Here's my ESB that I posted in another thread yesterday, no gelatin, just some Irish moss and cold crashed
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Sounds tasty although in the picture it looks like you used way too much gelatin.No gelatin was used but it was cold crashed for almost week and then kegged, sat on gas then for another 10 days before the first pour. It is really clear.
Did you end up using torrified wheat? How much? I just ordered some for my next ESB.I did not, thread #11 shows the recipe I went with. There is a nice bitterness to the beer with a well balanced malt backbone. It has a very tasty bready, bisquity flavor profile. I'm very happy with it and I'm hoping the judges like it this weekend as I entered it in a comp along with a few other beers.
Never used ginger but I use Hibiscus in a Saison and a Gose, the flowers go in at flame out and steep like a hop stand. The results are great, nice floral notes and color contribution. The floral aroma will fade a bit. I used the bag from Jamaica as well, about 2/3rds IIRC.
Did you use the whole bag, Gary? I'd thought of doing that, too, but wasn't sure how much flavor it would bring.
I Haven't dry hopped them but have used a couple ounces at flameout all by themselves. I think it makes an excellent APA. This first one of my home brews that I sat back, patted myself on the back, and said "this is a damn good beer" I was drinking my pale ale single hopped with all Perle.Funny, I did something similar on a APA but bittered with Perle and then it was all Saaz including 3oz of dry hop, the beer turned out great.
Very well played, LMAO!Congrats! What yeast?I'm sure you know the recipe but the yeast is a house strain. And no I won't ship vials!