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Still about 4 days from 3 weeks in the bottle. It’s very drinkable for an almost 7% beer. Kind of one dimensional though. Needed more hops and would probably benefit from a more diverse grain bill. It’s good though.

Just came across this thread. It’s great. I am more mixed up than ever on the difference.

Being an anglophile, I would like to brew an all grain Victorian/Robust Porter. Under the beer style guidelines Robust Porter comes under American Stouts and Porters. I want to do an English style Porter. From my research, it seems like black malt began to be used in Porters around the 1830s...

It doesn’t seem like you took into account grain absorption. I estimate absorption to be about .5 quart of water loss per pound of grain. It’s not totally accurate but close enough.

Thanks for the input. The final gravity was 1.010.

Three weeks out and I bottled today. I should have listened to the dry hop suggestions. There is not much of a hop flavor at all that I can detect. It’s kind of sweet and nutty. It’s decent but I hope it improves.

A week later and my blonde ale is gently fermenting at 62. The major fermentation is over. Do you think there is any use in letting the temp increase now?

The fermentation has been different from my last batch of beer. There are other variables to consider but I think the reduced temperature has played a role. The fermentation started more gradually and has now been pretty aggressive since about Sunday night. That was 24 hours in. It’s been going...

I second the swamp cooler. I just set one up for the first time. It seems very effective. What was your ambient temperature when you fermented?

Yesterday, I brewed blonde ale for the first time. I had posted the recipe a few days ago. My last fermentation took place in my basement with an ambient temperature of approximately 70. The beer was going berserk after 12 hours. This time, I used a swamp cooler and it has worked great. The...

The lovibond on the grain that will be provided is 3.5. That’s more like Maris otter even though it’s called pale malt. It might not be suitable for a blonde ale.

Thank you for the advice. I just figured out tonight that 2 row and 2 row pale are the same thing. A local grain producer is actually donating 100 lbs of pale malt. http://www.argylecraftmaltsnhops.com/shop-malts/argyle-pale-malt-20-lbs

It’s a great opportunity.

A local brewery is hosting a brew event. I am going to load up my gear and join in the action. I want to do a simple recipe (it's my second brew). I decided to do a blonde ale. My neighbor loves that style and he mows my lawn for beer! This is a link to the blonde ale article...

Maybe I will give up on the secondary. I have been making cider for years and it’s just what I am used to. Do you just let it sit in the primary fermenter for about 3 weeks then bottle?

I am concerned about the headspace too. I disenfrcted really well. Had some sanitizing foam in the secondary when I filled it.

I racked the beer into a secondary after 8 days. The plan is to condition for 2 weeks, bottle for 3 weeks and then enjoy (hopefully!). The carboy was pretty full when we started. I did have some wort that I didn't use too. Next time I might ferment a greater about of wort in a 6/6.5 gallon...

Thank you for the help. I will do something like this next time. How many degrees do you think it reduces the wort?

It's definetly been a bit warmer than I would like. The ambient temperature has been as high as 72. I will figure out something for my next brew.

It’s in a dark basement. Unfortunately this time of year it’s on the warm side in our house. That’s why I went with the safale yeast.