dminnery wrote:Since my son was born 4 months ago, I mostly brew brews in the 4-5% abv range, I like being able to drink a few beers and get up a couple times a night without feeling like crap in the morning.
I mash around 152 and ferment at 66-68, I tried 1968, 1056, pacman, 1332 1nd 1318, I like the latter best for this beer. 1968 throws off too much esters, but 1332 (northwest ale) was pretty good.
BTW, the 21A bitter inspired me to try bitters when I had it on tap at their pub.
I've also tried some Munich with it, but I think I like it better as I listed above.
Hope you like it! Next batch I'll try dry hopping.
I finish around 1.014 which leaves some body.
I happen to have a bag of Wyeast 1335 - Brit Ale II on hand, so I will start with that and ask them to bring in some 1318 with the next order.

