NYC ESB - A Resounding Success!

I suppose I need not have worried, but nonetheless I am very pleased to report that the ESB has matured to the point where it is quite drinkable. It has been conditioning in the bottle for twelve days now, and I believe it will become better still. At this point I cannot taste any residual sweetness that I interpreted as leftover priming sugar when I tasted it last weekend. The flavor has become more bitter (in a good way), more full and complex (both fruit and nuts), and a pleasant finish with no aftertaste. It is also a bit more carbonated.

A few archived BYO articles I read recently:

• brewing at high temperatures
• specific gravity

The specific gravity one in particular helped me understand one possible cause for the low OG. I measured after adding yeast. While I would be surprised if that accounted for all of the discrepancy, it could be a factor. Either way, I can guarantee that the new batch has good alcohol content!