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10-16-2012, 03:05 PM
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#31
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Feedback Score: 0 reviews
Join Date: Aug 2011
Location: Philly
Posts: 830
Liked 39 Times on 31 Posts
Likes Given: 74
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I'm thinking of brewing this up as a partigyle. I'll steep the dark crystal and add to the second runnings (with a little first runnings mixed in) and try to hit 1.045ish. I started a thread about it here. The first runnings will be an American IPA. Any help is appreciated. |
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__________________
#8 Corks in Belgian Bottles Hold Carbonation
Drinking: Graham's Cider, Sour mash Red, Rochefort 8 clone, Yeti Imp Stout clone, Brown Sugar Spiced Cider, Split batch IPA/SBitter, Oatmeal Brown Ale, Belgian Pale Ale, Oatmeal Dry Stout
Bottle conditioning: Graham's Cran-Apple Oaked Cider, Raspberry Apfelwein, Split batch Tripel, Split Batch Pilsener
Fermenter: Graham's Cran-Blue-Pom-Apple Cider
On Deck: Gun Stock Old Ale, BC Haus Pale (half nugget, half columbus), Berliner Weisse
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10-16-2012, 11:13 PM
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#32
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Feedback Score: 0 reviews
Join Date: Sep 2010
Location: VA
Posts: 696
Liked 17 Times on 17 Posts
Likes Given: 19
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Brewed this up today, no sparge (except for holding back 2 gallons of the 8 needed total as a boiling mashout/attempt infusion) and hit 88% efficiency... I realize this is probably something not to whine about, but my low gravity beers are killing me. I wanted 1.040 and got 1.046... I'm running of 7 gallons to boil down to 5.5 in an hour. Frustrating
.. Anyway, went with first gold for flavor and aroma as mentioned on the blog belonging to the OP, and they did smell like sweet oranges. Pitched a 1.5l starter of wlp006 and gave it 60 sec. of pure O2. Set ferment temp to 64. Can't wait.
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12-05-2012, 11:06 PM
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#33
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Feedback Score: 0 reviews
Join Date: Sep 2010
Location: VA
Posts: 696
Liked 17 Times on 17 Posts
Likes Given: 19
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Posting my results as I enjoy a pint of this.
After first getting it into the keg I didn't care for this beer at all. Tasted harsh, overly hoppy and tannic like. Fast forward to time in the keg and now it pours beautifully clear, brite and the first gold hops have calmed down to lend a nice orange candy marmalade like character to the beer.
Overall a very nice beer, and I might give wlp006 a shot again in the future, but so far out of my meager British ale yeast trials of wyeast 1968, wlp002 (same yeast), so4, Nottingham, and wyeast 1469 - 1469 is the hands down winner at this point. Either way, these first gold hops have some serious potential in other beers as well... I'm thinking American IPA.
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12-07-2012, 02:55 AM
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#34
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Feedback Score: 0 reviews
Join Date: Aug 2008
Location: , New York
Posts: 1,438
Liked 49 Times on 37 Posts
Likes Given: 7
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Glad to hear it turned out well for you in the end. Wlp006 can be a tricky yeast, as it does require some time in the keg for it to settle out and mature. It's a lot like the Marstons' yeast in that regard; tastes great one day, the next you're like "WTF happened?" and then right when you've given up all hope, the heavens part and the beer sings like no other. Wy1469 is a nice yeast too, a bit stone-fruity for my tastes but it has a lovely malt character when fermented cool.
First Gold hops are certainly one worth keeping around. Great for golden ales, bitters, and they'd probably make a nice hoppy saison or APA.
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04-16-2013, 10:47 PM
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#35
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Feedback Score: 0 reviews
Join Date: Apr 2010
Location: DC
Posts: 7
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Just finished a 6 day primary using wyeast 1028 London Ale yeast. Taste great straight from the primary, hydrometer sample went bottoms up.
I can't wait to taste it after the 5 day dry hop and a bit of cold conditioning / carbonating.
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