reginald bixby esb Brew Session

4.96 HLT pH 5.34/1.081 first runnings 5.69 second runnings*added 12mL phos to MT during last half of lauter 5.80/1.013 final runnings 5.57/1.043 pre-boil*added 13mL phos to BK *added 5mL phos at EOB/WP 1.053 O.G., 5.05 post-boil Easy brew. KO'd@68F. Set temp controller@68F. Oxygenated longer per some recommendations I've read. It was probably 60-75 seconds for this beer. 11/28@1.024. Surprised to see the gravity so high, still. Tasting good. Will rouse it over the next couple days to encourage it to wrap up. 12/1@1.016-1.017. Still hanging a little high. Tasting pretty damn good as is. Lots of toasty/caramel, marmalade, british esters. Hopefully this drops down to 1.014 or so. Set temp controller to 74F. 12/4@1.012. Will keg in a couple days. Set temp controller to 70F. 12/6@1.011-1.012. Kegged with 1oz whole Willamette. Will move to kegerator in two days. 12/21--Orange-y/coppery color. Quite bright now that yeast has dropped. Off white foam. Light toffee and herbal hops in the nose. Medium-bodied, moderate bitterness. Chewy pale malt, sweet and toasty crystal malt, a kiss of bright red apple skin, a spot of pithy marmalade, with a fine bitterness. Finishes dry with a lingering mineral note. Had I fermented this with 1469 or 1275 I think I would've preferred those beers. I don't think 1318 does terribly well with "mid-color" beers. It makes great pale and dark beer, but the yeast doesn't always massage the ingredients together in 7-20 SRM beers.