I just racked a pilot batch of a new ESB recipe for conditioning. This recipe is essentially a bigger version of one of my favorite English bitters, Timothy Taylor Landlord Ale, with a starting gravity of 13 degrees Plato instead of 10, and an appropriate increase in hopping rates (using Styrian Goldings mostly). West Yorkshire ale yeast from Wyeast (#1469) is the key to getting close to the distinctive Taylor character in my opinion.
I also made a prototype label for my lower gravity Taylor Landlord clone using some awesome open source artwork.
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