Strong Bitter Common Room ESB - Page 56 - Home Brew Forums
Register Now For Free!

Home Brew Forums > HomeBrewTalk.com Recipe Database > Homebrew Ale Recipes > Strong Bitter Common Room ESB

Reply
 
Thread Tools
Old 06-30-2013, 01:00 PM   #551
TimothyK
Recipes 
 
Jun 2013
Montreal, Quebec
Posts: 6

I just wanted to thank you for this recipe. I brewed this as my first foray into the AG world. It has been in the fermenter for a week now and it is looking good, I can't wait t keg it.

Has anyone else have some very vigorous yeast activity with this beer? My airlock blew off and I had to improvise a blow-off tube.

Also, my fermentation temps have bee hitting 73-74 degree range. Does anyone think S-04 may produce some off-flavours at this temperature?

Thank You

 
Reply With Quote
Old 06-30-2013, 02:29 PM   #552
rico567
 
rico567's Avatar
Recipes 
 
Apr 2008
Central IL
Posts: 3,018
Liked 87 Times on 81 Posts


With fermentation temps that high, you may be into a longer conditioning time. Mine fermented at around 62F, and it took a while to condition.
__________________
“Malt does more than Milton can / To justify God’s ways to man”

-A. E. Housman (1859–1936). A Shropshire Lad , 1896.

 
Reply With Quote
Old 07-05-2013, 12:13 AM   #553
polarbearbrewing
Recipes 
 
Jul 2008
Ohio
Posts: 91
Liked 1 Times on 1 Posts


Just brewed this today via the BIAB method. My OG was 1.055 so right on the money! Hydrometer sample looked and tasted great! I have high hopes for this brew. Thanks for the recipe!!
__________________
Primary: Common Room ESB
Bottled: EdWort's Haus Pale Ale
On Deck: Robust Porter/SMaSH

 
Reply With Quote
Old 07-23-2013, 08:56 PM   #554
idrinkstuffnthings
Recipes 
 
Jan 2013
, BC Canada
Posts: 135
Liked 5 Times on 5 Posts


In the tun right now. If this is as good as the caramel amber ale then I can't wait to try it!

 
Reply With Quote
Old 07-24-2013, 09:17 PM   #555
idrinkstuffnthings
Recipes 
 
Jan 2013
, BC Canada
Posts: 135
Liked 5 Times on 5 Posts


Well SOB. Cleaning up from the brew day and what do i find on the bench. The final addition of EKG and Fuggle. Forgot the flameout addition. DOH! My plan is to primary for 2 weeks then 1 week dry hop. Hopefully she turns out good. I know dry hop is different but who knows.

 
Reply With Quote
Old 07-24-2013, 09:22 PM   #556
uphillbrewer
Recipes 
 
Dec 2012
Posts: 100
Liked 9 Times on 8 Posts


This beer is fantastic! It's become one of my house brews and everyone that tries it loves it! I changed the yeast to WLP007, and it finishes up pretty quick. Thanks for sharing!

 
Reply With Quote
Old 07-28-2013, 09:48 PM   #557
djevans3
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Dec 2011
Kannapolis, NC
Posts: 193
Liked 4 Times on 4 Posts


I've only had a couple of commercial examples of an ESB, but I brewed this and it is bordline drinkable vs tossing it. Disclaimer, I changed the hops to Northdown and Progress, but I followed the grain bill to the letter. Fermented at 68-70 with S-04 for about 9 days, reached 1.016 and kegged. After a week or so of carbing up, it has an extremely nutty taste up front, almost like that of a peanut husk with that is harsh. It fades as you make your way through the glass, but I've never experienced this in a beer. I've been brewing 2.5 years and feel my process is down, but very disappointed in the way it came out and figure it has to be something wrong on my end. My other concerns is I wonder if my LHBS got some of the malts mixed up....

 
Reply With Quote
Old 07-28-2013, 09:51 PM   #558
atimmerman88
Recipes 
 
Feb 2012
Quad Cities
Posts: 1,257
Liked 390 Times on 255 Posts


I jut found one buried in the bag of the fridge from 12/7

Held up well and was dam tasty!
__________________
A designer knows he has achieved perfection not when there is nothing left to add, but when there is nothing left to take away.
-Antoine de Saint-Exupery

Untapped

 
Reply With Quote
Old 07-29-2013, 01:34 AM   #559
NewkyBrown
 
NewkyBrown's Avatar
Recipes 
 
Sep 2012
Calgary, Alberta
Posts: 288
Liked 17 Times on 10 Posts


Brewing this now. First brew using my new grain mill and my 3 year old son just broke my hydrometer so I have no idea about efficiency/gravity etc. Oh well, as long as its drinkable!

 
Reply With Quote
Old 07-29-2013, 10:12 PM   #560
hogwash
 
hogwash's Avatar
Recipes 
 
Aug 2008
Waynesboro, VA
Posts: 719
Liked 62 Times on 52 Posts


Quote:
Originally Posted by djevans3 View Post
I've only had a couple of commercial examples of an ESB, but I brewed this and it is bordline drinkable vs tossing it. Disclaimer, I changed the hops to Northdown and Progress, but I followed the grain bill to the letter. Fermented at 68-70 with S-04 for about 9 days, reached 1.016 and kegged. After a week or so of carbing up, it has an extremely nutty taste up front, almost like that of a peanut husk with that is harsh. It fades as you make your way through the glass, but I've never experienced this in a beer. I've been brewing 2.5 years and feel my process is down, but very disappointed in the way it came out and figure it has to be something wrong on my end. My other concerns is I wonder if my LHBS got some of the malts mixed up....
When I brewed this it took awhile for the flavors to come together. I'd let it sit in the keg for a month or so & then give it a go.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Common cause of low SG? Edbert Beginners Beer Brewing Forum 17 02-14-2014 09:25 PM
ca common help shawnstr71 General Beer Discussion 10 11-22-2013 03:12 PM
my interpertation of the common room ESB. dkm11b All Grain & Partial Mash Brewing 3 12-04-2012 03:35 AM
Brewery Setup - Poll on preferences - Tasting Room or No Tasting Room? jdlev General Beer Discussion 21 06-16-2011 01:33 AM
two room cold room plan Brewpastor Fermenters 23 08-03-2010 05:08 PM


Forum Jump