Jims ESB

Post by **Jim** » Fri Oct 30, 2015 10:07 pm

For those looking for the discussion on the next brew to make, I've split it off into the Tap Room here.

JamesF · Post by **JamesF** » Fri Oct 30, 2015 11:12 pm

What sort of figure are we aiming at for the final gravity of the ESB?

James

Piscator · Post by **Piscator** » Fri Oct 30, 2015 11:16 pm

JamesF wrote:What sort of figure are we aiming at for the final gravity of the ESB?

James

Hi James - BeerEngine says to expect around 1.012, I plan to check mine in the morning - what have you got?

Cheers
Steve

JamesF · Post by **JamesF** » Fri Oct 30, 2015 11:45 pm

I was planning to check mine tomorrow too, but by coincidence and not really through any skill on my part 1012 was the sort of figure I had in my head.

James

Post by **Monkeybrew** » Sat Oct 31, 2015 9:21 am

Mines currently at 1.012, but it started life at 1.042, so I expect it to drop a bit lower.

Going to take the temperature up to 21C for a few days now before racking.

Cheers

MB

Hanglow · Post by **Hanglow** » Sat Oct 31, 2015 9:59 am

I'm raising temps too. My first batch of bitter with this yeast ended up slightly overcarbed so I'm taking no chances with this beer

simmyb · Post by **simmyb** » Sat Oct 31, 2015 10:03 am

Mine was at 1.011 last night. Used Fullers yeast at 19C, clear as a bell already! Temp up to 22C for a day or two and will probably bottle on Monday/Tuesday.

Piscator · Post by **Piscator** » Sat Oct 31, 2015 11:57 am

I'm down to 1.012 this morning and it's starting to clear very nicely already - I don't have time to bottle this week so it can sit safely in the fermenter until next weekend. That works out okay for me as I plan to brew again next weekend anyway and will re-pitch from the slurry of this brew.

The hydrometer sample was quite bitter but not in an astringent way with plenty of hop presence - the malt came over pretty well with a distinctly pleasant caramel/toffee note in the background.

Cheers
Steve

simple one · Post by **simple one** » Sat Oct 31, 2015 7:23 pm

Just put mine on late. Nice colour, around 50 ebc, and 25 IBUs all from home grown fuggles. Like many, I have used a Fullers yeast.

It should have been a 1042, but due to new techniques I hit 1050. Fermenting at 18c for 3 weeks.

WalesAles · Post by **WalesAles** » Sat Oct 31, 2015 7:27 pm

AaaaaaaaargH!
All you Posh People have got your Brews down to 1010 - 1012, checked mine today for the first time and it was 1020

Gave it a stir to try to wake up the Yeast, if not moving by Monday another pack of Yeast is going in!

Bloody Beer! Why do I bother?

WA

simple one · Post by **simple one** » Sat Oct 31, 2015 10:47 pm

Jim wrote:OK, time to tot them all up!

This it what I make it - if I've misread any volumes or missed anyone out, shout up!

JIM's ESB BREWALON TOTALS - October 2015

D4nny74 - 23l
Guypettigrew - 5.5g (25l)
Jim - 24l
Hanglow - 25l
JamesF - 25l
Bquiggerz - 23l
Piscator - 27l
Simmyb - 27l
Jaroporter - 26l
Monkeybrew - 19.5l
Blue Panda - 23.5l
injac - 18l
kearnage - 23l
sjnovis - 19l
WalesAles - 18l
JonoT - 30l

Grand Total = 376l = 82.7 gallons = 2.3 bbl!!!!

Well done chaps, a fantastic success for our first official brewalong!

Add my 6 gallons on too!

Chrissyr63 · Post by **Chrissyr63** » Sat Oct 31, 2015 11:46 pm

Hi,

I did 23l on the Sunday - added an extra 300g of dark crystal by mistake - but should be close !

C

Post by **Jim** » Sun Nov 01, 2015 9:11 am

Both added.

JonoT · Post by **JonoT** » Sun Nov 01, 2015 11:08 am

Just taken a final reading 1.012, and smells lovely.

Now cooling ready to bottle tommrow evening. I've got helpers booked to help wash and fill bottles!

jaroporter · Post by **jaroporter** » Sun Nov 01, 2015 9:13 pm

so, first check after 7 days in FV..
main batch was a fresh, rehydrated pack of nottingham. then had a few litres i had thought i probably overpitched with some 002 slurry (that i'd wanted to use for it all, but wasn't sure if it was okay). early results are in and woah!

both seem to have hit terminal gravity, that would appear to be 1,010 from 1,050, giving 5,3%

the nottingham bulk is still yeasthazy and maybe because of this seems a lot lighter in colour than the 002 trial. it's clearly very young but it tastes muddled and clearly like homebrew, y'know? no real ability to pick up hops or malt flavours yet..

but, the 002 trial is fecking delicious!! dropped bright as anything. beautiful deep gold colour. seemed at first no major yeasty flavour contribution (due to high pitch rate i guess) but stand it against the notty batch and suddenly you realise all the unsung hard work!! beautiful pint. the notty batch seems quite dry, but the 002 really pulls out the sweetness from the crystal malts i think. also is a wonderful earthy taste that is distinctly progress (i skipped both goldings additions). seven days and you'd sink a few of those in the pub. sure it'd improve as well, but i don't think it'll see the evening out..

certainly eye-opener for me regarding pitching rates for the future, though i want to be careful not to let it ferment too clean (or hot, i guess). i'm gutted i didn't just chuck that slurry in the main bulk, though perhaps remind me that the next time i'm chucking 25L infected porter down the drain..

seen a lot of you guys used fuller's yeast, so looking forward to your tasting notes. (same for all variations too!) cheers jim, this has been great

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