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Old 06-05-2011, 03:04 PM   #71
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Got home last night from my work trip and kegged both bitters this morning. One had been in the primary for 33 days with a 14 day dry hop and the other for 24 days, both had no temp control after the first week. They taste ok, though this process is pretty much exactly how you shouldn't make English bitters. If I can get them carbed by tomorrow, I'll put them in the mail, though it is cutting it close.

@#$#%*^ work!

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Old 06-05-2011, 05:18 PM   #72
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The package should arrive Wednesday!

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Old 06-06-2011, 12:29 PM   #73
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I guess maybe I should bottle my ESB and ship it soon huh?

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Old 06-06-2011, 06:44 PM   #74
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Bad News Bears

Went to fill my bottle today and nothing came out. CO2 tank is empty. I've already procrastinated and now I know it's not going to make it out in time for June 11th.

I'll share my own observations about this beer though. Here's the recipe.


Recipe: ESB v13.1
Style: 8C-English Pale Ale-Extra Special/Strong Bitter

Recipe Overview

Wort Volume Before Boil: 6.60 US gals
Wort Volume After Boil: 6.08 US gals
Volume Transferred: 6.08 US gals
Water Added: 0.00 US gals
Volume At Pitching: 6.08 US gals
Final Batch Volume: 5.02 US gals
Expected Pre-Boil Gravity: 1.050 SG
Expected OG: 1.054 SG
Expected FG: 1.014 SG
Expected ABV: 5.3 %
Expected ABW: 4.2 %
Expected IBU (using Tinseth): 41.2
Expected Color: 11.3 SRM
Apparent Attenuation: 74.0 %
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF

Fermentables
UK Pale Ale Malt (Hugh Baird) 11lb 12oz (92.8 %) In Mash/Steeped
UK Carastan Malt 9.00 oz (4.4 %) In Mash/Steeped
UK Dark Crystal 4.50 oz (2.2 %) In Mash/Steeped
UK Roasted Barley 1.00 oz (0.5 %) In Mash/Steeped

Hops
US Magnum (10.0 % alpha) 29 g Loose Pellet Hops used 60 Min From End
US Goldings (4.5 % alpha) 20 g Loose Pellet Hops used 20 Min From End
US Willamette (4.5 % alpha) 10 g Loose Pellet Hops used 20 Min From End
US Goldings (4.5 % alpha) 20 g Loose Pellet Hops used At turn off
US Willamette (4.5 % alpha) 10 g Loose Pellet Hops used At turn off

Yeast: Wyeast 1275-Thames Valley Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (66C/151F)
Step: Rest at 151 degF for 60 mins


I'd like to say first that I did not enjoy this beer. It's not a bad beer, it's just not right for what we are going for. Two things differed about this recipe compared to my favorite way to make ESBs, the fermentation profile and the hops.

First, I will not try this fermentation profile on Wyeast 1275 again. It seemed to really stress the yeast and it resulted in a fusel-like character. In the past I've brewed this recipe with 1275 with a fermentation profile of 64F and let rise to 70F with a one day diacetyl rest and kegged at about 12-14 days. With 1275, I prefer that method to the Fuller's method. Based on this beer, I'm lead to believe that the Fuller's regimen isn't good for 1275.

Second, I dislike Willamette aroma and flavor. I've told myself this before, but somehow convinced myself that a small addition to replace fuggles would be acceptable (I usually brew it with Goldings only but in my tasting notes from last time I advised my future self to blend with fuggles to take the edge off the fruity/floral/gentle goldings character.) I get minty/grassy/tree bark from willamette. It overpowered the goldings.

Overall, stressed 1275 and willamette make a sh$tty ESB. Apologies to Brian for not sharing my Sh$tty ESB

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Old 06-06-2011, 07:13 PM   #75
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Quote:
Originally Posted by jmo88 View Post
Went to fill my bottle today and nothing came out. CO2 tank is empty. I've already procrastinated and now I know it's not going to make it out in time for June 11th.
Bummer, sorry to hear that.

I'll send my two entries out tomorrow, whether or not they'll arrive before the 11th is another thing. The ESB is mad hazy from shaking the keg while trying to carb it and the special bitter is fine, but not really to style. Not the best I've done, but "put up or shut up" they say.
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Old 06-06-2011, 09:03 PM   #76
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Quote:
Originally Posted by bierhaus15 View Post
I'll send my two entries out tomorrow, whether or not they'll arrive before the 11th is another thing.
Shouldn't be a problem. You're NY and I'm NJ. I just printed out the the UPS label and they say it'll be there by Wednesday going ground. Should be about the same two days for you.

Sent two bottles of my Ordinary Bitter bottled from keg. One to judge, and one for you to enjoy (I hope.) Also sent an ESB using the second generation yeast (wy1318) from the Ordinary Bitter. It was bottle conditioned from the beer that wouldn't fit in the keg. Not sure of the carb level because I individually primed only a handful of bottles by putting them on the scale and spooning in corn sugar.
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Old 06-07-2011, 05:33 AM   #77
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I'm sorry to hear there's trouble all around. I'm hardly sending my best effort, but it's in the mail. This is all for fun anyway, so send what you can!

In other news, this thread made me thirsty again, so I just cracked another. That wonderful EKG dry hopped aroma is fading already.

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Old 06-07-2011, 01:20 PM   #78
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My Ordinary Bitter is shipping out today from MA. So, it should make it just in time.

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Old 06-08-2011, 04:28 AM   #79
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Ok fellers, party's on, got confirmation from base, three tasty all-grain bitters samples, chillin' 50f!

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Old 06-08-2011, 03:04 PM   #80
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Quote:
Originally Posted by jmo88 View Post

Second, I dislike Willamette aroma and flavor. I've told myself this before, but somehow convinced myself that a small addition to replace fuggles would be acceptable (I usually brew it with Goldings only but in my tasting notes from last time I advised my future self to blend with fuggles to take the edge off the fruity/floral/gentle goldings character.) I get minty/grassy/tree bark from willamette. It overpowered the goldings.
(
You know I've come to the same realization about Willamette. I don't like it for any additions under 30 minutes. The only exception is in my oaked strong ale.
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