Riddle me this,
Why does it take my ESB’s over 3 months in the bottles to peak enough where it actually tastes just as good as commercial examples. After a month in the bottles they are carbonated but that Maris Otter base malt flavor is non existence until 3-4 months. If you ever had fuller’s ESB or London pride that nutty malty rich character takes forever to develop me. It seems like these commercial guys can pull this flavor off within 1 month. I just don’t get it. I tried a few ESB recipes and I cant get the maturation process to speed up. I really dont enjoy a good ESB until that malt character is in your face and i dont want to wait that long!!! LOL
Any suggestions on process or recipe formulation that may shorten the conditioning stage?
Most of my recipes are 90% Maris Otter malt and a dash of crystal. and I used Wyeast 1968 and London Ale III 1318. I use about 3 oz of hops per 5.5 gallon batch 1oz Target(bittering) and 2oz Northdown(flavor/aroma) hops at 9.5AA