Casking the ESB

The ESB is done fermenting, and came down to 1.012, about 6% ABV. Its a beautiful, clear copper red. The sample tastes great! Very balanced, slight bitter on the back.

I drilled out the hole in the cask, and was greeted with a sweet smell of toast and bourbon.  Letting the carboy settle a bit after I moved it before I rack the beer into the cask.

I’m really excited about this one. I might just  bottle it instead of kegging, just to have it around for a bit longer.