Sampled. Today .. Delicious. Dicetyl faded. Nice blend of Hops flavor, maltiness, butterscotch, and alcohol. very slight carbonation. It has character almost like a wine. Delicious with lots of flavor.
ESB 1 – Tasty
ESB 1 – Oops.
I realized that the scale that I measured the sugar with was about an ounce off. There is only about 3/4 cup of corn sugar or slightly less.
ESB 1 – Bottling Day
FG 1.016 – Bottled w/ 5.25 oz dextrose in 2 cups water boiled 10 mins, cooled to room, and added to bottling bucket. – Diacetyl faded.. definately can taste the hops. Seems to compliment the alcohol flavor and slight buttery ESB flavors from this yeast strain. Reminds me of Red Hook ESB except more malty, More Hop Flavor, Not as bitter as a Red Hook ESB. Not really overpowering on the hops flavors.
ESB 1 – Racked to Secondary
SG 1.018 – Racked to Secondary – Tastes warm. Diacetyl noticeable.
ESB 1 – SG Update
SG 1.020
ESB 1 – Progress
SG 1.021 Airlock activity.. every 20-30 seconds. Noticible malty flavor. Good and Bitter. Nice Hop aroma. Alcohol flavor seems a litle harsh. Diacetyl. Hopefully it will age well.
ESB 1 – Brew Day
3.75 lbs Thomas Coopers Brewmaster Selection IPA
3.3 lb of Briess sparkling amber LME
6 oz of Light DME Muntons
7 oz of Brown Sugar
1 lb Corn Sugar
Once boil began. I started 25 min countdown and began adding hops
1oz Fuggles 25 min
1oz Fuggles 15 min
1 tsp Irish Moss 15 min
1oz Kent goldings 10 min
1oz Cascade 5 min
Zepher hills water used to fill up to 5 gallon mark
OG 1.060 @ 72F. OG 1.061 Corrected
ESB 1 – Yeast Activated
Activated 1968 London ESB Ale Yeast propagator smack pack.
ESB 1 – Yeast starter
Made a 1.5L starter wort – 5.25 oz malt sugar and 2 L of Zepher Hills water- boil for 15 mins. I added a good pinch of fuggles hops . Then pitched yeast starter into wort.