I did actually take a sample intending to send it for science, but a taste test settled what was wrong with the wort: it wasn’t sweet. And when doing the re-run brew, I pretty much solved the mystery. Having one litre less water in the kettle for the initial heating to strike temperature meant that my temperature meter wasn’t touching the water when I set it up like I usually do :o) Thus the water got too hot and I ended up mangling my enzymes.

Take #2 was cooked yesterday and is now happily bubbling away. For the next brew due in a month or so, I’ll put in an order for some more Lager Malty from you :)