JBK Own ESB

[Jim]

Thanks for the kind words, Eric; I'm glad you enjoyed it.

[spbiggs]

Hey thanks for this great recipe! I brewed a 40l wort and fermented it in two batches using different yeasts, White Labs English and Nottingham, both tasted very good. White Labs was obviously more malty, but the notty version, which I conditioned longer, about 2 months, was even better. I write this as I drink the last pint of this brew, so obviously a little sentimental, but definitely recommend it if you want a cracking English bitter, which is very hard to come by these days in Scotland!

[Jim]

Hey thanks for this great recipe! I brewed a 40l wort and fermented it in two batches using different yeasts, White Labs English and Nottingham, both tasted very good. White Labs was obviously more malty, but the notty version, which I conditioned longer, about 2 months, was even better. I write this as I drink the last pint of this brew, so obviously a little sentimental, but definitely recommend it if you want a cracking English bitter, which is very hard to come by these days in Scotland!

Great stuff! I still have a couple of bottles of this tucked away - it turned out really nice.

[tuffty22]

I have never brewed a classic british beer yet, I have been sucked into American and New World hops from the outset.

I'm going to brew this soon, looking forward to it.

[barry44]

Brewing this tomorrow morning.

What carb levels are we looking at?

I'll be bottling.

Cheers,

Barry

[Pinto]

Nothing too drastic, it's an ESB - 100-125g of sugar per 23l

[barry44]

Brewed this yesterday.

Mashed at 67 and got 1.054 due to a pleasant hike in efficiency.

However, reading about Windsor and it's issues re attenuation, i am wondering if i will get anywhere near the 1.013 FG predicted by beersmith.

I am currently fermenting in the fridge at 20° and when I checked this morning it was off like a rocket.

Any advice?

[Jim]

Brewed this yesterday.

Mashed at 67 and got 1.054 due to a pleasant hike in efficiency.

However, reading about Windsor and it's issues re attenuation, i am wondering if i will get anywhere near the 1.013 FG predicted by beersmith.

I am currently fermenting in the fridge at 20° and when I checked this morning it was off like a rocket.

Any advice?

I used Windsor when I made it and had no trouble getting full attenuation. I think mine ended up at about 12. Since you're using a fermentation fridge you should have no problems.

[barry44]

i checked my gravity last night and i appear to be within a couple of points of my FG already, although i found the line on the refractometer quite blurry.

There is no longer a krausen on the surface of my beer and it appears that there are just a collection of spots of yeast on the surface. This is my first time using windsor and i was wondering if that was what normally happens as with us-05 and wlp001 ive had foam on top until the second week.

I am trying to find a similar photo but everything i look at on google refers to an infected batch!!!

Ill post a photo later.

Further to this, i am intending on racking to secondary to dry hop, are there any tips for this yeast with regard to cold crashing, etc?

[sbond10]

http://www.themaltmiller.co.uk/index.ph ... ductId=757

The kits are now available for 13 quid you supply the yeast

[injac]

What is the total IBU I should be keying in? Is it 50 or say 60 to accommodate for the 15 min addition?

[SiMania]

I'll be doing a biab of this later on in the year I think.

[bquiggerz]

You not getting in on the brew along then?

[BluePanda]

I'm planning to take part in the brew-a-thon.
Looking forward to it
Brewing a hooegarden clone first though, as the first batch disappeared a bit quicker than it ought to

[SiMania]

You not getting in on the brew along then?

I'd love to but......

I've got a broken heel and on crutches.
Son number 2 is due the middle of October.
Son number 1's Birthday is one of the brewalong days.

I think if I tried to get a brew day in I might be back in hospital again!