just emptied my 30th keg...damn. put the cracker berrill (graham cracker porter) on tap. and solo-brewed up an esb on friday, calling it "oldboy esb."

kept the boil under control this time and actually ended up with a full volume batch

crazy fermentation from wy1335, it's been going strong for 5 straight days

normal sized bake couldn't brew with me, cuz it was game night...luckily baby bake was here to supervise fermentaion. you can follow him on instagram #babybak6e

I modified the recipe for NB's Surly Bitter Brewer pro series for this batch. I originally planned to use a mix of 2-row and maris otter, but Salt City had gambrinus esb malt, so I used that instead. The rest of the grist was made up of some crystal 10, crystal 60, biscuit, and a little bit of roasted barley for color. I bittered with horizon and glacier, gave it some late additions of glacier for aroma, and will be dry hopping with glacier...lots of glacier. I couldn't decide between wy1968 London ESB and wy1335 British Ale 2, but went with the wy1335 as the wy1968 tends to attenuate less and develop more fruity flavor at warmer fermentation temps (my basement is 67-70f ambient right now). hopefully, this beer is delicious and bake and I can make a full 10gal batch soon. -kris