Blonde Ale Centennial Blonde (Simple 4% All Grain, 5 & 10 Gall)

[Clifton]

It was brewed 6/23 so it is 7 weeks old today. I'll let it sit another week and see if it has mellowed out by then.

 

[mrduna01]

It was brewed 6/23 so it is 7 weeks old today. I'll let it sit another week and see if it has mellowed out by then.

I would say it's the carbonation not having had enough time. Update us when you try it next.

 

[Rigby]

Could you use beef gelatin to clear your home made cider ?

 

[sigurdur]

Could you use beef gelatin to clear your home made cider ?

I doubt that this is on topic, but to save space: Probably, give it a try.

 

[Rigby]

I doubt that this is on topic, but to save space: Probably, give it a try.

Ok I will try it out

 

[DrBrewDC]

How much priming sugar should I use to bottle this morning?

 

[Wino24]

Hi all....I made this last year...great beer. Anyway, I was wondering if anyone has used S-05 in this beer and if so do you think it would taste much different than if Notty was used? Thanks

 

[Guidry]

I used the 05, however it was my first time to brew it, so I can't compare it to anything else. It was damn good though. Unfortunately the keg is out now and no chance to brew for a couple of weeks.

 

[Reno_eNVy]

Hanging out with a keg of this brew that I did with s-04 in the low 60's. Om nom nom

 

[kirkosaurus]

Just bottled my second batch of this but this time with 5# of strawberries. Smells yummy.

 

[pvburton]

Ok, 3 weeks into bottle conditioning of my WLP-005 high-efficiency take on this after 3 weeks in primary. I tried 2 bottles last week and it was harsh/"green". Seeing nucleation on the inside of my bottles, more towards the bottom; wondering if this is a sign its still not done? Should I throw a bottle in the fridge for a few days and try mid week or give it another bunch of days to mature?

First bottle-conditioned batch (brew partner has a kegging system) so I'm a bit anxious...

 

[kapbrew13]

Ok, 3 weeks into bottle conditioning of my WLP-005 high-efficiency take on this after 3 weeks in primary. I tried 2 bottles last week and it was harsh/"green". Seeing nucleation on the inside of my bottles, more towards the bottom; wondering if this is a sign its still not done? Should I throw a bottle in the fridge for a few days and try mid week or give it another bunch of days to mature?

First bottle-conditioned batch (brew partner has a kegging system) so I'm a bit anxious...

3 weeks bottle conditioned at what temp?

 

[pvburton]

3 weeks bottle conditioned at what temp?

House is on our 69-73 A/C program, keeping them in a mostly dark laundry room in boxes.

 

[kapbrew13]

Very strange after 6 weeks (3 + 3) it taste harsh/green. Could it be off flavor due to your water?

 

[pvburton]

Very strange after 6 weeks (3 + 3) it taste harsh/green. Could it be off flavor due to your water?

Dunno, last batch with my tap water (Porter) was very tasty -- still haven't tasted a 3 week bottle, the 2 week-ers are what was disappointing. I had my hydro sample before conditioning in a wine glass and it was very pleasant, so i'm hoping its just some sort of volatility from the incomplete carbonation process. I guess I'll chill one down and take a shot at it tonight.

 

[kapbrew13]

I've heard darker beers hide some off flavors that lighter beers can't. Do you treat your water. I always use campden. Just a thought.

 

[pvburton]

I've heard darker beers hide some off flavors that lighter beers can't. Do you treat your water. I always use campden. Just a thought.

No treatment; my water certainly isn't hard (unlike my parent's house) but I'm not sure what else (if anything) could be up with it -- I'll let the thread know the verdict in a few days.

 

[gkal1964]

Hi all....I made this last year...great beer. Anyway, I was wondering if anyone has used S-05 in this beer and if so do you think it would taste much different than if Notty was used? Thanks

Tasting update: Let me start by saying I nor anyone who taste tested this beer is a BJCP judge or even a beer tasting expert. All 4 beers came out excellent and any one of these yeasts works great in this recipe. The overall consensus is that the 1028 London ale was the least favorite but still a good beer, very crisp and a touch drier. from here you really are splitting hairs. If we had to make a decision, the Nottingham would probably be third. we really could not pick a winner between the US-05 and the 1056, both yeasts seem to offer a bit more complexity and the malt flavor of the beer seems slightly brighter with some fruit and floral notes. I have to stress these are very slight differences and taste is subjective. I will say I have made this beer many times and my best tasting batches have been with Wyeast 1056 yeast, the best being a 3rd generation re-pitch. Hope this helps. And thanks again to Biermuncher for this awesome recipe.

Here is a previous post where I talk about using different yeast strains in this beer. To summarize, the US-05 is excellent in this beer. Good Luck

 

[Homercidal]

Brewed this with a friend's daughter this weekend. However, I missed the mash temp and ended up mashing at around 150. How do you think this will affect the beer?

Also, OG ended up being 1.044.

We basically brewed it for him. He doesn't like beer much, but seems to like this one ok enough. I'll probalby help him drink it though... Hopefully it will be light, but still tasty.

 

[RugenBrau]

isn't the mash temp suppose to be 150?

 

[vince805]

I want to brew this but my LHBS doesnt carry nottingham... any recommendations on either a white labs or wyeast to use instead, or should I order a nottingham online? Thanks!

 

[FireBrew63]

I want to brew this but my LHBS doesnt carry nottingham... any recommendations on either a white labs or wyeast to use instead, or should I order a nottingham online? Thanks!

I've used WLP001 Cal Ale for all my batches and they have all turned out great.

 

[RugenBrau]

I've always used SO 5 with great results. I just started the mash on another batch of this tonight.

 

[TheWiz]

I brewed this on Fri. and subbed .5 lb Vienna and .5 lb Dextrose (Extract Version) with Notty yeast. I will dry hop with .5 oz Centennial and .5 oz Cascade after fermentation is complete. I hit 1.038 and it tasted great! Can't wait to keg it.

 

[RugenBrau]

mine is in the swamp cooler....ended up @ 1.035

 

[casey914]

brewing this today!

 

[RatCity]

Just tasted it flat after crash cooling. WOW, it's delicious. The centennial hops really do make this a unique and tasty recipe. Will definitely be on a constant rotation in my kegerator. Thanks BM!!!

 

[casey914]

bubbling at less than 12 hours... my og was a bit higher at 46 but, whatever!

casey

 

[BetterSense]

Help!

I just brewed this with biab method but it came out only 1.032. I think I should add some dme but I don't know what kind or how much or how to add it since I already pitched it. Wis 1.032 too much different than 1.039? What will it taste like if I just leave it?

 

[Ricand]

I came up short like that and just tossed in a pound of corn sugar at the end of boil. It was delicious, but really dried out the finish. Made it even more likeable to some of my Coors drinking friends. You could add the DME and it might not affect it like the corn sugar. I'd do it, since you are going to come up in the 3% range for ABV without it. Throw in a pound. BTW, I just brewed another batch of this stuff, so I'm going on 50 gallons. This recipe will always have a tap on my keezer.

EDIT: You want to boil that pound of DME with a little water, cool it to pitching temps with a cover on it before you add it to the pitched wort.