pale ale, extract
Source: Alan P Van Dyke,
(firstname.lastname@example.org), HBD Issue #1622,
I finally, after a 3 month absence, got to brew a batch of beer on Saturday.
Usually, I use liquid yeast, following the manufacturer's instructions & popped
the yeast the day before. Unfortunately, that was Thursday, being as that I
thought I would get to brew on Friday. Well, I thought that this was the
perfect opportunity to do a proper starter. So, following my local homebrew
shop propietor's suggestions, I boiled up a pint of H2O with a couple of
tablespoons of priming malt in the microwave, put a clean lid on it, & after
it cooled, I added the already puffed up package of WYeast British Ale (sorry,
don't recall the number). This foamed up nicely, & I pitched it in the wort
on the actual brewing day, Saturday.
It's supposed to be a pale ale. Anyway, the problem is that it started to
ferment rather nicely, but the head never got more than 3/4 of an inch thick.
The fermentation has been very active (it slowed down on Monday night some),
& the yeast on top looks healthy, but it's just not thick. I did use a filter
on the funnel when I put the wort into the carboy, & I had to top it off with
about a gallon of preboiled water. I'm not worried about it, but I am
curious as to what's going on. Usually I get this head that's 2 inches thick
& looks alive. The temp has been sitting at 68, BTW.
A couple of observations unrelated to the above:
Sam Adams Triple Bock tastes good on vanilla ice cream.
Baptists don't believe in drinking because most of them drink real cheap beer.
- 3/4# American Crystal malt
- 1/2# Aromatic grains
- 7# Alexander's pale malt extract
- 1/2# malto-dextrin
- 1/4# turbinado
- 2 tbsp Irish moss
- hops galore (pellets)
- the yeast