Blonde Ale Centennial Blonde (Simple 4% All Grain, 5 & 10 Gall) - Page 122 - Home Brew Forums

Register Now!
Home Brew Forums > HomeBrewTalk.com Recipe Database > Homebrew Ale Recipes > Blonde Ale Centennial Blonde (Simple 4% All Grain, 5 & 10 Gall)

Reply
 
Thread Tools
Old 04-21-2011, 04:37 AM   #1211
IPAAAA
Recipes 
 
May 2010
ca
Posts: 443
Liked 6 Times on 1 Posts


Thanks guys. I am getting tired of cascade so maybe I will just use centennial and see what happens.

 
Reply With Quote
Old 04-21-2011, 08:01 PM   #1212
jmacker
Recipes 
 
Mar 2011
Cuyahoga Falls, OH
Posts: 56
Liked 4 Times on 4 Posts


Looking forward to brewing this tomorrow with 16 lb marris otter and 1/2 lb dextrine for 10 gallons. Good Friday indeed.

 
Reply With Quote
Old 04-21-2011, 09:08 PM   #1213
nate_ive
Recipes 
 
Jan 2011
Denver, CO
Posts: 118
Liked 4 Times on 4 Posts


Quote:
Originally Posted by OldManHouston View Post
Has anyone tried using Wyeast 1187 ringwood yeast on this?
Did you get a response? I was contemplating Ringwood with this too.

 
Reply With Quote
Old 04-22-2011, 12:41 PM   #1214
JakeFegely
 
JakeFegely's Avatar
Recipes 
 
Mar 2011
Royersford, PA
Posts: 113

I brewed this last Friday as my fifth batch. I used the extract version. My OG was 1.047. The yeast I had planned to use was bad, so on brewday I went to the LHBS and picked up White Labs East Coast WLP008. It took about 16 hours to get good active fermentation (no starter obviously), and the airlock activity stopped within 3 days. I took my first gravity reading this morning. It was 1.020, which quite surprised me. Also there is a full layer of kreusen on top of the beer. I had planned to leave this in primary for 2 weeks and then bottle.
I'm concerned about the whether the gravity will get closer to expected (Beersmith says 1.012).
I'm also concerned about the kreusen. Is that typical of this yeast? Should I move to a secondary to help clarify, or am I better leaving as is, hoping that the yeast in the kreusen is still slowing working?
Thanks,
Jake

 
Reply With Quote
Old 04-22-2011, 01:43 PM   #1215
JakeFegely
 
JakeFegely's Avatar
Recipes 
 
Mar 2011
Royersford, PA
Posts: 113

Also, White Labs says the optimum temp for this yeast is 68-73. During active fermentation the temp was around 70-72. The fermenter is in my basement with ambient temp of 66 and the fermenter has settled to that temp. I could move the fermenter to a kitchen closet where temps are staying about 70-72. I think that may increase yeast activity, but would it also increase other flavors (diacetyls??)? Does that seem like a good idea for this beer?

 
Reply With Quote
Old 04-22-2011, 05:05 PM   #1216
IPAAAA
Recipes 
 
May 2010
ca
Posts: 443
Liked 6 Times on 1 Posts


When it says this...

Secondary Fermentation (# of Days & Temp): 5 Days at 68 Degrees

Does that just mean I should leave it in the primary for 9 days since I don't use a secondary or does it mean it is already in the keg after the initial 4 days in primary?

 
Reply With Quote
Old 04-23-2011, 12:02 AM   #1217
VoodooManX
 
VoodooManX's Avatar
Recipes 
 
Feb 2011
Sidney, Me
Posts: 101
Liked 2 Times on 2 Posts


Here's mine after a week and a half in the keg. Awesome recipe.
Click image for larger version

Name:	image-3722512732.jpg
Views:	457
Size:	15.0 KB
ID:	24723  
__________________
Just brew it.

 
Reply With Quote
Old 04-23-2011, 12:07 AM   #1218
PJM
 
PJM's Avatar
Recipes 
 
Jun 2010
Wheeling, WV
Posts: 482
Liked 25 Times on 20 Posts


Just got mine in the fermenter. Hit my numbers dead on. Pitched Safale 05. Never used dry yeast before. Looking forward to drinking this soon.

 
Reply With Quote
Old 04-23-2011, 12:21 AM   #1219
EllisTX
 
EllisTX's Avatar
Recipes 
 
Dec 2010
Booger County, Texas
Posts: 868
Liked 49 Times on 41 Posts


I had a few earlier post about bready taste. I made a 10 gallon batch and the first one I rushed to keg and the other I cold crashed for a week. The one I rushed has settled out now and tasted great. The second I dry hopped with an oz of cascade. They're both awesome and crystal clear. The picture would look clearer without the condensation. Thanks BM. Now on to my multiple AHS kits.
Click image for larger version

Name:	Franklin-20110422-00006.jpg
Views:	452
Size:	29.4 KB
ID:	24725  

 
Reply With Quote
Old 04-23-2011, 12:21 AM   #1220
mrduna01
Recipes 
 
Jun 2010
Louisville, KY, KY
Posts: 870
Liked 25 Times on 23 Posts


Quote:
Originally Posted by IPAAAA
When it says this...

Secondary Fermentation (# of Days & Temp): 5 Days at 68 Degrees

Does that just mean I should leave it in the primary for 9 days since I don't use a secondary or does it mean it is already in the keg after the initial 4 days in primary?
Just primary that sucker for two weeks, keg it and let er rip... Should be good to go. It will improve with another week or so primary though. No need for secondary.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Finalizing my first all-grain-Centennial Blonde Q2XL All Grain & Partial Mash Brewing 10 03-14-2016 03:50 PM
Houston- All Grain/Hops for Centennial Blonde jetlink1983 For Sale 0 12-09-2010 06:48 PM
Brewed First All Grain - Centennial Blonde - High Gravity just curious why Jewrican All Grain & Partial Mash Brewing 4 03-25-2009 02:03 PM
First All Grain - Centennial Blonde Questions BrewinHog All Grain & Partial Mash Brewing 4 12-11-2008 07:17 PM
Any downside to doing 2-3 gall. boils in 8 gall. kettle? Boston Brewer Beginners Beer Brewing Forum 10 10-30-2007 04:18 PM


Forum Jump