Batch 22

I’ve brewed American Pale Ales numerous times so it’s time I set sail and do something on the other side of the big water so here’s a English Pale Ale.

Biggest difference between American and English Pale Ale is, according to me, the aroma. The American style has a more fruity, berry and grape aroma than the English counterpart which I think has a more bready and earthy tone to it.

The recipe for this beer was at least pretty simple but surprisingly the yeast was a bit different and I read a lot of different opinions before choosing it, not all was good but since I want to try stuff I thought I should have my own opinion. Now that I’ve tried it I think it’s good, it highlights the malt character of the beer but it also added something funky.. I can’t really describe it and I don’t know if I like it or not but I’m glad I tested it.

Apart from what flavors the yeast provided it was a real monster while fermenting, even if I set the temperature to 18-19 Celsius it went mayhem and one day I found a lot of yeast overflow inside the chamber. I never took a picture of the whole mess but I did take a picture a bit after I had cleaned up most of it, in the picture below you can see that it has been escaping through the airlock.