Chico Gold ....again...
August 8, 1999
What can I say... I love this recipe. It is hoppy, but the malt character comes through nicely. This brew session marks 200 gallons for Roy and I since January this year. I would have to check but this is probably the sixth time I've brewed this one. Centennial hops are the new experiment. I've never tried them, but after the boil, the wort smelled almost spicy, or spruce like. Chico Gold is my best tasting beer for what short time our kegs get to age. I keg after: one week of initial fermentation, one a week in a secondary fermenter -- just to remove most of the yeast -- then it sits in the keg for about a week, two if I'm lucky. You see, I have brothers who love beer. My neighbor loves it, the girl next door at work bugs me all the time for it, people trippin' on acid in the dessert loved it, the brewmaster Don V liked it, my boss commissioned me to do a stout, I'm doing a wedding soon. All this an I've only brewed forty batches...that's a lot since January. Ha. I did this all as a part of a New Year's resolution to start brewing. (since it's illegal to grow marijuana, but when it's legal I'll be a homegrower YOU BET YOUR ASS!). back to the beer.........
Ingredients
Timeline:
August 9, 1999
Fermentation ensues... Smells sweet and malty. I'm excited for this one too see how the centennial hops affect the beer.
August 15, 1999
The beer is transferred to the secondary. 1 oz. Cascade whole-leaf hops added.