There are a few things I am thinking about for the next time.
All Simpsons GP for the base malt. Use the dark British Crystal. Pitch a full amount of yeast (or a little more), don't use O2 just splash or shake, and ramp the temps up at the end. Get he sulfates to 350 ppm or above.
Last time needed more esters, and lacked some residual sweetness, and needed a little of the Burton snatch. At least that was how it compared with my memory.
Very interesting. I have a couple of questions then.
I have been using Fawcett GP, and have not used Simpson's. Do you think I should make the change, and what has been the difference between the two brands been, in your experience? Further, generally I have been using the Fawcett Dark Crystal (II), which has a 118-124 L, is that too dark?
Otherwise, I usually make a starter, and make a nice healthy dose to pitch. I agree that the ones I have underpitched have been a bit too much with the esters.