Tomorrow I'm brewing a British ESB. The yeast starter is about to begin. I will be using White Labs WLP013, London Ale Yeast. This will be a 10 gallon batch with 12 pounds English Maris Otter and 1.5 pounds of Simpsons CaraMalt. It will be hopped with 2 oz of UK Kent Goldings at 60, 1 oz at 15, and 1 oz at flame out. I will be doing a single step at 155 for an hour. At 10 minutes I'll be adding 1/4 tsp of Super Moss.
We had a lot of parties and went through all four kegs the past couple of weeks, so I'm out of beer! I have one secondary of Baltic Porter and two secondarys of Alt lagering in the basement fridge. Plus I have an American Pale in a secondary and a SMASH American Pale made with home grown hops in a primary. Need more beer!