Just an update on the ESB. Yesterday outward signs of fermentation were disappearing. The krausen was gone. By evening it looked like it was already clearing. WLP002 seems to act differently from WLP001, at least in terms of flocculation. It’s super clumpy even when roused.
No sign of airlock activity whatsoever. The gravity was 1.022. The OG was 1.068. I think that’s around 68% attenuation if I’m not mistaken. In the ballpark, but I was hoping it would finish a few points lower. Could still happen I suppose. I roused the yeast and increased the temp to the low 70’s. It had been at 64 F since pitching. At the very least a temp increase should help the yeast clean things up. I’ll check the gravity again tomorrow. Today is day 5. Fermentation started 8 hours after pitching.
This is the first time I’ve used WLP002. I’ve mainly feremented in buckets in the past. I’ve been using glass for my last half dozen batches. It sure is nice to actually see the beer change through the fermentation process.
I was hoping for around 1.016. It settled on 1.020 – or just under – and hasn’t changed for 10 days. Based on the taste of the gravity sample it’s going to be a really nice beer. I normally like to wait at least 8 weeks. It seem like this may be ready now, at 4 weeks. I racked it to a corny.
Should an ESB have less carbonation than an APA or IPA? I carbonate those by setting them at 13 psi and 36 degrees F for several days.
I carbonated the ESB last week and wanted to follow up again. I sampled it yesterday. It turned well. Not much in the way of hops, but a lot of malt aroma.
It has way more body and malt flavor than the beers I’ve been drinking. I just finished off several kegs of pale ale that I made in September (which made room in the keezer for the ESB). This beer is really different from those PAs, which were thin and quite hoppy.
I’ve never been a fan of really malty beers. Still, this ESB is quite drinkable. It has a nice deep copper color. I think I’ll make this again, but cut the Crystal 60 and Carapils in half, and add slightly more bittering hops. Something more along the lines of the recipe below. Perhaps as a cask ale for a Super Bowl Party!
That is very close to my ESB recipe which I really like this time of year. I use 9# MO, 1#Crystal 60, .5# carapils. No Amber Malt. I also use Wyest 1968 which rounds it out very nicely…
I know what you mean about this time of year. Beers for seasons.
The Amber malt probably doesn’t add much and can easily be left out. Another taste tonight makes me think the original recipe may be OK.
The more I try and evaluate my own beer the more I appreciate trained beer judges. The same beer can taste different to me from day to day. I thought this bordered on cloying the other day. Not today. I don’t know if the beer changed or my taste buds changed.
I’m going to pick up a Fullers ESB to see what an ESB is supposed to taste like.
Here’s what mine looked like. The glass is a little frosty. I probably should drink this beer warmer.
