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

[dunleav1]

I made JZ's Standard/Ordinary Bitter three weeks ago. First time using WLP002.
I made a 1L starter and pitched at about 24 hours. The yeast was fresh.
My OG was 1.043 and my FG was 1.013. My OG was a little higher than JZ's recipe and I got good attenuation out of WLP002.
I fermented at 68 with a temperature controller. I kept the beer on the yeast for 12 days, I hasd a healthy pitch and I aerated for 60 seconds with pure O2.

The recipe has 8 oz. Caramel/Crystal 120 and 4 oz.of special roast.

Does this recipe or yeast give a butterscotch taste up front?
I guess my question is this the recipe, yeast profile, fermentation issue?

It's tasty regardless.


Thanks,
JD

[Oktober]

You might be picking up the caramel-type flavors from the malt or some of the 'English' yeast character. The last Mild I did with 002 had a similar flavor.

I've got the same BCS Ordinary Bitter fermenting away in the fermentor now, which should be done by this weekend. I'll let you know if I get anything similar (although I'm for WLP004 instead of WLP002 - using the bitter is a 'starter' for some other English beers I'm planning).

-Okt

[BDawg]

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

[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.

[brewinhard]

You are most likely getting a mix of the crystal 120, english malt, and english yeast aromas. When all of these meld together in that recipe they do present as somewhat toffeelike or even kind of buttery (maybe slight diacetyl). That is a classic character of many english brews. Their yeast is very full of character that took me a while to get used to. Now I love it!

[edisonst]

I just brewed the same recipe with wyeast 1968 and got no butterscotch flavor. Maybe you have some diacytal...I know a lot of people do a d-rest with that yeast.

[dunleav1]

I had a healthy pitch and the beer sat on the yeast for 12 days. I don't think it's dicetyl.
My special beer is gasing up now so I'll see how it compares.

[ApresSkiBrewer]

Even with a healthy pitch and great areation/fermentation in general... the yeast can still give ya a little bit. It might just be a touch... or none at all, either way, you're within the style if that is the case. Maybe try bumping your ferment to 70/72 when it is winding down next time, and see if it changes the toffee/butterschotch flavor you speak of.

Regardless, it sounds like a great beer. It would pair well with my sausage and eggs im having for breakfast.