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Old 07-15-2011, 05:21 PM   #1
Randar
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Recipe Type: All Grain   
Yeast: see below   
Yeast Starter: no   
Additional Yeast or Yeast Starter: NA   
Batch Size (Gallons): 14.5   
Original Gravity: 1.054   
Final Gravity: 1.013   
IBU: 36.3   
Boiling Time (Minutes): 60   
Color: 10.5   
Primary Fermentation (# of Days & Temp): 1 @ 64   
Additional Fermentation: 3 @ 64 then cold condition for 1 week @ 50   
Secondary Fermentation (# of Days & Temp): 3 @68   
Tasting Notes: see below for comments and scoresheets   

The beer was based off KingBrianI's Comon Room ESB found at the following link. http://www.homebrewtalk.com/f64/common-room-esb-83878/

While variations to Brian's recipe are minor at several points in the process, my intent here was to pick a house English bitter yeast from the 4 yeasts I used given the fermentation process described below. This batch was evenly split to 4 carboys and fermented simultaneous with the 4 yeasts listed above with a single smack pack of yeast (fully revived, no starter).

The thread that spawned the competition: http://www.homebrewtalk.com/f163/bri...oughts-221817/
The competition thread: http://www.homebrewtalk.com/f20/offi...ew-off-242894/

Recipe Specifics:
Batch Size (Gal): 14.5
Total Grain (Lbs): 27.5
Anticipated OG: 1.054
Anticipated SRM: 10.5
Anticipated IBU: 36.3
Brewhouse Efficiency: 80%
Wort Boil Time: 60 Minutes

Grainbill:
25.00 lbs Maris Otter
1.875 lbs. Crystal 60L
0.625 lbs. Crystal 120L

Hops:
6.00 oz. EKG (pellet) 4.50% 60 min - 31.5 IBU
0.80 oz. Fuggle (pellet) 4.00% 20 min - 2.3 IBU
0.80 oz. EKG (pellet) 4.50% 20 min - 2.5 IBU
0.80 oz. Fuggle (pellet) 4.00% flame-out - 0.0 IBU
0.80 oz. EKG (pellet) 4.50% flame-out - 0.0 IBU

Yeast:
WYeast 1318 - London Ale III (1 smack-pack)
WYeast 1026 - British Cask Ale (1 smack-pack)
WYeast 1469 - West Yorkshire Ale (1 smack-pack)
WYeast 1968 - London ESB Ale (1 smack-pack)

Mash:
Single Infusion Mash @ 1.0 qt/lb to hit 152 for 60 min
Mash-out to 170
Fly Sparge for 60-90 min

Collect 16.5 gallons pre-boil volume

Fermentation:
- Chill to 64 degrees and aerate (I use pure O2) and pitch holding at 64 degrees for the first 24 hours
- allow fermentation to rise to 68 degrees and hold for 3 days
- drop temp to 64 degrees for ~3 more days
- Cold Condition for 1 week (my ferm chamber can only get down to ~50 degrees)

MISC Notes:
- Bottle primed with DME (boiled in just enough water to dissolve) to 1.3 volume target carbonation.
- Use SuperMoss HB for fining.
- oxygenated with pure O2


The judging sheets from the British Bitter Brew-Off as judged by KingBrianI and friends are at the following links in Google Docs. The 1968 was declared the overall winner of the competition and the 1318 judged to be runner-up:

1026 (scored 27 and 38): https://docs.google.com/viewer?a=v&p...uthkey=COvHuVo

1318 (scored 38 & 43): https://docs.google.com/viewer?a=v&p...thkey=CJqhsMQL

1469 (scored 31 & 40): https://docs.google.com/viewer?a=v&p...thkey=CKSppdMK

1968 (scored 39 & 42): https://docs.google.com/viewer?a=v&p...cnN4N&hl=en_US
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Old 07-16-2011, 01:57 PM   #2
corncob
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Very nice. You obviously had no trouble bottling with these yeasts, especially the Fullers strain? To what do you attribute the phenomenon discussed in the original thread? Did any of your older bottles of these beers suffer?

 
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Old 07-16-2011, 05:28 PM   #3
Randar
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I used DME and the beers were still quite fresh. Also, I am guessing the cold crash/conditioning reduced the yeast numbers in the bottle so even after bottling perhaps this slows up the yeast clean up. I think you could also potentially store at fridge temps after conditioning if you had the space to preserve the ester profile of young ESB/bitters
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Old 07-17-2011, 11:59 AM   #4
corncob
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So, for the record, you ended fermentation by chilling to 50 degrees (per the original thread) for a week. Then you primed with DME--no additional yeast. Then kept the bottles at room temp to carb for how long? And how long have you let a bottle go (at room temp) and not had the loss of body/ester profile/etc. everyone was complaining about?

Sorry for all the questions, but I am planning a 19th-century porter with a large fraction of brown malt for my brother-in-law's graduation in December. It will need to mature for a few months, I'm sure, and I don't want it taking up space in my kegerator. I use the Fullers strain for all my English beers, but never bottle, and I don't have time to get trained on a new yeast between now and then. I want to make sure it lasts in the bottles.

 
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Old 07-18-2011, 03:15 AM   #5
Randar
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Quote:
Originally Posted by corncob View Post
So, for the record, you ended fermentation by chilling to 50 degrees (per the original thread) for a week. Then you primed with DME--no additional yeast. Then kept the bottles at room temp to carb for how long? And how long have you let a bottle go (at room temp) and not had the loss of body/ester profile/etc. everyone was complaining about?
You have it right. For me, room temp is low 60's in my basement. I carbed at that temp for about 2 weeks before serving or chilling to serve.

I can't yet say about the last question. I haven't really noticed it but I also don't store bitters very long. Perhaps high storage temps or priming with dextrose bring this out?
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Old 11-13-2013, 03:31 PM   #6
Randar
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As an update to this thread, I would not recommend bottling with DME if you plan to keep your beers for a long time. Found a few of these in the back of the cellar a while back and they were absolute geysers.
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Old 11-13-2013, 03:52 PM   #7
strangegreenman
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This sounds interesting, but I get a 404/Not Found on all of your links and can't read them! Is it just me?
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Ingredients: None

 
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Old 01-23-2014, 04:23 PM   #8
Randar
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Quote:
Originally Posted by strangegreenman View Post
This sounds interesting, but I get a 404/Not Found on all of your links and can't read them! Is it just me?
I don't know what's up there... they all still work for me and the Google drive sharing is set to "anyone with the link"...
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Old 02-20-2014, 09:10 PM   #9
strangegreenman
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How odd! Well, thank you for looking into it. It's probably something on my end that's not working. e.e Could you parse them and post them on this thread?

I can say that 1469 might just be my favorite yeast now. Very plummy and nutty! But I am very curious about your other strains, too.
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Bottled: Redcurrant wine, Brewer's Gold Single-hopped Best Bitter, Apfelwein, Yule Gruit, Sahti.
Secondary: Six Gallons of Fresh Air
Primary: Local honey mead, Anglo-German Golden Ale (Spalt/Saaz/Fuggle)
Ingredients: None

 
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Old 07-13-2015, 02:23 PM   #10
Randar
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Won't let me edit my original post, but here are updated links to google drive:


1026 (scored 27 and 38): https://drive.google.com/file/d/0B_v...uthkey=COvHuVo

1318 (scored 38 & 43): https://drive.google.com/file/d/0B_v...thkey=CJqhsMQL

1469 (scored 31 & 40): https://drive.google.com/file/d/0B_v...thkey=CKSppdMK

1968 (scored 39 & 42): https://drive.google.com/file/d/0B_v...thkey=CJ-cnN4N
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