Recipe Help Wanted

[Uncle Joshua]

I have brewed a beer using first gold a few times. I have posted about it on here, each tome people inc Seymour say I use the wrong yeast. (US-05) Sadly I can't find the threads.

The recipe is...



Which dry yeast would you use?

[Underground Joe]

How about fermenting it in two fermenters with a different yeast in each one and then do a blind taste test? There isn't a huge choice of dry yeast available, it wouldn't take that long to work out your favourite.

[Monkeybrew]

Looks like a nice brew UJ.

I've got some First Gold in the freezer, so maybe I'll give it a try at some point.

I was well chuffed with my first AG that was brewed with S-04.

What flavours do you get from First Gold?

MB

[Uncle Joshua]

What flavours do you get from First Gold?

MB

I'm the worst person in the world to answer that MB. All I get from beer is if I like it or not. (see my reviews) I have brewed this a few times using US-05 but I'm sure I recall Seymour say I should use Mauribrew Ale 514.

[seymour]

each tome people inc Seymour say I use the wrong yeast. (US-05)...

I hope I didn't tell you it was "wrong" it's just I find that "Chico"/US-05 boring and overused. I think almost any other yeast with some personality would improve your final beer.

There isn't a huge choice of dry yeast available, it wouldn't take that long to work out your favourite.

That has changed a lot in recent years. The variety and quality is continuously improving. I count around 50 dry yeasts available nowadays, and mostly unique strains!

...What flavours do you get from First Gold?

Much like classic Goldings, but a little stronger, a little more resiny, with some delicious orange marmalade, apricot, golden raisin notes. Coincidentally, it's a dwarf/hedgerow hops (same thing as Prima Donna), so it's catching on with growers, and frequently appears in organic ales. I guarantee you've tasted it in some commercial beers such as Adnams, Ringwood, St. Peters, etc.

As far as yeast suggestions: I agree Safale S-04/Whitbread-B would be good, producing some subtle English characteristics. Same goes for Lallemand/Danstar Nottingham, Mauribrew Ale 514, Sterling 514, or Coopers, Muntons, Safale S-33, NBS Ale Yeast 1 & 2, X TZB, Brewferm/Brupacks, Edme, Gervin, etc.

If you want stronger English ale esters, I recommend Lallemand/Danstar Windsor, Mangrove Jack M79 or M03 (except, Uncle Joshua, I know you've been burned by Mangrove Jack a couple times).

For spicier Belgian notes, I recommend Safbrew T-58, Lallemand/Danstar Belle Saison.

For subtle German wheat pepper and clove notes, I recommend Mauribrew Weiss, Safale K-97, Safbrew WB-06, Lallemand/Danstar Munich, and NBS Weiss.

I won't even mention all the dry lager yeast options, because as I recall you don't have a fermentation fridge. There are also plenty of dry wine, mead, and cider yeasts which work perfectly well with beer too...

It all just depends on what you're going for!

[Uncle Joshua]

Cheers Seymour.

I'll go with the Mauribrew Ale 514 when I brew it. I just noticed I'm 15g short of the hops.

[Jeltz]

Looks a nice brew I brewed a First Gold single hop which I called Heart of Gold which was one of the best beers I've made. Must do it again soon.

[Uncle Joshua]

Looks a nice brew I brewed a First Gold single hop which I called Heart of Gold which was one of the best beers I've made. Must do it again soon.

What yeast did you use?