Pale ale is done. While good tasting I’m not tasting a big difference, perhaps a bit lighter but close to the amber ale.
I’m not making beers based on color coordination so I think Amber ale it is for playing with on recipes.
Tried out the neighbor’s beer quite dark and very dry. Not bad at all but I’ve found I like the fruitiness of the Cascade Hops. But I like wheat beers and I think they are a bit sweeter than barley based beers.
So I got a Dark ale to brew following the same recipe and ingredients. This should give me a base for branching out into my own brews.
- Sanitation is everything, rince/soak bottles then run through a dishwasher without the dry cycle. Even my Mr. Beer bottles have survived the dishwasher’s lower rack. Scrub with a bottle brush if unsure of origin.
- Buy a small bottle of acid based sanitizer, I use 5 star for a spray bottle and for my buckets, bottles, lids and caps. I keep a spray bottle and spare bucket for the excess as long as it foams a bit it’s supposed to be good for sanitizing.
- White sugar as a prime for carbonation seems to be just fine. 2/3 of a cup in 2 cups of boiled water cooled per 5-6 gallons of beer and all bottles are good on carbonation with no explosions. I know some suggest corn sugar but I think it’s a selling point.
- I prefer “Tall boy” bottles rather than 12-16 oz. It just seems easier and faster to me. The local “Beer lady” has mini-Kegs” so I may have to check those out.
- These simple recipes for ales and wheat beer give me a good base to build on. But doing the “simple” very well is hard. I think it is a lesson we often forget. Plus I really am enjoying the process and I got beer and no sin taxes paid.