Mark D Pirate Posted September 22, 2016 Share Posted September 22, 2016 G'day guys , has anyone used GP on its own? the tasting notes sound pretty good and thought i'd pair it with cascade but have a few other options in the freezer . Link to comment Share on other sites More sharing options...
Burton Snatch Posted September 22, 2016 Share Posted September 22, 2016 Dunno yet, but I've got a 25kg bag of GP on the way and 100g of Cascade in the freezer. I'm a couple of weeks away from brewing it though. No strict recipe as yet either. Should be a nice SMASH brew. Let's compare notes eh? Link to comment Share on other sites More sharing options...
porschemad911 Posted September 23, 2016 Share Posted September 23, 2016 I've used it once as the base malt for an English Bitter, which turned out to be a beautiful beer. Link to comment Share on other sites More sharing options...
Karstiron Posted October 31, 2016 Share Posted October 31, 2016 Hi guys, A little late to this party, but I just bottled a Golden Promise + Citra SMASH on the weekend. I'm super excited about this one. It's the first beer I've had where after taking an SG reading I drank the entire sample from the tube and then went back for seconds - despite it being warm and flat. I gave a taste to SWHMBO and she wanted more too. As a comparison, I have just brewed the exact same recipe but using Barrett Burston Ale Malt instead. It's sitting in the FV now. It'll be interesting to taste the two side-by-side. Link to comment Share on other sites More sharing options...
Mark D Pirate Posted October 31, 2016 Author Share Posted October 31, 2016 Mines been in bottles now a few weeks , used Coopers commercial yeast from memory and its a very tasty beer , if I head along to the BrewAdelaide case swap this weekend I'll have to take some Link to comment Share on other sites More sharing options...
Morrie Posted November 1, 2016 Share Posted November 1, 2016 G'day guys ' date=' has anyone used GP on its own? the tasting notes sound pretty good and thought i'd pair it with cascade but have a few other options in the freezer . [/quote'] Markoman - I haven't used it 100% in a grain bill but have used it now 6 times at 97% + 3% dark crystal. I don't think the 3% crystal would be having much influence if any on the flavour at 3%. The crystal is being added only to attain the desired colour. I am using it at this rate for my Timothy Taylor's Landlord knock offs. It is a lovely ale and I will be continuing to make it for quite sometime yet. It is a great house beer. The hops I use are: Fuggles, East Kent Goldings and Stryian Goldings. I also use it as a base malt with American Pale Ales at 80% of grain bill. I have used it 5 times in this style and find it works well. I'm not sure that the base malt is so important in this style due to the over riding influence of the big American hops, but in my English Ale I just think it is superb. Link to comment Share on other sites More sharing options...
Mark D Pirate Posted November 1, 2016 Author Share Posted November 1, 2016 last brew used 51% GP , 25.5 % Rye and Vienna ,aciduated malt and carahell to finish off . really looking forward to tasting this one , 125g of hops in the boil and likely another 50g dry hop depending how it goes , will be getting close to an IPA hopefully without the puckering . for some reason my brewhouse efficiency numbers are higher when i use it , tastes great and it even has a great sounding name Link to comment Share on other sites More sharing options...
Morrie Posted November 1, 2016 Share Posted November 1, 2016 last brew used 51% GP ' date=' 25.5 % Rye and Vienna ,aciduated malt and carahell to finish off . really looking forward to tasting this one , 125g of hops in the boil and likely another 50g dry hop depending how it goes , will be getting close to an IPA hopefully without the puckering . for some reason my brewhouse efficiency numbers are higher when i use it , tastes great and it even has a great sounding name [/quote'] I doubt that the GP will be all that discernible at that rate mate and also with all those great American hops I presume you are using. Anyways, sounding like a nice ale with those hop numbers. Link to comment Share on other sites More sharing options...
Mark D Pirate Posted November 1, 2016 Author Share Posted November 1, 2016 The SmaSh was a smashing success , had another just now it it really went down well . with this brew it won't be the hero as hoping the Rye and cascade /amarillo hops take centre stage Link to comment Share on other sites More sharing options...
Morrie Posted November 1, 2016 Share Posted November 1, 2016 The SmaSh was a smashing success ' date=' had another just now it it really went down well .with this brew it won't be the hero as hoping the Rye and cascade /amarillo hops take centre stage [/quote'] Mark - dunno if you like English Ales mate but recommend that you brew one with around 97% GP to try. I'm using Thomas Fawcett floor malted GP and buy it by the 25kg sack. I sometimes think I can taste barley sugar in my TTLA for want of a better descriptive flavour. Link to comment Share on other sites More sharing options...
Mark D Pirate Posted November 2, 2016 Author Share Posted November 2, 2016 not a big fan of english pale ales , will do another SmaSh with GP but yet to decide on a hop variety maybe time to try Nelson Sav? Link to comment Share on other sites More sharing options...
Morrie Posted November 2, 2016 Share Posted November 2, 2016 not a big fan of english pale ales ' date=' will do another SmaSh with GP but yet to decide on a hop variety maybe time to try Nelson Sav? [/quote'] Markoman I used to think exactly the same as you until I brewed an English Pale. Better than anything I have bought out of a bottle. Yeasts like 1469 will allow a great malt flavour to shine through so you can really appreciate what Golden Promise is all about. Likewise I find the English hops subtle, delicate and gentle. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 2, 2016 Share Posted November 2, 2016 I think the way English pale ales are served at bars here doesn't do them much justice either. They're usually over carbonated (at least the tap versions are) and way too cold for the style to really shine. I must admit my kegged ones are too cold and over carbed too - but if I include the warmer foamy shit that first comes out of the tap in the glass rather than discarding it, they actually come out quite nice. Link to comment Share on other sites More sharing options...
porschemad911 Posted November 2, 2016 Share Posted November 2, 2016 Yeah I wouldn't really keg English ales, unless you can keep the temp up and the carbonation low. In my experience they work much better bottle conditioned and served at a cool room temperature than served on tap at fridge temp. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 2, 2016 Share Posted November 2, 2016 I'm just drinking half a pint I poured from the keg just before, including the 1/3 glass of foam that came with it (now settled). Carb level is quite alright, and while it was a little cold to begin with, now it's warmed a bit and is drinking nicely. I guess sometimes it pays not to throw out the foamy crap that comes out of the tap first Link to comment Share on other sites More sharing options...
Morrie Posted November 2, 2016 Share Posted November 2, 2016 I should probably leave my bottle out of the fridge for a while before drinking but the temptation is too great. I always use room temp glasses and notice the ale gets better towards the end. I'm still using Coopers carb drops and couldn't be bothered changing for the sake of convenience. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 2, 2016 Share Posted November 2, 2016 Another solution to that issue is to pour it into the glass and let it warm up in there, would also take care of the likely excess carbonation at the same time. Link to comment Share on other sites More sharing options...
Morrie Posted November 2, 2016 Share Posted November 2, 2016 How much temptation do you think I can stand? Good idea though. I'll give it my best shot. Won't take long in summer. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 2, 2016 Share Posted November 2, 2016 That's for sure. Tomorrow night when I pour another pint I might check the temperature of it in the glass. I use room temp glasses too. The kegs sit around 0C, but I suspect once in a room temp glass as well as including the warm beer in the font above the kegerator, and running through a warm tap at first, it would be at least a few degrees warmer than that, especially at this time of year with the warm ambient temp. Link to comment Share on other sites More sharing options...
Morrie Posted November 2, 2016 Share Posted November 2, 2016 In the end I guess the best thermometer is the old taste test. Once it tastes about right, its time for demolishing. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 2, 2016 Share Posted November 2, 2016 That's true I do like my beers on the cold side, mostly because it's hot for 3/4 of the year and they warm up too fast otherwise. It's interesting to see how the flavour changes as it warms up too. Link to comment Share on other sites More sharing options...
Waylon Posted November 3, 2016 Share Posted November 3, 2016 CUB beers warm vary interesting Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 3, 2016 Share Posted November 3, 2016 Well I'm talking about real beer here, not carbonated cat pee Link to comment Share on other sites More sharing options...
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