Redhed on the West Coast or was it Germany ? 5/10/13

Brewed a West Coast Red with load of Amarillo and HBC 342 hops tonight. I fly sparged and used the hop back.
I used 84 g Amarillo and 56g of HBC 342 (Mosiaic).
This beer should be a fruity hoppy beer.

Dooh! The plan was to use WLP022 yeast, but I grabbed the wrong harvested yeast and pitched WLP860. I didn't notice until I went into the garage and smelled Sulfur two days later.
It looks like WLP860 was very happy to ferment and 68 but did stress it out so it threw off sulfur.


At tasting this beer isn't bad at all. The lager yeast fermented fast, cleared fast, and didn't leave off flavors. It if did leave an off flavor it complements the fruityness of these hops.
Nothing left to do but Karrie on...