But you;re using British ingredients, right?
Sorry. I want mine to taste American (clean, American hops). I tried low fermentation temp with the Windsor hoping for a clean ferment. I probably could have asked the forum for guidance and not gone there. But learning by doing is fun too.
I brewed with what I had on hand. I had Windsor and English chocolate so I used those in place of American ingredients.
As an aside, I am trying to empty my brew closet, so, I can start ordering my recipes one at a time. Then, I will order exactly the ingredients I want rather than compromise based on what I have on hand. I only brew once per month so it is taking a while.
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Actually, I like the session American Brown idea too. You could pack a lot of flavor in a ‘small’ beer like that. And FWIW I used 1450 in the standard American Brown I just made. It might be the best yeast choice for an American session beer IMO - it attenuates pretty close to 1056, but the full mouthfeel it gives makes it seem like it doesn’t.
EDIT - I need to brew something like Denny’s and what you’re talking about. Good ideas.
I will try the 1450. I like that yeast. Actually, since the forum has been talking about lately I have wanted to try it in several brews.
Tommy M.
Starkville, MS