Got a late start due to some other early morning Jan 1 activities but I’m now bringing to boil a batch of ESB. Eight pounds of Maris Otter, 1 lb of c40, FWH 1/2 oz EKG, 1 oz EKG to bitter and another 1/2 oz at 10 mins. I’ll ferment it with WLP02 London Ale since my LHBS didn’t have WY1968. Made a 1L starter last night just to revitalize the yeast.
Haven’t bewed an ESB in a while but it’s usually a pretty quick trip from grain to glass.