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-   -   I brewed an ESB using us-05 (http://www.homebrewtalk.com/f14/i-brewed-esb-using-us-05-a-358028/)

Wirk 10-01-2012 02:47 PM

I brewed an ESB using us-05
 
Can it be considered an ESB? Everything else is English. Also I didnt get a crazy attenuation(1.035OG 1.009 FG).

ReverseApacheMaster 10-01-2012 03:59 PM

You'll miss some of the yeast esters but I'm sure it will still taste good.

BigB 10-01-2012 04:02 PM

In my opinion, what matters more is how does it taste. Does the Appearance, Aroma, Taste, and Mouthfeel meet BJCP guidelines for an ESB? Style is not dependent on ingredients, rather a style may traditionally use certain ingredients.

david_42 10-01-2012 04:05 PM

Yes, there isn't a traditional yeast associated with ESBs and US-05 is nice and clean. It will let the malts shine.

Wirk 10-01-2012 04:10 PM

Quote:

Originally Posted by ReverseApacheMaster (Post 4459601)
You'll miss some of the yeast esters but I'm sure it will still taste good.

I don't know the exact fermentation temperature, but it fermented in a 66f room, I guess that should be low 70's? Maybe I'll get some ester flavours.

@Bigb I brewed this specially for my first contest(a bjcp), I tried to be as close to the style as possible... but I mixed the yeast(I reused washed yeast, I should start labelling the yeast). I haven't tried it yet, its bottled but not ready.


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