of late hops work together. I cannot answer your theory with anything definative but my opinion is that its possibly more to do with your addition timing,hop quantities and varieties, but I can't prove it.
I would also say that I think a combination of late hops will prove to be the preferred option for your PA's rather than a single variety. Some will dissagree ... I hear them coming ... but IMO its a bit like blending coffee beans or using several malt varieties.
That said, great beers can be and are, made with single hop varieties. Sounds like a contradiction but I'm really speaking about American Pale Ales. ( my interpretation )
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bitter_dave
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Whorst
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Chiltern Brewer
From what you describe I would say you have nailed the classic hop profile of an English bitter. IMO a combination Fuggles and Goldings strains will tend to meld together more so that American hop strains which can be quite assertive in my limited experience - e.g. Cascade's grapefruit twang can be spotted a mile off - so don't be so tough on yourself! 
Perhaps for a more distinct hop flavour you could heavily late hop with a single English variety, or just use a single variety full stop. My usual approach is to use Challenger (I grow my own so always have some available) as my base/bittering hop and then pair this with either Goldings or Styrian Goldings.
I've not used S04, but would say that if you want to emphasize the more subtle English hop flavours you should look for a yeast that leaves a clean neutral taste. Again personally I find Wyeast 1275 Thames Valley suits me.
Perhaps for a more distinct hop flavour you could heavily late hop with a single English variety, or just use a single variety full stop. My usual approach is to use Challenger (I grow my own so always have some available) as my base/bittering hop and then pair this with either Goldings or Styrian Goldings.
I've not used S04, but would say that if you want to emphasize the more subtle English hop flavours you should look for a yeast that leaves a clean neutral taste. Again personally I find Wyeast 1275 Thames Valley suits me.
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Whorst
I had the party last evening and went through 10 gallons of beer in three hours. Another 5 would've been a good idea. My lady friend invited her girlfriend, who brought along her Scottish cousin, Ron. Apparently he liked the Bitter, and the Golden Ale. He made some interesting comments about the Golden, which was fermented with 05. He thought it was very English tasting. What's interesting is this beer was 60/40 Maris Otter/Durst Pils Malt. Hopped with Amarillo and Centennial. This beer was pretty nicely balanced, but had a slight fruitiness, and rich bitterness that wasn't cloying or harsh. I would definitely brew it again. I noticed if you chuck in a bunch of hops at flame out, and you use 05, you can really pick up hop aroma. If you haven't tried the Amarillo/Centennial combo, give it a whirl. Don't go nuts on the Amarillo for bittering, and finish relatively heavy with Centennial.