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View Poll Results: What should I brew with the second runnings?
ESB 11 40.74%
Oatmeal Stout 7 25.93%
English Pale Ale 2 7.41%
American Pale Ale 1 3.70%
Brown porter 6 22.22%
Other-please specify 0 0%
Voters: 27. You may not vote on this poll

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Old 02-16-2007, 05:10 PM   #21
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ESB it is!!!!!

Now to get a recipe together....I'll let you know what I come up with.

Thanks for the help.



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Old 02-16-2007, 05:50 PM   #22
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ESB with no Kent Goldings...bummer, I think these are classic for the ESB. I'm sure it will turn out nice though



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Old 02-16-2007, 05:52 PM   #23
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Quote:
Originally Posted by clayof2day
ESB with no Kent Goldings...bummer, I think these are classic for the ESB. I'm sure it will turn out nice though
Look at the list again - it's the first hop listed.
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Old 02-16-2007, 05:55 PM   #24
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Well I am an idiot...Thanks for reminding me Bird

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Old 02-16-2007, 06:42 PM   #25
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Quote:
Originally Posted by Dude
FWIW, here are the hops I have on hand (assume it is enought to do a full batch):

*ridiculous hops list snipped*

I have taken this opportunity to inventory my hops....HOLY CRAP. I am a SICk individual.
Yes you are, sir, and I salute you!
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Old 02-16-2007, 06:59 PM   #26
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LOL!!

Okay, I'm steeping .5 crystal 120 ( I want a toffee like background) and .5 flaked wheat for a really good head.

I haven't decided 100% on hops but I have some time to think about it...EKG for sure....maybe some Phoenix or fuggle...

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Old 02-16-2007, 10:30 PM   #27
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Quote:
Originally Posted by Dude
Nottingham? Are you mad?
Quite possibly. (If not probably.)

High attenuationand low concentrations of fruity and estery aromas don't quite match my expectations for an English style ESB.

-a.
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Old 02-17-2007, 12:23 AM   #28
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Quote:
Originally Posted by ajf
Quite possibly. (If not probably.)

High attenuationand low concentrations of fruity and estery aromas don't quite match my expectations for an English style ESB.

-a.
Huh? That is classic ESB. I think you need to review the BJCP guideline for an ESB.
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Old 02-17-2007, 02:02 PM   #29
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The BJCP guidlines describe a style of beer from a global perspective that varies widely.
Strictly speaking, there is only one English ESB as ESB is a registered trade name. It is a cask conditioned Ale made by Fullers at Chiswick in London, and is noticeably different than the bottled variety available in the US.
A high attenuating, low ester yeast is not in my opinion suitable for a Fullers ESB, or for the other commercial examples mentioned in the guidelines that I was familiar with.

-a.

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Old 02-17-2007, 02:32 PM   #30
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Quote:
Originally Posted by ajf
The BJCP guidlines describe a style of beer from a global perspective that varies widely.
Strictly speaking, there is only one English ESB as ESB is a registered trade name. It is a cask conditioned Ale made by Fullers at Chiswick in London, and is noticeably different than the bottled variety available in the US.
A high attenuating, low ester yeast is not in my opinion suitable for a Fullers ESB, or for the other commercial examples mentioned in the guidelines that I was familiar with.

-a.
It seems you want to split hairs here. Fine.

I used Nottingham a) because I had it (and it was a better choice than safale-56), b) my past experience with Nottingham is that it creates enough esters and fruity aromas to qualify, c) I think I'm a good enough brewer to manipulate ferment temps and/or ingredients to make a pretty accurate English style ESB.

If you'd care to PM me your address, I'll send you one and you can critique it for me.


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