magnj
Well-Known Member
Low 60's will get you a much cleaner yeast profile. Don't get me wrong, Nottingham's character can be desirable in some styles, but I don't think a ton of fruit is really desirable in a Blonde, just a bit.
Have there been any major developments to this recipe since post #1? It looks awesome. I am just a bit too lazy to read through 16 pages to see if I should make any tweaks. Thanks!
If I were going to push one through, I'd go 10 days in the primary. Two days crash cooled on gelatin and then rack to keg to sit until serving time. The extra three days on yeast will help give you a cleaner beer. A light grain bill like that only needs 48 hours to clear on gelatin.Biermuncher,
I am making this beer on Saturday Nov7, I need this beer to be ready by thanksgiving. I was planning on letting it sit in the primary for 7 days then racking it to a carboy, adding gelatin, and crash cooling for 4 days then racking the clear beer to a keg for it to carb at fridge temp for 1 week before thanksgiving.
Do you see any potential problems with this plan?
I am trying to get a good tasting clear beer to serve to my family members. I know I should have started sooner but I currently have you Captain Hooked on Bitters in my fermenter and I did not know the family was getting together for Thanksgiving until last week.
One note, I am using Irish moss in the boil and I though with the short condition time I would use the gelatin to speed things up. If you have any other suggestions please help me out.
If I were going to push one through, I'd go 10 days in the primary. Two days crash cooled on gelatin and then rack to keg to sit until serving time. The extra three days on yeast will help give you a cleaner beer. A light grain bill like that only needs 48 hours to clear on gelatin.
good questino doc. i was also wondering this....
Cue "Final Jeopardy" jingle until BM gets back...
Thanks for all your help BM. I just wrapped up my brew night. This recipe was my first all grain. I think for my first AG, it couldn't have gone better.
Summary:
1) 178deg to 164deg in mash tun
2) 60deg grain temp to exactly 150deg for the mash for 1 hour
3) Beer Smith estimated Pre-boil gravity @ 1.036: I hit 1.035
4) My PPG was 28
5) Beer Smith estimated OG @ 1.042: I hit 1.044
I underestimated my boil-off though so I ended up with 5g instead of 5.25g, but oh well.
I am very pleased.
Could you enlighten me on the "on gelatin" step? Once I rack, how much gelatin and what is gelatin? Like the straight gelatin that you get at the grocery?
I plan on holding the primary at 64-66 for 2 weeks based on your recommendations.
Again, thanks for all the help!
BM, i'd like to thank you for this delicious recipe.
I brewed this October 17th, kegged today and pulled my first taster. Simply delicious. Probably going to need to start another batch soon, I fear this wont last very long at all!
Hey BM,
I just brewed a version of this for my first AG batch... it is just sitting there in primary teasing me... so since I subbed the hops I'm calling it my Fuggly Blonde. Can't wait to bottle and drink it thanks for the recipe.
How would this be using WPL001 yeast?
I have an IPA bubbling right now and would like to reuse the yeast
thanks
Not a big Pomegranate fan myself...but glad it worked out well for you.Thanks once again BM for provided the amazing recipe that was the base for our delicious Christmas concoction. It was a real hit!
Yepper...
Decided to go to the trouble of freezing the bottles this time around when bottling and made a huge difference.
Can anyone explain what freezing the bottles prior to bottling will do for the beer? Should the bottles be clear of any wet starsan treatment?
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