Burns Rd ESB - an attempt to clone Fuller's

Made a 2.2 L starter w/ 8 oz. DME (pale/pilsner mix). Put starter in the fridge after 12 hours to decant, but noticed globs of yeast jumping from the bottom cake 3 hours later (still in fridge). Took starter out of the fridge as i chilled the wort to 72 degrees. Decanted about a liter of liquid and pitched the rest. Would have liked to decant all of the liquid, but I figured there might be a fair amount of yeast still in suspension. I hope it doesn't screw the batch. Kreuzen forming activity w/ in 4 hours of pitching yeast. Still at 72 degrees in a room that is significantly cooler than that. I've got a fermwrap on it that will kick on at 69 and turn off at 70. Planning to ferment at 70.

Edit: I screwed up the hop schedule b/c when I originally was formulating the recipe it was as a 3 gallon boil. I did a 6.5 gallon boil, so I got more utilization. Still w/in the style, but will likely be more bitter than Fuller's. Time will tell.

After 3 days the beer was down to FG of 1.013. I was getting some jumping globs of yeast at the bottom of the carboy, which I suspect was off gassing giving some flocs a ride. This was still apparent, but minimal, when I racked on to .33 oz of EKG in secondary on day 8. Tasted ok. A bit fruity and perhaps a tad too bitter (see above). Based on some reading, I probably fermented too warm which upped the fruitiness. Still, I'm looking forward to seeing how it develops.