Want to roll on a Gulden Draak type brew - Page 4

TerapinChef · 06-03-2009, 12:19 PM

So after doing a side by side tasting of the Real Deal and the HB'd version here's what I got.
AROMA
GD: smells of raisins, caramel, brown sugar
TC: Peach, slight hay aroma.
APPEARANCE
GD: Deep deep brown. good thick head pale brown in color.
TC: Head similar color, dissapating quicker. WAY TOO LIGHT. This thing is nowhere near 24 SRM, maybe 1/2 that?
FLAVOR
GD: Prune, caramel, plum, fairly sweet on pallette. Not as dry as I expected. Finishes with a touch of acidity.
TC: Light peach comes through, hopped more noticably than original. Slightly bready, a hint of malt. Too thin in comparison, and too dry as well.
MOUTHFEEL
GD: Mouthfeel is thick, creamy, and coating.
TC: Dry, thin, clean
OVERALL IMPRESSION
GD: Thick, sweet, a good "single drinker" Good balance between roast/crystal and sweetness. A bit of creme brulee flavor leaves me wanting more, and carbonation, I feel, is very low for style.
TC: Thin, but dry to balance. Good carbonation (in this bottle) really delivers the flavors of bread and fruit well.

**Revvy** · 06-03-2009, 12:34 PM

SO basically although it wasn't a golden Drak clone, it was a nice belgian beer.

**Saccharomyces** · 11-23-2009, 02:22 PM

BTW guys, we are pretty sure the Wyeast 3739-PC Flanders Golden Ale strain that was released this summer is their primary yeast.

pcameron92 · 11-03-2011, 05:50 PM

Revvy, you made a comment about different yeast in the bottle than regular fermentation...explain please

PC

ajohnson153 · 11-23-2011, 07:47 AM

Quote:

Originally Posted by pcameron92

Revvy, you made a comment about different yeast in the bottle than regular fermentation...explain please

PC

I know I am not Revvy but I was doing some research on the subject and thought I would share what I learned. Many breweries that bottle condition will bottle with a different strain of yeast to carb their beer. I'm pretty sure it's because the alcohol content of the finished product is more than their primary strain can work in. They will usually bottle with a yeast strain that can work at a higher alcohol concentration. It's good to find out if the beer you are harvesting from uses a different bottling strain because usually harvesting from a bottled beer is done because a brewer wants to have a similar yeast profile to the original.

Looper · 11-23-2011, 08:17 AM

Quote:

Originally Posted by ajohnson153

I know I am not Revvy but I was doing some research on the subject and thought I would share what I learned. Many breweries that bottle condition will bottle with a different strain of yeast to carb their beer. I'm pretty sure it's because the alcohol content of the finished product is more than their primary strain can work in. They will usually bottle with a yeast strain that can work at a higher alcohol concentration. It's good to find out if the beer you are harvesting from uses a different bottling strain because usually harvesting from a bottled beer is done because a brewer wants to have a similar yeast profile to the original.

Good thoughts, but false.

The reason certain Belgian breweries use a different strain of yeast to bottle condition their beers, is so that their exact beers cannot be replicated by anyone (homebrewers, but more importantly, other breweries). Many of these Belgian breweries have been using the same "secret" yeasts for thousands of years, and they believe that these strains are the secret to their success.

Keeping their private strains of yeast out of the hands of the public guarantee that nobody else will be replicating their identical beers. Basically just insuring their livelihood in the future..

ReverseApacheMaster · 11-23-2011, 01:14 PM

Quote:

Originally Posted by Looper

Good thoughts, but false.

The reason certain Belgian breweries use a different strain of yeast to bottle condition their beers, is so that their exact beers cannot be replicated by anyone (homebrewers, but more importantly, other breweries). Many of these Belgian breweries have been using the same "secret" yeasts for thousands of years, and they believe that these strains are the secret to their success.

Keeping their private strains of yeast out of the hands of the public guarantee that nobody else will be replicating their identical beers. Basically just insuring their livelihood in the future..

There are several other reasons, such as the primary strain is a poor attenuator, the bottling strain adds a different flavor component as the beer ages, less yeast bite in the bottling strain, etc.

However, preserving the secret of the primary strain is certainly the most common.