I can't beleive it....

I brewed 15 gallons of ESB about a month ago. Pitched a starter of Ringwood in one carboy and the dregs of "Fullers 1968" into two other carboys.

Tasted a sample this morning as I planned to rack the 3 carboys into kegs. I pulled a sample from one of the Fuller's carboys first. I smell the beer and said damn...this sure does smell like bubblegum and phenolics. Tasted it and said ....damn....sure reminds me of a Belgian Pale ale....except not that good. It's so dry....that there is a slight astringency.

I then realized that the yeast was the Forbidden Fruit strain. Not good...