First time all grain, a couple of questions.

[joehelsing]

I'm just preparing my water for the mash and am I right in thinking i mash in just under half the final amount of water? Then sparge up to 23 litres?

I'm doing the centennial blonde which requires a 2nd fermentation, is this really necessary? and do I need to put more yeast in when I transfer it into a different container? I'm struggling to understand why a different container would be used. Could somebody clear this up for me?

 

[DoWBrewer]

You want to calculate your sparge and mash volumes based on the amount of grain. Typically, 1.25 to 1.50 quarts/per pound of grain. I use Beersmith because it does the work for you. Keep in mind for your sparge, you can sparge with a little extra water and just stop running it off when you hit your volume and gravity. It will take some practice to get it right. I would also keep a few pounds of DME around to adjust your gravity if you are under.

As far as secondary fermentation, you don't need it with a blonde. The only time a secondary is really necessary is on a Barley wine or Sour. You should leave your blonde in primary on the big yeast cake until you hit your final gravity. A month in primary will not cause any issues for you. In fact, the yeast clean up by-products produced during early fermentation.

If you are not already, you should find a way to control fermentation temp. The first two days (roughly) of fermentation are critical. Most of the off flavors and fusel alcohols are produced during the early stages. At lower temps, there will be fewer produced, but too low and your yeast will start flocculating.

I have a centennial blond on tap and it is a great beer to have around.