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Posted by tgl on 2008-01-07 03:22:47 +0000

Batch #14: ESB

2008JAN06 ~3.5g water 8oz Light Munich 8oz Crystal ~60L 8oz Flaked Barley 25min @ 160F 8lb Mountmellick Light Malt Extract Boil 70min: 1.5oz UK Kent Golding Plug (5.0%) 50min: 1oz UK Fuggle Pellets (5%) 12min.: 1oz UK Fuggle Pellets (5%) Added ~1.5g water to fermeneter Pitched Wyeast Propagator, #1968 London ESB OG: 1.064 Completely screwed up the hop schedule, don't surf the web and brew, folks. Different malt extract from previous, which is unfortunate. Cut down boiling hops to 1.5oz from 2. Did not add roasted barley. Not the full 10oz of Crystal as I only had 8oz in the house. Used 4oz of brown sugar trying to propagate the yeast. I'm going to keep the fermenter upstairs, the basement is too cold.
Posted by ConorClockwise on 2008-01-07 08:21:18 +0000
I really, REALLY want to taste this... ... In 3 weeks. Ale yeast right?
Posted by tgl on 2008-01-07 14:54:25 +0000
Hopefully, no yeast action this morning. #1968 is supposedly the same strain used by Fuller's.
Posted by tgl on 2008-01-14 00:40:39 +0000
2008JAN013 Moving to secondary fermenter. Specific Gravity is 1.020, a bit high. Tastes sweet still, then a touch of bitterness.
Posted by tgl on 2008-01-29 03:59:38 +0000
2008JAN28 3/4 cup cane sugar to prime (with 3/4 cup water). Bottled. 45 12oz., plus some to taste and test. FG 1.024 (~5.4%) Took the gravity after adding the priming sugar. Maybe that's why it went up. In general, I have a yeast attenuation problem. Malty nose, sweet to start (duh), finishes bitter. Lingering sweet aftertaste, not so clean.
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