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Old 06-22-2012, 03:35 PM   #11
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SharonaZamboni's Avatar
Mar 2012
Palmer, MA
Posts: 9,994
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Another Centennial Blond vote

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Old 06-22-2012, 04:06 PM   #12
runningweird's Avatar
Dec 2009
State Line, PA, Pennsylvania
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The centennial blonde sounds nice - a cream ale would work well. but whatever it is that you brew - DO IT TODAY.
My 6 Tap Long Draw Tower Build:

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Old 06-22-2012, 04:31 PM   #13
Mar 2011
Rohnert Park, CA
Posts: 379
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Originally Posted by runningweird
the centennial blonde sounds nice - a cream ale would work well. But whatever it is that you brew - do it today.

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Old 06-22-2012, 04:41 PM   #14
stratslinger's Avatar
Dec 2010
Terryville, CT
Posts: 2,547
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Cream of Three Crops is another that's very good for the BMC crowd - looks super familiar for them, but has a little more flavor to it. Finishes nice and quick too. Best of all, the grain bill is nice and inexpensive, so if you're making a lot of it it won't hit your wallet too hard.

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Old 06-22-2012, 04:43 PM   #15
LandoLincoln's Avatar
Feb 2011
Joliet, IL
Posts: 2,989
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I've brewed the Centennial Blonde, and it was nice. Not sure if I'd brew it again.

I just brewed Biermuncher's Cream of Three Crops and tasted the hydro sample last night - that's some good beer!

I'd choose the Cream of Three Crops over the Centennial Blonde.

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Old 06-22-2012, 04:53 PM   #16
Mar 2011
Lake Saint Louis, MO
Posts: 99
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The Centennial blonde is a good idea, so is the Cream of 3 Crops.

Personally, if it was me, I'd do a simple wheat, as they seem to ferment the fastest, and are hard to get wrong.
Another idea is Nilo's blue-moon clone recipe. It's pretty much a wheat grainbill, and is always a crowd pleaser. (plus the orange and corriander can cover up any off flavors you might get with a short ferment)

My only advice is to cold-crash.
It clears up the beer a bit, and you'll get less yeast when you rack. Which is good, because you're going to need very clear beer in a keg that's getting moved around before serving.
Also it gives you a huge head start on force-carbing time if you rack directly to the keg.

3 weeks isn't a lot of time, so get brewing!

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Old 06-23-2012, 06:06 AM   #17
Dec 2009
Columbus, Ohio
Posts: 322
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I would consider a Hef as well. Almost impossible to screw up from a fermentation stand point. Where the sins of high temperatures can destroy a normal beer. Hef's get more banana ester goodness (withing reason). Hef's are pretty simple and hard to get wrong.
Keg #1: Oatmeal Stout

Fermenter #1: Scottish 80/-
Fermenter #2: BierMuncher's Centennial Blonde

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Old 06-25-2012, 11:42 AM   #18
Nov 2010
Raleigh, NC
Posts: 397
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I just did a simple blonde - 95% 2 row, 5% C-20, Saaz additions at 60 min and 15 min (about 24 IBU), US-05. It tastes great - clean and crisp, kind of like a less hoppy pilsener.

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Old 06-25-2012, 04:17 PM   #19
Mar 2012
Shaker Heights, Ohio
Posts: 163
Liked 22 Times on 21 Posts

Definitely recommend a hefe - you can bottle it and still go grain to glass in slightly under a month, with kegs it'd be no problem.

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Old 06-25-2012, 08:14 PM   #20
Dec 2005
Boston, MA
Posts: 177
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I had the same problem last year, brewing a beer in about 10 days for a July 4th party, and had this recipe suggested by permo:


It got great reviews (had three beers on tap) and coincidentally, I just did a second batch exactly a year later, as a result of additional poor planning.

I used Safale-04 this time and had fermentation cranking in about 6h. Wort was on the higher side when I pitched.

Hopefully it turns out good again!


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