Remos112
Well-Known Member
Hello all I would like to tell you about an expirement I am about to do.
After reading this recipe:
http://www.candisyrup.com/uploads/6/0/3/5/6035776/goulden_carolus_classic_-_040.pdf
There are rumours the 3463 strain is the same as the Gouden Carolus strain, and if you taste a bottle of Hoegaarden Verboden Vruchten next to a Gouden Carolus Classic this doesn't seem so far fetched very similiar beersm with subtle differences in spices though.
I decided to brew this with some small additions. I managed to get my hands on a smackpack of the Forbidden Fruits yeast which is rare these days and it is currently in a starter.
In my fridge is a finished starter of Het Anker gist (3d generation originally
harvested from Gouden Carolus Hopsinjoor)
Next saterday I will brew my 21 liter batch and split it in fermenters, one with the 3463 and one with the Het Anker yeast.
Observations so far:
Both very fruity smelling yeast strains, the 3463 smells pungent for the lack of a better word though.
Will post back as it ferments along and when the product is finished.
After reading this recipe:
http://www.candisyrup.com/uploads/6/0/3/5/6035776/goulden_carolus_classic_-_040.pdf
There are rumours the 3463 strain is the same as the Gouden Carolus strain, and if you taste a bottle of Hoegaarden Verboden Vruchten next to a Gouden Carolus Classic this doesn't seem so far fetched very similiar beersm with subtle differences in spices though.
I decided to brew this with some small additions. I managed to get my hands on a smackpack of the Forbidden Fruits yeast which is rare these days and it is currently in a starter.
In my fridge is a finished starter of Het Anker gist (3d generation originally
harvested from Gouden Carolus Hopsinjoor)
Next saterday I will brew my 21 liter batch and split it in fermenters, one with the 3463 and one with the Het Anker yeast.
Observations so far:
Both very fruity smelling yeast strains, the 3463 smells pungent for the lack of a better word though.
Will post back as it ferments along and when the product is finished.