British Golden Ale Miraculix Best - Classic English Ale

[duelerx]

Can anyone confirm the flavor profile difference using Pub, 002 and 1968?, last mail i had with Imperial they recommend Pub as the equivalent to 002 and 1968, i know from Sugerok yeast tree 002 and 1968 are not the same yeast but not sure about Pub.

 

[kmarkstevens]

My yeast offs have always resulted in Pub being the winner. Not for just me but also the folks at the LHBS.

True Fullers yeast should have a marmalade flavor according to the head brewer. There are other threads on this. I'm not sure my palate knows what to look for in the marmalade. But I do know I at least prefer Pub

 

[Miraculix]

Can anyone confirm the flavor profile difference using Pub, 002 and 1968?, last mail i had with Imperial they recommend Pub as the equivalent to 002 and 1968, i know from Sugerok yeast tree 002 and 1968 are not the same yeast but not sure about Pub.

Pub tastes better to me then 002.

 

[cmac62]

I've got the Voss yeast Golden Ale spunding even as I write this. Should be able to tap the keg this coming weekend. FG tasting was just fine.

BTW, I pitched this the day that Seattle hit 110F, so finally had a chance to use a Kviek at it's natural temperature

K, I as I read some of the thread I was wondering about Voss since it is reported to have the orange flavor. Don't forget to update on tasting notes

 

[Miraculix]

K, I as I read some of the thread I was wondering about Voss since it is reported to have the orange flavor. Don't forget to update on tasting notes

Imo it's a completely different thing with Voss, not even remotely British, a very unique taste.

 

[cmac62]

Imo it's a completely different thing with Voss, not even remotely British, a very unique taste.

No doubt. Actually I have never gotten any orange out of the Lallabrew Voss. What is the best dry alterative yeast. Sorry didn't read all 8 pgs.

 

[Miraculix]

No doubt. Actually I have never gotten any orange out of the Lallabrew Voss. What is the best dry alterative yeast. Sorry didn't read all 8 pgs.

I think you can use verdant IPA and will get a pretty good beer. Different, but still great. There's no other dry option that really delivers.

 

[cmac62]

I think I'll have to wait until after summer, or see if my LHBS has the A09 next time I'm in there. Also then I can save some slurry and use it for additional batches. I remember my parents (Kiwis) having golden syrup in the house when growing up. I loved it on toast with butter. LOL

 

[Miraculix]

I think I'll have to wait until after summer, or see if my LHBS has the A09 next time I'm in there. Also then I can save some slurry and use it for additional batches. I remember my parents (Kiwis) having golden syrup in the house when growing up. I loved it on toast with butter. LOL

I'll be brewing this next time with verdant IPA. I love that yeast.

 

[DBhomebrew]

I'll be brewing this next time with verdant IPA. I love that yeast.

I know Verdant is derived from 1318, do we know where 1318 actually comes from? I believe it was once attributed to Boddy's, but that's no longer considered its true heritage. Am I right?

 

[Miraculix]

I know Verdant is derived from 1318, do we know where 1318 actually comes from? I believe it was once attributed to Boddy's, but that's no longer considered its true heritage. Am I right?

I have no idea. I just know, it tastes good and has a very nice character.

 

[Northern_Brewer]

We know that genetically, 1318 is part of the wider Whitbread family, my suspicion is that somehow it was harvested or otherwise obtained from a Boddies product made in a Whitbread factory after Strangeways closed.

 

[kmarkstevens]

K, I as I read some of the thread I was wondering about Voss since it is reported to have the orange flavor. Don't forget to update on tasting notes

Voss was ok but not my favorite. Reminiscent of Windsor fruitiness. Not sure if I describe this well. I'm much better when folks know how to describe flavors comment, and then I'm like "ya, that's it." Maybe "orange" is correct but I've kicked the keg. That said, I've got a Voss cyser going at the moment. I'm not a fan of Windsor either, but Notty is one of my go to yeasties.

I need to try Verdant. Happy to hear it is NOT 1318. to my palate, 1318 has always been "dull" or "flat" and resulting beers always the tepid side of lackluster.

 

[Miraculix]

Voss was ok but not my favorite. Reminiscent of Windsor fruitiness. Not sure if I describe this well. I'm much better when folks know how to describe flavors comment, and then I'm like "ya, that's it." Maybe "orange" is correct but I've kicked the keg. That said, I've got a Voss cyser going at the moment. I'm not a fan of Windsor either, but Notty is one of my go to yeasties.

I need to try Verdant. Happy to hear it is NOT 1318. to my palate, 1318 has always been "dull" or "flat" and resulting beers always the tepid side of lackluster.

I also wouldn't describe Voss as orange flavour. I would describe it as kveik flavour. I once made an IPA with an original kveik from Norway, the mixed culture from a local home brewer, this centuries old yeast mix, and with this mix, this particular taste was even stronger. It wasn't bad at all, just very unique. I think one could make a very drinkable ipa with bittering additions only, that would store very well. Because the yeast derived flavours do not deminish over time, like hop aroma does. I forgot a few bottles and after a few months passed they tasted as good as freshly brewed.

 

[Novims]

I brewed it with 1084 Irish Ale this time as I was curious to try this yeast in a pale grist. It's surprinsingly close to the 1968 version I made earlier this year. Cloudier, but very close.
As always, a tasty english pint.

 

[Miraculix]

I brewed it with 1084 Irish Ale this time as I was curious to try this yeast in a pale grist. It's surprinsingly close to the 1968 version I made earlier this year. Cloudier, but very close.
As always, a tasty english pint.

Glad to hear! I will probably try this beer with lutra in the future. I never fermented an English grist with a clean yeast.

 

[Novims]

The beer has been in the keg for a while now. The yeast (1084) dropped out and it gets better and better with time. The mouthfeel -and taste- is excellent for a 4% beer. Even my wife, who hates british beer, loves this one.

The beer looks cloudy, but it's not: it's only condensation.

 

[Miraculix]

The beer has been in the keg for a while now. The yeast (1084) dropped out and it gets better and better with time. The mouthfeel -and taste- is excellent for a 4% beer. Even my wife, who hates british beer, loves this one.

The beer looks cloudy, but it's not: it's only condensation.

View attachment 745719

Looks pretty good!

 

[kmarkstevens]

looking good.

I am doing a best bitter split batch yeast off between Essex and Manchester yeasts. Using up some left overs so GP, a bit of wheat, bit of flaked wheat, bit of homemade invert #3 hopped with First Gold and BX.

 

[z-bob]

I just finished rereading the whole thread again, for inspiration. My last English-ish beer was a clown beer; the typical American problem of too much of everything Too much alcohol, too much crystal malt, too much dark invert. It was hard to drink unless I either drank it ice cold or mixed it with a light lager to dilute it (then it was actually pretty good, but probably still wrong)

Anyway. How would the original recipe be with S-33 yeast? (I know Pub yeast is the essential ingredient, so it won't be the same beer) I just found a stash of yeast packets and there were 5 or 6 packets of S-33 in there. Since they are a couple of years old, I'll use Go-Ferm to rehydrate. I think S-33 is the old Edme strain, and even tho' they call it "Belgian" it's actually a close cousin of Windsor ale yeast. And I'll try to get the right crystal malt instead of substituting the right color American crystal.

 

[thehaze]

z-bob S-33 is actually a fine yeast - just adjust your expections in terms of attenuation, flocculation and intensity of esters. It can attenuate high if you treat it right, it can settle to the bottom of the bottle/keg, if you give it time and use restraint *if dry hopping and it does have a pleasent ester profile - it's just not as proeminent as let's say the Verdant yeast. I have found it to possibly be sensitive to hop creep - it did happen for me to get 81% attenuation with S-33 with a Pale Ale that was dry hopped with 170 gr / 6 oz hops. I mashed it low at around 64-65C/147-149F and there was only Pilsner malt in the grainbill. Other than that, it works well in any style of " ale ".

 

[Miraculix]

I just finished rereading the whole thread again, for inspiration. My last English-ish beer was a clown beer; the typical American problem of too much of everything Too much alcohol, too much crystal malt, too much dark invert. It was hard to drink unless I either drank it ice cold or mixed it with a light lager to dilute it (then it was actually pretty good, but probably still wrong)

Anyway. How would the original recipe be with S-33 yeast? (I know Pub yeast is the essential ingredient, so it won't be the same beer) I just found a stash of yeast packets and there were 5 or 6 packets of S-33 in there. Since they are a couple of years old, I'll use Go-Ferm to rehydrate. I think S-33 is the old Edme strain, and even tho' they call it "Belgian" it's actually a close cousin of Windsor ale yeast. And I'll try to get the right crystal malt instead of substituting the right color American crystal.

I guess it will be ok. Never used it myself, but for what I've read about it, it should work ok-ish. If I would need to choose a dry yeast, I would go for verdant IPA for this.

 

[ba-brewer]

After seeing the post about a "Belgian" yeast I figure I should post about my golden syrup vs corn sugar experiment. My experiment was a bust as my English ale immigrated to Belgium sometime after packaging. First I thought it was only the corn sugar half then the golden syrup started showing a phenolic flavor and aroma. Although not the expected flavor profile it was still a nice beer and did not dump it.

I will rebrew this beer again but without experimenting and hopefully without getting it contaminated.

The pictures are from a couple PET bottles I used to test carbonation progression.

 

[Miraculix]

After seeing the post about a "Belgian" yeast I figure I should post about my golden syrup vs corn sugar experiment. My experiment was a bust as my English ale immigrated to Belgium sometime after packaging. First I thought it was only the corn sugar half then the golden syrup started showing a phenolic flavor and aroma. Although not the expected flavor profile it was still a nice beer and did not dump it.

I will rebrew this beer again but without experimenting and hopefully without getting it contaminated.

The pictures are from a couple PET bottles I used to test carbonation progression.
View attachment 745882
View attachment 745883

How unfortunate. Would have been nice to see the difference between these two sugars

 

[kmarkstevens]

After seeing the post about a "Belgian" yeast I figure I should post about my golden syrup vs corn sugar experiment. My experiment was a bust as my English ale immigrated to Belgium sometime after packaging. First I thought it was only the corn sugar half then the golden syrup started showing a phenolic flavor and aroma. Although not the expected flavor profile it was still a nice beer and did not dump it.

bwahahahahaha. I feel your pain. I've learned my lesson about being lazy with sanitizing the siphon on siphonless fermenters. They, too, often decided to immigrate to Brussels.

 

[Miraculix]

bwahahahahaha. I feel your pain. I've learned my lesson about being lazy with sanitizing the siphon on siphonless fermenters. They, too, often decided to immigrate to Brussels.

We've all been there

 

[Northern_Brewer]

How would the original recipe be with S-33 yeast? (I know Pub yeast is the essential ingredient, so it won't be the same beer) I just found a stash of yeast packets and there were 5 or 6 packets of S-33 in there. Since they are a couple of years old, I'll use Go-Ferm to rehydrate. I think S-33 is the old Edme strain, and even tho' they call it "Belgian" it's actually a close cousin of Windsor ale yeast.

I guess it will be ok. Never used it myself, but for what I've read about it, it should work ok-ish. If I would need to choose a dry yeast, I would go for verdant IPA for this.

I'd tend to agree with Miraculix on this one, at least based on my experience of Windsor. Which is OK, fine for weekday drinking, but probably not what I'd use if I was out to impress. And FWIW, Windsor drops well but doesn't flocculate, so you just need to be careful when dispensing it, I assume S-33 is similar.

 

[kmarkstevens]

I have "heard" that a lot of English breweries pitch some Nottingham late in the fermentation to hit FG and to flocculate out the yeast. I have also "heard" that English breweries tend to use clarity ferm as well to clear the beer (and make reduced gluten).

My palate is not a fan of Windsor, but Notty is definitely a top contender for my "if I could only brew with one yeast for the rest of my life" yeast.

That said, what the hell, why not use up some old yeast and see what it tastes like? I've done less well thought out things before.

 

[Northern_Brewer]

I have "heard" that a lot of English breweries pitch some Nottingham late in the fermentation to hit FG and to flocculate out the yeast. I have also "heard" that English breweries tend to use clarity ferm as well to clear the beer (and make reduced gluten).

I'm not sure it's "a lot", but it certainly happens.

Notty is one of those love/hate yeasts, some people seem to really not get on with it.

 

[Miraculix]

I like it for clean beers, but it really steals hop flavour. I made comparisons and everything I used it in had remarkably less dry hop/late addition hop flavour and aroma than for example us05 beers. So at long as it's not a really hoppy beer, I like it.