Young beer

Well, Lissa and I tried a taste of the ESB today, only one week after bottling, just to see what it would be like. A couple things I noted:

• It tasted a little sweet, like there was still some priming sugar in there unfermented
• Very soft, light carbonation
  
• I think I detected a bit of the green apple tartness (aldehydes, alcohol precursor) that indicate it needs further conditioning.

I guess the question I have is whether somehow the beer wasn't conditioned enough in the fermenter (which would surprise me - two weeks should be sufficient), or if it just needs more time to age in the bottle. Since I don't have much choice, I am going to age it a bit more (try it next week), and see what I have.

My kit's recipe was:

• 6.6 lbs. Muntons Light Malt Extract
• 1/2 lb. Munton & Fison Crystal Malt 60º L
• 1/2 lb. Briess Toasted
  
• 1 1/2 oz. Northern Brewer Hops (Bittering)
• 1 oz. Fuggles Hops (Finishing)
• Wyeast #1275XL Thames Valley Ale Yeast
  

The interesting thing is that recipes vary quite a bit. ESB recipes from other sources follow:

• John Palmer (page down a bit to find recipe)
• Stout Billy's
• Steve Murphrey
• Gambrinus' Mug Evergreen ESB
• Skotrat
• Tasty Brew
• Beertown.org (choose from drop-down)
  

Given all the variation above (hops, malt, grains, procedure), I am having a little trouble putting my finger on what the unique characteristics of ESB are exactly. Strong hops finish could be part of it. Palmer mentions a butterscotch flavor - which I did not observe in drinking this one, but frankly, I didn't know to look for it.

Have to check for that in a week when I try it again!