Quite clear!Īroma – Not a whole lot of aroma. 1/2″ of foamy white head, diminishing to a ring of fine bubbles around the outside of the glass. He also has an article ‘Brewing on the Ones’ in the November/December 2012 issue of Zymurgy (subscription required, unfortunately)Īppearance – Straw. If you want to learn more about SMaSH, Drew was interviewed in a recent BeerSmith podcast. And given the results… I’ve already purchased my own oxygen tank, oxygenation system, and a vial of yeast nutrient. Anecdotally, this batch had the most vigorous fermentation that I’ve observed in two years of homebrewing. Injecting 1-2 minutes of oxygen prior to pitching the yeast helps to create the right environment for yeast reproduction. After 60 minutes of boiling, wort doesn’t have much oxygen left in it. As the boil came to an end, Bob brought out an oxygen tank and oxygenation system. But it was also the first time I used yeast nutrient and oxygen. In many ways, this recipe was an experiment: single malt, single hop, and a single hop addition. My hope was to emphasize the hop flavours and minimize bitterness – a golden pale ale with subtle American hop citrus and light bitterness. To keep some consistency with my earlier attempts, Zythos seemed a good choice (and thanks to Bob for contributing his 28g sample from NHC). Having previously read about hop bursting, I thought this might be a good opportunity to forgo the bittering addition in lieu of a big hop addition late in the boil. Even in small amounts, I found that any Falconer’s Flight bittering addition was too much. Last winter, I tried to brew an English bitter with citrusy American hops, but the bitterness was too overpowering for the style. I quickly decided to attempt another ‘American bitter’. As I was packing up, I assessed what was at hand: Golden Promise malt, some Wyeast 1469, and a bunch of hops. A few weeks ago, I planned to take my gear to Bob’s house for a brew day… but I didn’t know what to brew. It was Drew Beechum’s session at the National Homebrewers Conference (NHC) that really got me thinking about SMaSH opportunities. I was intrigued by using a single malt (SM) and single hop (SH), but didn’t give it too much thought. I first read about SMaSH beers on HomeBrewTalk and Northern Brewer forums.

Beersmith golden promise