Last week bottled, mini-kegged and polypinned the batch of Pure Gold Goose. The caragold toffee notes really come through, maybe a little too much. The F.G. was high but given a high mash temp and the caragold this is in line with the Dark Green Goose
The plan today is to do an Orange River Goose again (with the harvested yeast), although this time I'm scaling back the caragold. Unfortunately the record keeping for the Orange River Goose first time around is leaving me guessing at how much orange and coriander was adding at each stage.
The zest of 4 oranges + 100ml of orange juice