Marris Otter Blonde

[Westco]

I brewed an all Maris Otter beer a few years ago and I too thought it was bland, too. You might be able to get where you want to go by varying the mash rests, water chemistry, etc. I find that Special Roast adds a bread crust flavor. Maybe a little would help your blond.

Don't forget that it's a mistake to rely on one set of judges' comments in isolation. Often, inexperienced judges don't have the style knowledge/experience and just look for flaws.

I agree with you on that. I also agreed with the judges that the beer could have used some more malt flavor.


Just a FYI guys. I saved the yeast from this beer and left it in the fridge for two weeks. I just opened it up and poured off the beer. The beer that has been sitting on the yeast taste 10 times better then the actual batch. So maybe I should have left it on the yeast longer who knows.

Westco

[acepilot]

Personally, I'm not a fan of 1056 yeast. In my opinion, it's TOO clean. For most of my Pale Ales (Maris Otter based), I use Wyeast 1968 and ferment at about 68 degrees. The 1968 has wonderful esters I also like to add about 1/4 pound of Special Roast to the recipes as well...and East Kent Goldings all the way. Hmmm....sounds like I just made an English Bitter

Ace

[acepilot]

I personally don't like Wyeast 1056 if I'm using English Maris Otters. It is way too clean in my opinion. When I brew English Bitters, I use Maris Otter and Wyeast 1968 ESB yeast.


Ace