pre xmas stocktake..any suggestions please

[timbo41]

folks this seems to be screaming to be made into an E.S.B, all suggestions appreciated. Only got an 11g
English Ale dry yeast.
I ask because my recipe formulation is still in infancy. Something full bodied around 4% be nice.
Full volume biab,single infusion preferred!

[Ben711200]

All the MO and the all of the other pale malt. all of the caramalt, a touch of chocolate, then Brewers Gold for bittering and WGV late (and dry if you fancy), total bittering to around 25-30ibu.

I'm a novice, but that's the direction I'd go.

[jmc]

For an authentic ESB flavour with good body, why not harvest dregs from a couple of bottles of Fullers 1845 or Bengal Lancer?

[TC2642]

Wyeast 1968, if I remember rightly was a good yeast to use, I haven't made an ESB in around eight years though so my memory is a little fuzzy.

[timbo41]

Thanks folks...see we're thinking along same routes. if I salvage some dregs I presume I'd need to step up to a significant starter

[TC2642]

Be careful if you use Lancer, from my notes I do remember it being rather sulphury.

[jmc]

Be careful if you use Lancer, from my notes I do remember it being rather sulphury.

Beg to differ.

Last 2 brews used yeast from 2 bottles of Bengal lancer. Its been the same as ones produced from 1845.

Try and get bottles with long sell by period so you know they're fresh.

I do 200 ml step then add further 500cc wort. Ends up around 800cc with dregs.

[timbo41]

Food for thought. never used anything from breweries before although I get the idea. cheers

[TC2642]

Be careful if you use Lancer, from my notes I do remember it being rather sulphury.

Beg to differ.

Last 2 brews used yeast from 2 bottles of Bengal lancer. Its been the same as ones produced from 1845.

Try and get bottles with long sell by period so you know they're fresh.

I do 200 ml step then add further 500cc wort. Ends up around 800cc with dregs.

Interesting, I may have to grab myself another bottle and see if that was a one off then.