TMBR: First Gold IPA

We’re back, with a bigger beard, a dog, and tasting notes on First Gold IPA.

Nota bene: this beer was indeed kegged, as specified in the original post – but the time came when I needed a keg pronto, so the last bit got cpf’d, hence the bottle.

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11 thoughts on “TMBR: First Gold IPA

  1. Where did you happen to procure your first golds from? I still have some precious warminster kicking around, and an english IPA sounds like it would be nice for these colder days. Speaking of colder days-I’m excited to see some more posts on lager snobbery in the near (bottom fermenting friendly) future.

  2. Full disclosure to the faithful readers out there: I didn’t treat my pitch of 1026 very nice (i.e. underpitched, shook the carboy instead of my usual 60 second blast of pure O2, no yeast nutrient, etc.). I’ve been dealing with a “new” house over the past two months and I just wanted some beer on tap, fast, while I take on various projects at home, and at work, too (ugh). I brewed an ESB with 1026 (OG=1.040, S.M.A.S.H. with Maris Otter and First Gold, nearly “Burtonized” brewing liquor with gypsum, Epsom salt and calcium chloride). Even by beating on the yeast a bit, I was at my desired TG=1.009 within 5 days, post-pitch, at a primary fermentation temperature of 67*F (mashed in the high 140’s for fermentability). I kegged the beer on day 12, chilled to 40*F and force carb’d to ca. 2.0 volumes of CO2. The beer never dropped bright, but I also forwent my usual kettle finings during the boil because I was in a rush during brew day. In other words, I suspect hasty wort production, and NOT the yeast, is responsible for my hazy brew. The first few pints were butter bombs, but, with a little age in the keg, the diacetyl has subsided. In fact, the saltiness is starting to come through, and it’s playing very nicely with the maltiness; think salted carmel. The First Gold hops are also relaying a bracing bitterness on the back end of the beer. FWIW, I’m actually starting to enjoy my mistake.

    Take home message, which is something everyone here already knows: the difference between good beer (or in my case, palatable beer) and great beer is fermentation. Pitch rate, oxygenation and temperature regulation are required, not optional, for making good beer.

    • Hey Dan! Thanks for the follow-up, and thanks for unwittingly letting me turn our convo into talking points! I’m glad your SMASH’s story is having a happy ending – it seems like the most significant difference between your 1.040ish batch and my 1.040ish batch was pitch rate, but even with that, they both got a good deal better with another week or so of aging post-packaging. Knowing is half the battle, etc etc.

  3. Would also love to know how the Polaris-Powered German IPA turned out. Mine is carbing as I type and I’m very interested to note any pros/cons you may have on that batch.

      • It was my first time around the block with both Polaris and 1217. Enjoyed trying to break the thick, oily chunk of hops just to weigh them out. Standing by…

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