Keepin' It Real!

[Whorst]

Going to start in about a half hour. Simple, yet effective, hop infused ale. I have never used WLP-041, Pacific Ale Yeast, although I understand its origins are clearly rooted to your island. Another case where your pals across the pond renamed a yeast. In this case, a liquid variety. If this yeast is the puppies backside, it will be renamed to UK-041 Wet. I'd appreciate some understanding with less ridicule if this name change sticks.

Ok, now a recipe from the archives of the arts.

Keepin' It Real Imperial Pale-to be conditioned naturally and served on my newly rebuilt Angram Beer Engine!! Yippee!!

11lbs. Bairds British Pale Ale Malt
1lbs. Crystal 10L
.75oz. Amarillo @ 60 min
1oz. Simcoe @ 30
1oz. Citra @ 15
Dry hopped with all three varieties in cask(corny)
Yeast: UK-041 Wet, formerly WLP-041 Pacific Ale Yeast
Water treatment: Campden, lactic acid, 1/2tsp Calcium Chloride
O.G. 1.060(somewhere around there)

Your West Coast pal in the arts, signing off!!

W

[Invalid Stout]

That looks like the kind of thing I'd like to have lower in gravity … just so I could drink more of it.

[Whorst]

Just finished. Starting gravity came out to be 1.060.
I am damn proud of my efforts today.