#bestbitter

TDM 1874 - British Best Bitter 4,5%ABV 🎯

As I mentioned in the post from brew day, this beer was made with some help from a colleague of mine and his friend, both of whom are interested in homebrewing.  They came by to tap the keg and level a few pints with me one evening after work (I had the day off) and proceeded to tell me an interesting story regarding my restaurant's owner, an old man, a very dirty washroom and a pair of martinis made with Scotch: hence the name.  If you know me personally, feel free to ask for full disclosure--this is not the kind of tale you post freely on a beer blog.

I actually casked up 1 gallon of the Bitter, and kegged the difference with some dry hops.  This review is for the cask version, which I prefer.  While tasty, the brightness of carbonation and serving temperature lighten the beer a fair bit and dim it's complexity slightly.

Vitals: OG: 1.046 FG: 1.010 ABV: 4.75% IBU: 27 SRM: 9

Appearance: Wicked clarity, a perfectly rich, medium copper, with a thin lace of white head that never really leaves.  S-04 drops out like a rock.  I can literally tip my mock cask side to side and watch this heavy, dense yeast move around the bottom of the cubitainer rather than stirring up into the beer.

Aroma: Caramel toffee, crusty bread, biscuity malt, very warm.  Woody, earthy hops, a hint of dried orange peel perhaps.  A little disappointed with the lack of esters here, but I kept the ferment really cool.  I'd read about the dreaded bubble gum tones of S-04 if it gets too warm and opted to keep it on the bottom end of it's limit.  I would feel well comfortable bringing the temperature up to 65F next time to see if I could get a little apple or pear in here.

Taste:  Probably balanced slightly bitter for a traditional BB, but very much suited to my tastes. It opens with warm, sweet malt which subsides to a clean mid palate and a firmly bitter finish.  While I intended the beer to be slightly smaller (OG 1.042) and finish slightly sweeter (FG 1.012) I don't imagine it would have altered the balance much.

Palate:  My basement is just a little on the warm side for cask serving temperature. The beer is just cool to the touch and tongue.  Carbonation is also slightly shy, it just barely pricks the tongue.  Body is light to moderate and the finish lingers quite some bit.

Brewed up a batch of special bitter today with one of my colleagues and his friend who are interested in taking up homebrewing.  With any luck they will be cranking out a recipe or two on my equipment in the upcoming months.

In a keep-it-simple-stupid type demonstration, we cooked up 6.5 G batch of bitter today, a recipe they could easily manage on their own with minimal startup equipment. 1 gallon of this is destined for a mock cask experiment: in a cubitainer a la qhrumphf; the rest to be kegged and growled for my helpful aides.

I've also taken up oxygenating with pure O2. 

Special Bitter -- 12/01/15

Estimated OG: 1.042 Estimated FG: 1.012 OG: 1.046 IBU: 28 SRM: 9

Grain Bill: 8 lbs maris otter 8 oz flaked oats 8 oz biscuit malt 8 oz crystal 45 4 oz crystal 150

Hop Bill: 1 oz East Kent Goldings (6.3%AA) @ 60 min 1 oz East Kent Goldings (6.3%AA) @ 15 min 2 oz East Kent Goldings (6.3%AA) @ 0 min

Yeast: 1 pkg Safale S-04

Other: 1 tsp wyeast yeast nutrient @ 15 minutes 1 tsp irish moss @ 15 minutes

Brew Notes: mashed at 152F for 60 minutes pitched at 65F oxygenated for 20 seconds with pure O2