Another ESB Update

24 days of bottle conditioning later, my ESB is what I would consider done. And man, it’s delicious!

Nice hiss of carbonation release when popping the top, a gentle pour yields two full fingers of slightly golden head. The color is a nice deep copper and is crystal clear. Any haze introduced was from agitated sediment at the bottom of the bottle, and even that fell cleanly to the bottom of the glass quickly. I can see straight through it as if it were clear copper-colored glass.

Aroma is very mild. Mainly bread/biscuit notes with a very faint trace of hops – barely anything to speak of – lending some mild orange notes. Perfect for the style!

Flavor is a full and bready, not sweet at all (priming sugar is finally used up). Nice robust bittering going on in the finish, with that mild orange coming through in the end. Again, exactly what I was going for.

Finish is clean and refreshing. Very thirst-quenching!

Mouthfeel is solid. Not too thick, not too thin. Carbonation is exceptionally light, giving it an almost milky sensation on the tongue.

Overall, I’d take one of these over my staple ESB of choice (Coniston’s Bluebird Bitter). The slightly darker malts give this a far more robust biscuity flavor, though everything else I love in a good bitter is dead-on accurate. This recipe is going into “the vault” to be brewed again!

Advertisements

2 Responses to Another ESB Update

  1. question for you: you mention sediment going to the bottom. Why is it that brew houses (micros and big breweries) do not have such sediment in their final bottled product? Is it a filtering process prior to bottling? Can home brewers do the same?

  2. techcommdood says:

    Big breweries and some craft breweries filter their beer or use clarifying adjuncts like Irish moss to remove suspended particles from the beer. They do it to give the beer a clean appearance. If you buy a real heffeweizen or any good Belgian or craft beer, you’ll see sediment on the bottom. This is good! The heffeweizens actually are poured a special way to get that fallen yeast swirled back into the beer for you to enjoy. Why? Flavor! But the sediment is there in any bottle that has been carbonated individually, naturally.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: