JZ - Standard/Ordinary Bitter - wlp002, recipe, or

[ApresSkiBrewer]

btw, impressive kegged listing. You need some help freeing up some of those kegs?

[andy77]

btw, impressive kegged listing. You need some help freeing up some of those kegs?

Me, too! I'll help!!!!

[dunleav1]

I've been a brewing kick the last few weekends. posting.php?mode=reply&f=19&t=16761#
My thought process lately has been if I'm brewing 5 gallons why not 10 gallons?
I have 2 mash tuns and as long as I space the mashs 90 minutes apart it only adds 90 minutes to brew day.
I just have to make sure the two beers have similar fermentations.

[dunleav1]

Could be a touch of diacetyl which isn't out of line with this yeast and in this style.

I recant the butterscotch - it's more toffee or caramel tasting.
I'm thinking it's the 120 crystal - I never used it before.

I have JZ's special bitter fermenting now, it has 8 oz of 120 as well. I'll be kegging that beer up this weekend and I'll see if I get the same taste.

I'm making the JZ ESB this weekend and the 120 crystal is cut in half in this recipe. I'll see if it's less up front than the standard and the special.

Ok, I just tasted the special bitter. It's been sitting for a while....
It's definately the 120. The special bitter recipe is a little different grain bill then the standard bitter as it has aromatic, so the 120 is not as much in your face.
I've made two different beers with this wlp002 cake so I don't think it's the yeast.

[BigNastyBrew]

I'd be more inclined to believe it is a combination of malts instead of just one. Lemons and egg whites taste different alone but put them together and you have mayonnaise.

I've noticed that the British malt flavors are intensified when the special roast is used, even at the small amount in the bitter recipe.