BeerBorg

The_Professor wrote:

bpgreen wrote:Maybe the fruit flavor is coming from whatever yeast/bacteria/fungus is fermenting it?

Looking at my first post I see I neglected to mention what yeast I was using for this. I'll add that.

I used about a half package of S04.

My thought as I was sipping it was that the hop bitterness mixed with the fermented molasses was doing it, maybe. Also, no telling what the long boil with the hops and wheat bran might be bringing flavor wise. I'll be interested what survives to next week.

Since you didn't list a yeast, I thought maybe this was like some of those other old brews you've done where you let whatever lands in it take care of the fermentation.

bpgreen wrote:[Since you didn't list a yeast, I thought maybe this was like some of those other old brews you've done where you let whatever lands in it take care of the fermentation.

Yeah, I realized that when I saw I hadn't listed a yeast.

Both this GW beer with Golden Syrup and the bran beer had S-04 pitched.

I will probably use Nottingham for the GW beer with Black Treacle this weekend since I'm out of S-04.

Here's the pour pic for the George Washington Small Beer made with Lyle's Golden Syrup.

It is ageing nicely. It has a pretty mellow flavor. The flavor is somewhat similar to a "cream ale" soda pop. Thicker body, alcohol. I didn't get too crazy with the hops this time, maybe 15-20 IBU. That seemed to be enough to do a decent job of taming the sweetness. I would guess this could actually stand up to a regular English Pale Ale/IPA hopping.

Wow, that looks like a super cloudy hef.

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