Our first experimental brew:
A traditional bitter ale, brewed from pre-hopped (likely Goldings) liquid malt extract made from a blend of pale and crystal malts using Gervin GV12 English Ale Yeast in our 11.5 litre (20 pint) fermenter.
Brew Date: 06/01/2017
Fermentation 9 days at 22°C – a quick starter with the majority activity in first 48 hours.
Conditioning (pressure cube), 20g brewing sugar (1g/pint), 3 days at 16-18°C and two weeks ambient > 10°C
Reasonably clear after 2 weeks of conditioning, light brown bitter, reasonably alcoholic in body and a distinct lasting bitterness and a touch earthy, mildly carbonated, slight head formation but didn’t last long. Leaving to condition for longer, some to bottles.