I consider myself a veteran homebrewer, but coming back to the craft after three years can sometimes show where your details aren’t entirely in a row.
Brewed an ESB 4 weeks and 3 days ago. Great little recipe using extract and a huge amount of crystal malt. Only Willamette hops too, but 3 ounces.
So my mistake comes not in the brewing and fermentation, but the bottling. Standard bottling procedure is 3/4 cups of dextrose boiled into a pint of water solution and mixed with the entire batch of beer in the bottling bucket. Well, sometimes the siphoning procedure doesn’t mix it well enough…
Tasted pretty good, if not just really green still. Smells great thanks to all that crystal and Willamette. Hoping a few more weeks will allow the co2 to mix better into solution and help condition the beer further.
Lesson learned all over again: Mix your priming solution in well. Your bottles are begging you.
Cheers!
Matt
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