all centenial? or should i bitter with magnum and late addition centennial? i have a lb of citra so its not a prob to use that. im just trying to keep it easy drinking for the bmc people
I've been making this brew since it hit the forum. It's my all time favorite and most of my friends as well. Always the first to be opened and the first to go down.
Basically, I've stayed true to the recipe and I've always hit my numbers. Easy brew to make. But...
Every batch has been slightly cloudy. It hasn't been an issue but I'm curious as to why.
This is the only brew I've ever made that has been cloudy or hazy other than my wheat based beers. I use Whirlfloc and have a killer chiller. I've never had any type of infection so I believe my operation is fairly clean. Plus it always taste great. There's nothing in the grain bill or with the yeast that would explain this from my limited understanding. So why is it hazy?
Not sure why some recipes have a longer chill haze phase than others. I use gelatin in the secondary and even my dry hopped pale ales are crystal clear. Maybe give that a go.
Always the first to be opened and the first to go down.
... So why is it hazy?
There's nothing in the grain bill or with the yeast that would explain this from my limited understanding. So why is it hazy?
Ricand said:I've made 7 batches of this so far. It's a favorite in the brewcave. The first 6 of them I made with US05 since I had bad experiences with the Notty yeast. They tasted great and dropped to a beautiful clear beer with no fining or anything in two weeks. This last one I decided to try with the original recipe Notty yeast. I had them both on tap for a while. Named one a Naughty Blonde and the other a Cheeky blonde for the US05 chico yeast. It's been 6 weeks now and the naughty still looks like a Heffe, so cloudy you can't see through the glass. It doesn't taste as crisp and clean as the US05 either. I'm done with Nottingham yeast.
BM- I am making this now and I plan to keg it with gelatin and get it on gas. Have you ever gassed a keg while using gelatin? Will it still clear fine? I understand my first pint will have the gelatin in it.
Thanks
I have done this in the past. If I have the time, I prefer to secondary with gelatin and then rack to the keg. Even if you rack a perfectly clear primary beer into a secondary, a few days with gelatin and youll see a pretty thin, but dense layer of yeast laden residue on the bottom of your carboy.
If you rack to the keg instead of a secondary, make sure the beer is very clear in the primary. You can bend your dip tube slightly so it is not resting on the very bottom of the keg.
Isn't the point of gelatin to clear the beer? I am assuming my primary is not going to be 'very clear' when I rack it to the keg.
I've never seen a recipe with this many responses... must be good!
Gear101 said:just made this about an hour ago.. everything is GTG.. i made it with one oz of citra
I'll probably do a straight single hop pellet batch of the Montueka, followed by Columbus--a lot of my friends are still in love with Cascades, which I pretty much can't stand anymore. They have no idea of the awesomeness of Columbus.
That said, I've been looking for a good first batch for myself. I came up with a decent hoppy wheat with my brother that managed 2nd place BIS in an Omaha competition (out of 86 beers), but I was very disappointed with it.
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You should be fine subbing whatever you like as far as hops are concerned; I frequently use this recipe to test the flavor of new hops, as it's a very clean profile to work from. Plus, adding a couple ounces of hops can make for a nice session pale ale or even IPA, depending on how you want to play it.
Liquid will work fine, but it doesn't have the same ratio as dry. As I recall, 1lb of pale malt = .7lb LME = .6lb DME, so just convert accordingly. A quick rule of thumb (which I snagged from this thread) would be to multiply DME by 1.1 to get your LME equivalent. Revvy has an OK grasp on brewing (for a newbie, with only 33k posts... pfft!), so I'd trust his opinion on it .
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