F+ Beer

Adventures in Homebrewing and All Things Hoppy

Benchmark

Now that Miso Bitter has had time to condition for a while, I decided to pop one open to compare against a handy counterpart: Red Hook’s ESB.

Both were served from bottle into glasses at about a good standard ale temperature (somewhat chilled but not fridge-cold).  My wife and I both partook in the tasting session.  The table below sums up a kind of amalgamation of our notes.

I think further bottle time will improve carbonation quality.  Miso Bitter is way better than my first ESB due to my correcting the hose issue that caused the oxidation problems.  About the “homebrewiness”: my next process upgrade will be to incorporate a yeast orgy pre-party (via a yeast starter regimen and stir plate) into my brewing procedures, as this is probably the most effective way I can further reduce off-flavors.

Advertisements

Single Post Navigation

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: