Austin_
Well-Known Member
Is this a typo?
Nope. Gotta sour the mash.
Is this a typo?
I have brewed the centenniel blond about 4 times so far and it is definitely a crowd pleaser. I actually cut the hops in half at every addition in the last batch and it REALLY goes down smooth and does NOT last long around my friends.
What do you think?
Just brewed my second 5 gal batch of this (partial mash) yesterday. The first batch was a vacation winner. Everyone in my family, including dyed in the wool BMC drinkers, liked it. And this was despite the fact that my mash was on the high side as it was the first partial mash I had ever tried. With the one yesterday, I had the temp under control right around 150 the entire time and my OG was spot on. Added a little bitter orange peel (not much...just a half oz), and some coriander seed that I had left over from a Sterling Gold batch so can't wait to see how it turns out.
--- snip---
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
5.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 83.3 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 16.7 %
0.25 oz Centennial [9.50%] (45 min) Hops 7.8 IBU
0.25 oz Centennial [9.50%] (20 min) Hops 5.1 IBU
0.25 oz Cascade [7.80%] (10 min) Hops 2.5 IBU
0.25 oz Cascade [7.80%] (5 min) Hops 1.4 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
No hops for the first 15 min of the 60 min boil.
I used WLP001 yeast and the temperature spiked to 75C during a hot spell in Oregon so when i tasted my batch of this beer while racking to keg I have some banana flavors. Not sure if that was due to the high temperatures or not.
I brewed the AG version of this (first time with all grain). It's been in the keg for about a week & a half. Is it supposed to have a strong "bread" smell & taste to it? I don't get much of any hoppyness, but I believe that's to be expected, but the bread bit throws me off some. Does it just need to age & will it mellow a bit?
I didn't get a bread smell at all, i have almost no odor at all on my batch. it might clean up with some time but not sure, sounds strange. what yeast did you use?
How is it with the Pacman? Pacman isn't as clean of fermenting yeast as SA 05 or Nottinghams. It still should be good though
I am making Edwort's Haus pale ale with the Notty yeast soon, could I just put this recipe straight on top of the yeast cake from that?
I've made three batches of this brew. No hint of bread with any. Would be suspect of your yeast but thats just my guess.
Made this as a partial mash, stuck to recipe. Spent 3 weeks in primary, 1.5 weeks in keg. It's very good, great color but has kind of a "malty" taste. Not bad, just not expected. Were my expectations wrong or did I goof somewhere? OG 1.040, FG 1.007.
Brewfat,
Both batches I have made seem malty to me as well. I upped the hops just a tad on my last batch and the maltyness was still there but in my opinion more balanced. It did seem to mellow out a bit over time. As always, the last pour I got from my keg was the best
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