All-Grain - Goldie Locks Belgian Golden Strong Ale - Page 2

1Mainebrew · 08-03-2011, 10:50 AM

Way to go!! Be patient with this one and really let it come into it's own.

1Mainebrew · 08-26-2011, 02:30 AM

Hey el, have you tried one or are you still waiting? (better to wait, but its a wicked tough fight! We won't blame you man!)

elproducto · 08-26-2011, 01:30 PM

I've pulled a few pints and it's still pretty boozy.

It's now outside the kegerator sitting in a corny, probably until Christmas.

1Mainebrew · 08-27-2011, 03:09 AM

Its always easier to wait when you have a kegerator full of good beer!

elproducto · 10-18-2011, 12:58 PM

Ok, so I cracked the first one after 2 weeks in the bottle.

Unfortunately I think I undercarbed for the style, but I'll give it some more time. At 10% and 1.005 it may take a while to carb up.

Taste wise it's unbelievably drinkable. There is a bit of alcohol heat, but it's nice and dry which makes you want another drink. Tart with lots of pear/banana notes, with some nice sweetness almost honeylike which I guess is coming from the alcohol.

10% ABV could sneak up on you with a beer like this. I'm definately going to cellar a bunch, but I would brew this style again.. just perhaps with a bit of a lower OG.

I also think this beer would be great if pitched with some sour dregs in secondary.

1Mainebrew · 10-21-2011, 11:31 PM

Nice to hear! Hopefully it will carb better. Either way the taste will continue to improve for many moons to come!

1Mainebrew · 11-19-2011, 05:57 AM

How is it progressing a month out now?

jerrod · 11-19-2011, 02:08 PM

Quote:

Originally Posted by 1Mainebrew

To answer your first question, yes, it goes away. It takes like 4 or 5 months to go away, but after like 9 months in the bottle it is really, really good. Leave the bottles out in room temp for AT LEAST 2-3 months, and then let them sit for the remainder in the fridge and you will be amazed at your results.

As to question two, no, sulfur was not what I tasted. Sulfur reminds me of a match stick or something. Twang was really the only term I could think of to describe it. Funky might also be a viable option.

Glad you posted this. I just bottled an almost identical recipe with that yeast and was bummed by the taste. This forum is awesome and Thank you.

1Mainebrew · 11-19-2011, 07:22 PM

You 're welcome! Patience= tasty GSA. More patience= better GSA.