My ESB. Now apparently known as a Strong Bitter in Beersmith3. Did the BJCP change the name of it? Seems wrong...
Man this is a good beer.
Brewed it mid April. Really weird brew day. Mash pH was 5.4 but kettle somehow ended up at 4.9. I think this was one of the days I was playing with BS3 water additions, getting aggravated and I somehow over acidified my sparge. I adjusted it in the kettle with baking soda to 5.2.
89% MO, 11% c40. Lots of EKGs FW, 60 and 10.
Fermented it at 60 with WL002 English Ale yeast. Kegged mid May. It was good but didn't seem to get drunk so I moved it out of the cold to room temp in late July. Just put it back in the rotation a couple days ago.
I have 5 more gallons still in a bucket on the cake. Hope it's not oxidized. I think I'll keg it tomorrow.