Just a quick update on the Bitter.  Due to the moderate attenuation of the London ESB yeast, we bottomed out out at around 1.025.  I transferred to glass, and put into the chill chest at 46 F for a bit of lagering.

Because I used loose pellets to dry hop, there are hop particulates suspended throughout.  The taste is clean, but green.  The purpose of the time spent in cold is to coagulate what I can to allow those solids to drop out.  This will improve the appearance, and the flavor will mature as well.  I’ll check in on it toward the end of the week and decide when it will be time to keg.

That clean taste … hats off to the wet t-shirt method.