Brooklyn Brewery’s Garrett Oliver Will Bottle White House Beer

I had thought the beer would be slightly drier and stronger than it turned out to be. But there were two unknown variables here: the pre-made malt extract and the yeast strain I used, both of them for the first time. Not all malt sugars can be fermented, and some yeast strains are more aggressive than others. 

A quick taste of our proto-beer revealed a broadly fruity palate with some caramel and floral notes, and a good balancing bitterness. Based on this and the lab analysis, I decided to follow the recipe as written and leave the beer undiluted. We will bottle soon, and I think this beer is going to be fine.
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