PJO
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- 23/2/05
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The weekend before last I brewed an English Bitter (OG1.038) with the W Yorkshire yeast, and I knew I was going to be brewing a lager this weekend. So I brewed an extra 15L of the Bitter and pitched the Munich Lager yeast and fermented at 20C (as a starter).
I racked it this weekend and was surprised to find that it tasted bloody good, was expecting some sulphur but there wasn't any. Its definitely not as fruity as the Yorkshire batch but should be a quaffable pint, will crack it this weekend. :icon_cheers:
Cheers
Petr
I racked it this weekend and was surprised to find that it tasted bloody good, was expecting some sulphur but there wasn't any. Its definitely not as fruity as the Yorkshire batch but should be a quaffable pint, will crack it this weekend. :icon_cheers:
Cheers
Petr