Greetings, all,<br><br>I brewed up another batch of best bitter the other day (main post here: <a href="http://pursuing.calefaction.org/2011/12/special-bitter-redux/">http://pursuing.calefaction.org/2011/12/special-bitter-redux/</a>). I used Danstar Windsor to see how it stacks up with Wyeast's London ESB--both have fruity profiles, apparently. I'm going to let it ride until mid-January to see if more time is sufficient to help clear up the beer. It doesn't help that Windsor is a non-flocculating yeast, but I figure gravity might have some effect :)<br>
<br>A side note: we had concerns about the funkiness in the stovetop brown ale, and I found them repeating in the amber. I'm pretty sure it's the molasses; no sign of infection is present in my final bottle of the brown ale, and the amber tastes fine after the first initial roughness. So I'm keeping molasses to a minimum from here on out. <br>
<br>I also started my fenugreek extraction today. in 2 weeks' time we should have something usable to play around with.<br><br>I hope you are all well!<br clear="all"><br>-- <br>Steven F. Killen <<a href="mailto:steven.f.killen@gmail.com" target="_blank">steven.f.killen@gmail.com</a>><br>
| elvestinkle @ twitter<br>| <a href="http://pursuing.calefaction.org" target="_blank">pursuing.calefaction.org</a><br><br>Etsi provectus in sententiis sis<br>Esse parvulus in spiritus debes<br>