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Found 4 results

  1. legacy recipe

    Asking for help collaboration on crafting an English-style Barleywine using the Mr. Beer Seasonal ESB (best before May 2016), Pale LME, and a mini-mash. I've pretty much figured out the grain bill: Maris otter, CaraMunich I, Caramel 60, Special B, and maybe a little Melanoidin malt, but that's about as far as I've gotten. Hops and yeast still need work. Why should I have all the fun?
  2. For anyone that still has 2014 Seasonal ESBs to brew, I partial-mashed a barrel-aged Old Ale using treacle, oak and Port wine.? Port Barrel-Aged Old Ale 2014 Autumn Seasonal ESB, best before May 2016 Muntons Amber DME, 0.5 lb. Lyle's Black treacle, 0.25 lb. Marris Otter 2-row, 6 oz. Flaked Barley, 4 oz. Chateau Special B, 2 oz. Simpsons Chocolate Malt, 2 oz. Bramling Cross (U.K.) 20 min. boil East Kent Goldings (U.K.) 10 min. boil Fermentis Safale S-04 American Light Toast Oak chips infused with Port wine for a couple weeks, then added to primary after 7 days. OG was 1.074
  3. I got a Mr. Beer set several years ago and set it aside. Since I finished grad school I have decided I wanted to give it a try. I checked my refills and the oldest is a WCPA with best by date in 2012. The other three are 2013. I decided to order new refills so the quality will be on me and not an expired product. I started my first batch yesterday. Got the 2014 Autumn ESB in the LBK before supper and put it in a dark corner of the basement lightly wrapped with towels, leaving the top uncovered for venting. Checked it this morning and the head space of the LBK was over half full of foam. I am assuming this is a good sign. Plan to let it ferment for 3 weeks, then bottle condition at least 4 weeks. Wish me luck as this is my first endeavor. I plan to do an American Lager or CAL next for summer refreshment. If all goes well I may break out one of my expired refills and give it a whirl. I figure, its paid for, what have I got to lose?
  4. We have a bunch of Seasonal ESB Refills that are getting close to their Best Buy date (Approximately May 22nd - June 1st - give or take a few days) so we want to get them out of here. We're offering them for 50% off until they are gone. They come with Nottingham yeast (which will be fresh). Get yours before they're gone forever!!! http://www.mrbeer.com/esb-2014-autumn-seasonal