Blonde Ale Centennial Blonde (Simple 4% All Grain, 5 & 10 Gall) - Page 60 - Home Brew Forums
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Old 10-29-2009, 03:22 PM   #591
hermanthegerman
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Feb 2009
Columbia, IL
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I tried this as my first all grain, and some how managed to really screw it up. It was in the primary for 8 days at 68 degrees F. It fermented like crazy. I had to leave town and checked the gravity when I got back. The reading was 1.004. I knew I had left it in the primary for too long, so I decided to bottle it right then and there. I used 2.5vols corn sugar to bottle with and aged it for 3 weeks at 52 degrees F. Popped one open to have a drink and found there was a thick layer of "stuff" on the bottom. The beer started great but quickly turned terrible. I assume I can attribute the bad taste the the layer of crap. Question for the pros: What is that stuff and how do I avoid it? PLEASE HELP....I WANT TO BREW AGAIN!! Thanks in advance.



 
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Old 10-29-2009, 03:35 PM   #592
magnj
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Dec 2008
Central Jersey
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That "layer of crap" is normal, all bottle conditioned beer will have that...some more so than others. Describe what went wrong with the taste? I'm thinking if it tasted good at bottling and now it doesn't there may be an infection that came during the bottling process?



 
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Old 10-29-2009, 03:39 PM   #593
quinnae
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Jul 2009
wahoo ne
Posts: 12

Quote:
Originally Posted by Elaelap View Post
Brewed this on Saturday. Everything went really well, except my OG ended up being about 10 points too high, so I'm not sure what happened. The only thing I can think of is I had 6.75 gallons pre-boil, which I got down to 5.2 gallons. I'm thinking the longer boil might have increased the OG?

Anyway, the beer tasted great post boil. So it's in the conical now, bubbling away. Whats the worst that the high OG will do to the beer?

Thanks,

Edit: OG was 1.050
Nothing wrong with that. It will have a higher %ABV. The downside is you will have less volume of beer cause you boiled it all away.


 
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Old 10-29-2009, 03:48 PM   #594
quinnae
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Jul 2009
wahoo ne
Posts: 12

I was thinking about replacing the vienna and 4lbs of the 2 row with toasted 2-row for a slightamber color and a light nutty taste. What do you think. I will be using the same hop schedule and yeast.

Never mind I was thinking vienna was toasted 2-row it is not victory is.

Reason: Nevermind

 
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Old 10-29-2009, 06:18 PM   #595
hermanthegerman
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Feb 2009
Columbia, IL
Posts: 19

It tasted bad at bottling too. I don't think it has an infection. It just leaves a bad after taste. I've never done it, but the taste it leaves is what I would think a dirty gym sock tastes like.

 
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Old 10-29-2009, 07:50 PM   #596
magnj
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Dec 2008
Central Jersey
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Give a little more information about your brew day. What exactly did you mash with, what temp, what yeast did you pitch, etc. 68F is a little high for most ale strains, maybe your getting some fruity flavors?

 
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Old 10-30-2009, 04:42 AM   #597
hermanthegerman
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Feb 2009
Columbia, IL
Posts: 19

I wouldn't really describe the flavor as fruity.

7 lb Pale Malt (2 Row) US (1.7 SRM)
.75 lb cara-pils/dextrine 1.5 srm
.5 lb carmel crystal malt - 10L 10.0 srm
.5 lb vienna malt 3.8 srm
.25 oz centennial 8% for 55 min
.25 oz centennial 8% for 35 min
.25 oz cascade 6% for 20 min
.25 oz cascade 6% for 5 min
1 whirlfloc for 10 min
1 pack danstar nottingham (as 800 mL starter)

held mast at 150 for 60 min
sparged w/ 180 degree water
also, I used bottled water

I tried to calculate all of my liquid volumes to be exact and give me a final batch size of 5.5 gal. Next time, should I boil a smaller volume and then dilute it when I transfer to the primary?

Thanks for the help

 
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Old 10-30-2009, 12:28 PM   #598
IrregularPulse
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Quote:
Originally Posted by hermanthegerman View Post

I tried to calculate all of my liquid volumes to be exact and give me a final batch size of 5.5 gal. Next time, should I boil a smaller volume and then dilute it when I transfer to the primary?

Thanks for the help
You don't want to have to top off with AG. It won't hurt anything if you do, but planning before hand and hitting your numbers allows a full boil and a yield of full volume.
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Old 10-30-2009, 02:58 PM   #599
magnj
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Dec 2008
Central Jersey
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Looks good to me, from experience though Nottingham can do some less than ideal things at 68F. That being said, don't give up on it yet, let it sit a few weeks, forget about it and see if it has cleaned up.

 
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Old 11-01-2009, 09:56 PM   #600
hermanthegerman
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Feb 2009
Columbia, IL
Posts: 19

Will do. What temp do is ideal for the Nottingham?



 
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