Northern Brewster Show full post »
Clibit
Northern Brewster wrote:
Yes, Jeff really likes it and agrees about the fruityness. I think it has to be tasted to be believed! The Gold isn’t as fruity as the west yorkshire but there is definitely a little there. It’s fairly mellow if you understand my meaning, not what I would call neutral though, especially compared to the likes of US05. Never used Nottingham so I can’t comment on the similarity.


You'll have to try Nottingham. Though Gervin is Nottingham under a brand name, apparently, so maybe you have. I must try the Premium Gold some time.
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Pinto
Northern Brewster wrote:
Yes, Jeff really likes it and agrees about the fruityness. I think it has to be tasted to be believed!


Yep, I was shocked - big, heavy Dundee cake fruitiness when fermented at the warmer end (20-22 deg) along with amazing attenuation.  Fortuanately, the beer I used it in was my Abbot Reserve clone, heavy malt and 7.7% ABV at the time - perfect ale for it.  I can see that in something lighter, it may well be a bit too much.

For lesser beers, I've always gone for the Gervin Ale yeast - does em proud.

Would like to play with liquid english yeast this year tho if I can 😉
Beer is like porn - you can buy it easily enough, but its so much more fun to make it [wink]
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