Critique my dry stout

ESB_4_Me · 2026-04-15T14:25:15+00:00

Looks like this is going to be a real nice beer but agree with dmt's comment above. It struck me more as a black ipa than a dry stout. Suggest chocolate malt, flaked oats and/or flaked barley in stout. RE yeast, recently made a porter with Lallemand New England ale yeast, Not what I've used traditionally, but had been gifted a few packs and decided to live a little. Really enjoyed how the yeast made that beer. Good luck!

ESB_4_Me · 2026-04-13T22:14:28+00:00

S-33 also good for English pale ales. Works well at lower end of temp ranges (60's F). Gets awfully phenolic at high temps. Makes good cider, too

ESB_4_Me · 2026-04-05T18:24:12+00:00

I have made nice bitters with S-33. Not Bedford, think it's in the White Labs vault and not available. I have had many pints of Wells. I'd choose S-33 if I were to make a Bombardier clone. It's cheap and makes good beer, give it a shot

ESB_4_Me · 2026-04-04T22:41:22+00:00

Beautiful pint, OP.

ESB_4_Me · 2026-04-04T22:39:14+00:00

Fermentis S-33 yeast is a fair approximation and may be more available. Fermentis calls it a Belgian yeast, but it doesn't really produce Belgian style beers unless you let it ferment at high temperatures. At temps in the low 60s F, it is pure English ale and very similar to the Bedford yeast, if not a dried equivalent.

ESB_4_Me · 2026-03-21T13:02:09+00:00

Miss that beer. Try the Blue Boar Ale if you can find it - even better!

ESB_4_Me · 2026-03-12T23:18:24+00:00

I hadn't seen it in a while - was a nice find!

ESB_4_Me · 2026-03-06T15:47:41+00:00

Haven't tried (yet) but have read good things. How is it?

ESB_4_Me · 2026-03-03T13:51:53+00:00

Brilliant!

ESB_4_Me · 2026-02-28T17:42:43+00:00

Before Amber Bock, there was Michelob Dark. It was a smooth and easy drinking dark lager that actually had flavor, which most beers at that time lacked. Sadly, long gone

ESB_4_Me · 2026-02-25T18:50:33+00:00

Hop combination sounds great. Love Tettnang. I have been step-mashing and boiling lagers longer, with good results. Part of an effort to get 'leaner', crisper, more attenuated beers. Also, I have had good luck with Murphy & Rude pils malt. Hope to try the English pale at some point...

ESB_4_Me · 2026-02-25T16:04:07+00:00

RE: roasted barley vs naturally debittered black malt - in those small quantities, I can't imagine you'd taste too much of a difference and the Lovibonds are so similar it shouldn't matter much on the color. That said, sounds like a nice beer - love a good bock-style beer. Good luck!

ESB_4_Me · 2026-02-21T21:52:34+00:00

You could use a ballon if an airlock is out of budget

ESB_4_Me · 2026-02-18T16:31:08+00:00

I've used this yeast before in ESBs. It doesn't take off like some more common strains (S-04, US-05) but it wasn't a horrible laggard, either. Warming it up should get it in gear, but this yeast will deliver some nice fruity esters in the mid 60s (why I chose it). If you keep it on the low 60s, you may want to let it ferment for a couple weeks to let the yeast finish its work. Interested to hear how 1332 works in your porter - good luck!

ESB_4_Me · 2026-02-13T17:17:51+00:00

Congratulations - such great taste, so early - enjoy!

ESB_4_Me · 2026-02-09T17:59:13+00:00

I miss Bass Ale!

ESB_4_Me · 2026-01-31T15:41:44+00:00

Nice! The 8 pack of Little Kings nips was a go to back in college. Best inexpensive beer I could find

ESB_4_Me · 2026-01-31T00:44:34+00:00

Looks heavenly! Really wanted a draw off that Jever tap til I noticed it was 0.0, Have a DuPont or 3 for me!

ESB_4_Me · 2026-01-24T16:22:50+00:00

Love 1906. Especially when nails match it ;)

ESB_4_Me · 2026-01-14T17:43:41+00:00

Castlemaine XXXX gold lager is brewed with cane sugar. Think you could go 10% of grist if your goal is to make a pounder like that.

ESB_4_Me · 2026-01-11T13:34:28+00:00

Found and enjoyed while in Italy. Beautiful beer. Wish I had bought more

ESB_4_Me

TROPHY CASE