Hi all,
I recently brewed the ESB recipe from Brewing Classic Styles. I followed the recipe precisely, adjusting for my mash efficiency. I fermented at 66F.
The beer I ended up with has no hop character whatsoever, and is extremely fruity. I know that fruitiness is a quality of Wyeast 1968, but should it really be this over the top? It doesn't taste like beer, and, again, NO hop character or bitterness at all (should've come to 40 IBU. I did adjust for the alpha of the hops).
I've had issues over the past 2 years of most of my beers not tasting like beer...muddled, dull, fizzy alcoholic liquid is what I tend to get. I've toyed with sanitation, equipment, oxygen levels, pitching rates, fermentation temps., etc. Nothing is fixing this...and what I used to brew was quite good (and, yes, I've gone back to what worked in the past. Doesn't help).
Any advice on the specific ESB issue would be helpful. More helpful though,would be any words of advice from someone who may have experienced a sudden and extended drop off in quality for no apparent reason.
Thanks.