I wanted to run another fermentation by HBT. “El Heffe’s Bananaweissen” isn’t coming until January, and before then I am doing an ESB today. And a citra/Pilsner SMASH in between.
For the ESB I am leaning toward an “open” ferment to coax some fruitiness out of the M15 Empire Ale yeast. Some things mentioned earlier in the thread: to maximize esters were starting higher gravity, under pitching, 0 pressure, warmer fermentation.
I am thinking for this M15 ESB. I’ll do cheesecloth over the top of the torpedo and start around the upper end of the yeast 70f and let it free rise above that. I am brewing roughly double the recommended batch size for a packet of yeast for the under-pitch.. no rehydrating. After a day or two of high Krausen , I was thinking to top off the fermenter with cool water (not boiled), massive dry-hop, and pressure ferment from there.
What do you think? Green apple ESB? Or does it stand a chance of turning out any good?