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

[mgr_stl]

This beer seems to have a thicker mouthfeel than I was expecting. Anyone else notice this or was it just something I may have done? Just not what I was expecting food such a light beer.

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[tg123]

I think I might've overcarbed mine a bit. Poured this super slow, the other one was 90% head.
Unfortunately the amazing head retention isn't working to my benefit on this one.

 

[jflongo]

I think I might've overcarbed mine a bit. Poured this super slow, the other one was 90% head.
Unfortunately the amazing head retention isn't working to my benefit on this one.

Was that your first pour out of a keg? That is normal if it is. Or was that from a bottle?

 

[JohnSand]

I've made a couple of batches of this, did not have a thick mouthfeel, excessive head, or cidery. I've had each of those in other brews though. The cidery aged out, excessive foam was an infection. I don't know what the mouthfeel came from.

 

[tg123]

Was that your first pour out of a keg? That is normal if it is. Or was that from a bottle?

All were poured from bottles. Possible infection? Tastes good still

 

[jflongo]

Did you batch prime? Or put sugar into the bottles?

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[rdarr40]

Both times that I have made this recipe it has been cidery. I wondered if it is the Nottingham yeast that causes this off flavor.

 

[JohnSand]

All were poured from bottles. Possible infection? Tastes good still

I've had several infected batches, most were sour, some massively over-carbed. One was very over carbed, with a mild vegetable off flavor. I believe that was another bug. Just my opinion.

 

[basementbrewbrad]

Both times that I have made this recipe it has been cidery. I wondered if it is the Nottingham yeast that causes this off flavor.

Ferm temps might be too high. I had a batch that fermented 5 degrees too high and tasted like cider

 

[BansheeRider]

Ferm temps might be too high. I had a batch that fermented 5 degrees too high and tasted like cider

What temp would that be? I will be making this for the upcoming Super Bowl. I plan on fermenting no higher than 68 degrees.

I also plan on making this with all centennial hops. Anybody try this?

 

[basementbrewbrad]

What temp would that be? I will be making this for the upcoming Super Bowl. I plan on fermenting no higher than 68 degrees.

I also plan on making this with all centennial hops. Anybody try this?

You should be ok. Mine hit 74 inside my bucket and had a cider like taste. Keep it in the low end of the ale range for the cleanest taste.

 

[BansheeRider]

You should be ok. Mine hit 74 inside my bucket and had a cider like taste. Keep it in the low end of the ale range for the cleanest taste.

Yeah you have to be careful with notty yeast. Nottingham yeast like to ferment cool and even sometimes in lager conditions.

 

[rdarr40]

Both batches I made fermented at 68F in temp controlled freezer with probe attached to fermenter.

 

[BansheeRider]

Both batches I made fermented at 68F in temp controlled freezer with probe attached to fermenter.

Turn out good?

 

[rdarr40]

Both were a little cidery in my opinion. That is why I was wondering about the yeast. I have not had this problem with other yeasts in the past. This is the only recipe I have used Nottingham. If I brew it again I will definitely use another yeast.

 

[LovesIPA]

I get a lager flavor when Centennial Blonde is fermented with Nottingham. I don't really care much for it, but my BMC-drinking in-laws like it quite a bit.

 

[BansheeRider]

What other yeast should I use to avoid the cidery taste, US-05?

 

[jflongo]

I use Wyeast 1056 every time I brew this, so US-05 would be fine.

 

[isurf]

What other yeast should I use to avoid the cidery taste, US-05?

This recipe was made for us05

 

[BansheeRider]

This recipe was made for us05

The OP says Nottingham.

 

[Thunder_Chicken]

Nottingham fermented in the low 60s or even upper 50s FTW. Clean, clean, tasty beer; not a hint of esters. You can get something resembling a clean lager using Nottingham this way.

 

[jaydog2314]

Almost in the boil for this recipe. Pre boil gravity came in a little high but so far going good. I'm excited for this quick turn around time batch! Will be served at the super bowl as my neutral non hoppy or porter beer!

 

[BansheeRider]

I ended up using a re-hydrated packet of us-05. The owner of my LHBS also recommended us-05. There was another guy in the store who said he made 10 gallons of this beer for a birthday party and it was gone before the party ended, he used us-05. So that pretty much made my mind and I used us-05.

I had a long lag time with this yeast. I re-hydrated it and pitched in 60-62 degree wort. It took 18 hours to see signs of fermentation. I normally use liquid yeast with starters and the lag time is just a couple hours. Maybe the wort was too cold. Maybe I shocked the yeast a bit because they were at 80 degrees when I pitched them into 62 degree wort. Either way it all worked out and I can't wait to see how this beer turns out.

The beer should come out around 5.3% ABV because my efficiency was 85%, OG was 1.051. This will be a perfect session beer for the Super Bowl. I held a steady mash of 154 degrees for an hour and batched sparged at 170 degrees. It made for a real simple brew night due to the small grain bill, Less stirring I had to do

 

[BansheeRider]

Almost in the boil for this recipe. Pre boil gravity came in a little high but so far going good. I'm excited for this quick turn around time batch! Will be served at the super bowl as my neutral non hoppy or porter beer!

I am making this for the Super Bowl too. What do you expect the turn around time will be? Are you bottling or Kegging. If I keg it it will be carbed in 2 days and I can give it a longer primary time. If I bottle it I will have to rush the primary time to maybe 10 days. That should give it plenty of time to carb in the bottle.

What do you think? Maybe 7-10 days primary and 2 weeks bottle conditioning is my guess...The Super Bowl is just right around the corner

 

[jaydog2314]

I'm kegging. Planning on 10 days primary and 7 in secondary. Force carbed for 4 days. 21days total left myself a few extra days in case I need more I'm primary. Should be Ready just in time the game.

 

[BansheeRider]

I'm kegging. Planning on 10 days primary and 7 in secondary. Force carbed for 4 days. 21days total left myself a few extra days in case I need more I'm primary. Should be Ready just in time the game.

Why secondary?

 

[jaydog2314]

I secondary all my batches

 

[BansheeRider]

I secondary all my batches

Sounds good. I don't have an open keg right now so I will have to bottle. Bottling will make it easier to transport anyway, less foot traffic in my house to the kegerator.

 

[bryan535]

I am making this as my first brew. I am going the extract version. Will there be any difference between Munson's extra light dme and Briess extra light dme?

 

[BansheeRider]

I am making this as my first brew. I am going the extract version. Will there be any difference between Munson's extra light dme and Briess extra light dme?

Just different brands is all.