Last night I bottled the Fuller's ESB and it went okay. I had a little bubbling in the bottles for a while, but other than that it was quiet siphoning.
The brew tasted good, but slightly alcoholic and there was a little ring around the top of the carboy. The ring could have come from the brew being a little warm in the carboy and there were some bubbles there. As for the alcohol flavor, what do you guys think? Here the fermentables part of the recipe:
2.72 kg M/F Light LME
.45 kg M/F Light DME
113g Corn sugar
Beertools calculates that to come out to 1.057 (with the specialty grains). Maybe the alcoholic flavor will diminish with conditioning?
Monk
The Fuller's ESB is bottled
Well, I tried a couple pints already, and was scared at first. The first couple I tried hadn't carbonated as quickly as all my other batches, and they tasted weird.
Last night, however, I tried one that had a little carb and tasted much bettter. Definitely drinkable. This is the first brew I've ever made (lost count on how many that is) that really changed in flavor over time. I have a feeling that it truly will be quite tasty in a couple weeks.
My theory on the flavor issue is that having several specialty malts combined made for a combo that needed extra time to meld. Biscuit, amber, crystal, and some brown sugar. Anywhoo...I'm happy it's drinkable and it can't but get better over time.
monk
Last night, however, I tried one that had a little carb and tasted much bettter. Definitely drinkable. This is the first brew I've ever made (lost count on how many that is) that really changed in flavor over time. I have a feeling that it truly will be quite tasty in a couple weeks.
My theory on the flavor issue is that having several specialty malts combined made for a combo that needed extra time to meld. Biscuit, amber, crystal, and some brown sugar. Anywhoo...I'm happy it's drinkable and it can't but get better over time.
monk