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Second bottle was MUCH better tonight. Exlactly like an ESB should taste. Let us rejoice. early sample must have been a localized bottle infection or more likely just too early in the conditioning. I’m relieved. The batch is saved.

Damn. One thing I forgot to mention. During bottling after about 40% of the bottles were filled & capped, my gull wing capper f'n broke on me. I got pissed off and rushed to the brew store to buy a stand one. I sprayed the lid with my san bottle, put the lid back on the beer bottling bucket...

Tons of responses here. Few tidbits - Yes I sanitized religiously using IOStar (same stuff I san'd with on my first batch). Including all the bottles - It _could_ be the wrong hops but I was very careful during the boil - I really dont think its an infection. Just a hunch but it didn't taste...

It was an LME & DME brew.

I'm not as good as describing flavors. The too-dark chocolate is about the best I can do. The initial taste is decent, but the aftertaste is just unpleasantly bitter. It tasted like that on the brew day (the wort), and then not again until AFTER bottling (it was fine on bottling day). No...

I remember asking the guy at the brew shop is "WLP-005" a good substitute for that recipe and he said "yea". I shouldn't have taken his answer at face value. I followed the hop schedule to a T during the boil, so I really do think it was the yeast. I fermented in warmer temperatures so that...

I chilled via ice bath. It didn't take more than 15 mins. I do remember the wort tasing pretty damn bitter on brew day. But by bottling day I was able to drink the samples just fine. However since bottling day it has gone undrinkable. The only beer I tried was 6+ days after bottling. It...

I've drank ESB's before. Its one of my favorite beer styles. I've drank tons of IPAs, dry beers. This one is over the top. Again, I think i overshot the attenuation with the yeast strain I used. I'm considering maybe mixing honey or something into my next pour to see if I can at least...

I actually couldn't finish the glass I poured. The initial taste is fine, but the after taste is just bad. Like the same bitterness you experience when eating 99% dark chocolate. My theory is the yeast over-attenuated and there's no sweetness left in the batch at all. Recipe was this but...

Holy ****. This is actually a great idea. I'm bottling on sat and may try this. What are the downsides if any to doing it this way? Also how much is a "measured" amount of water to add to a 5 oz bag of corn sugar?

I personally wouldn’t put anything that has sucralose into any beer I want to drink. That stuff is a cheap artificial sweetener and it is gross

Went from 1.060 to 1.010 using a starter for WLP-005 for my ESB in 2 weeks. Pretty happy with the sample taste too. Not overpoweringly bitter, and sourness is gone. Going to give it 2 more weeks in primary per my other post to condition it, but I think it’s gonna make a good beer after bottling.

ahh. I’ve been using the northern brewer ones and sofar they seem pretty solid. Def will keep an eye on em though.

That suuuuucks. I’m about to bottle in a few weeks myself. how the heck did it blow off? Don’t they screw on both sides with a nut on the beer-side?

> and as long as you aren't one of *THOSE* who opens the lid every 68.3 seconds to look at it, it's fine. Worst I've done was take a 2 oz sample 1 week in from the spigot and swapped out the blowoff container & water. Beer has seen no open air since brew day.

So I'm following this recipe with some adjustments https://cdn.shopify.com/s/files/1/2785/6868/t/3/assets/ExtraSpecialBitter-1526679771891-1526775398667.pdf?3058944553421699209. Namely, I used WLP-005 and I am skipping the secondary. The primary fermentation and period after that, I've been...

Other posts on this forum say thats a common flavor of still-fermenting beer. It was 6 days in when I tried it. I’m less worried about the “green” taste and more just wondering about that spot in the image. I fully sanitized the fermenter with iostar and ran quite a bit of san through the...

Note the dark spot on the rubber stopper and also the white spot inside fermenter above it. White spot is same color as the trub layer. I’m just over a week into fermentation. I should add that I tasted about an ounce of the beer just two days ago and it tasted pretty good, it was a little bit...

I likely wont do a cold crash. My fridge is way too small for that and the last ale I made turned out fine without one, just took a few extra weeks in the fridge to clear up in the bottle anyway.

My container was filled with oxy free ratio of 1 oz to 1 gallon. I know that's not a sanitizer, but I figured it was better than just water. I haven't been concerned during the first few days of active fermentation since the pressure is all going out, but afterwards, I'm worried about the water...