Smash first gold
- Thread starter jayk34
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NotSure
Well-Known Member
US-05 is pretty neutral and both US-05 and First Gold are quite versatile, so I don't see why not.
Or get to Wilko for a notty.
jayk34
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We don't have Wilko in northern Ireland but could pitch it onto the yeast from the northern brown ale that is still fermenting and due to be bottled at the weekend as I had used llallemand Nottingham with that.
That sounds ideal!
Braufather
Landlord.
I did an English IPA with 05 once but it came out lacking something. I think you need powerful hops with it, especially if it’s a smash
where in Northern Ireland are you?
where in Northern Ireland are you?
jayk34
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Going to go with Nottingham as suggested by Clint.
I have 50g of hop pellets left do was going to do 20g at 60 minutes, 15g at 15 minutes and 15g at 5 minutes.
I'm from Tandragee
An Ankoù
Landlord.
If you're due a heatwave this weekend, I'd go with the US-05. It's a bit more tolerant.
jayk34
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Don't think we're due the heatwave here but I use a fermentation fridge anyway to control the temperature.
Tayto country
A heatwave here is anyday over 15°
Dave's Bunker
Active Member
Huh?
Wilkinson/gervin yeast =notty/Nottingham.
Dave's Bunker
Active Member
Cheers mate (brain dead)
Cheap too...I always got a couple or three in the fridge.
I have just at this moment done a first gold brew albeit not a smash as regards the grains but I am going to try Kveik as it is getting warm and I need a quick turnaround. I have never used it before so will it be ok on this ale type brew?
Sorry for going off piste on this post but it just nudged me
Sorry for going off piste on this post but it just nudged me
First gold is has a strong marmalade flavour. Voss Kveik or one of the other orangey / tropical flavour producing strains would complement that.
I have a pale kveik ale that I'm getting through all too rapidly Cushyno Brewdays etc...
Tayto country
i work for Tayto!!
An Ankoù
Landlord.
How is the kveik brew going? I had mixed results with Voss- not too bad in the bitters and ESB types, but thoroughly ruined some of the dark beers. If I'd had to guess in advance I would have said the opposite would have been more likely. I don't think I'll be using it again- except that I've got some sachets hanging around in the fridge. Opshaug, on the other hand gives good results. I'll need to wait for it to get a bit warmer.
Hi AA I have used it in a Summit Pale ale and a darkish ESB. The Pale is really good but still clearing after a week in the keg, the darker beer I have only just kegged so the jury is still out on that as at the moment it seems to lack that nice character you get with a English yeast in bitters/dark ales.
Having said that I am quite impressed with the speed of fermentation and not having to worry about off tastes which I rarely get anyway but still it seems to take one worry out of the brewing
Having said that I am quite impressed with the speed of fermentation and not having to worry about off tastes which I rarely get anyway but still it seems to take one worry out of the brewing
