Blonde Ale Miller Lite (Really Triple Hopped)

[branman]

Is there any particular reason the amylase enzyme can't go into the primary? I can rack it to a secondary, but just wanted to know if there was any particular reason for that.

From what I under stand the AE "cleans" it up and drys it out.

 

[DoctorDuvel]

Finally, I can drink this thing! Took an especially long time - had a major diacetyl problem after the AE went in, so I did a two-week rest in the keg at room temp. That did the trick. There's a very slight hint of it still, but it's definitely not an inappropriate amount, and actually adds a kind of subtle czech characteristic.

I've been refilling my half-pint glass all day - it's pretty, pretty darn good and refreshing.

 

[dhammers91]

I added my ounce of hops this past weekend... One more week and I get to bottle this weekend! I took a hydrometer reading this past weekend, so one week on the AE took it from 1.008-1.006. I'm hoping this last week will take it down a couple more points! Needless to say, I'm pumped for this one!

 

[edg1979]

Just a qq for the thread. Does it matter when the dry hop charge is added?

I added mine right after the yeast. I realize now that that might not have been correct, but will the result just be more hop aroma or something bad?

I like hops!

 

[DoctorDuvel]

Just a qq for the thread. Does it matter when the dry hop charge is added?

I added mine right after the yeast. I realize now that that might not have been correct, but will the result just be more hop aroma or something bad?

I like hops!

The same day as the yeast is definitely too soon. You don't usually want to dry hop for more than a week. Beyond that, they'll get veggie-like or grassy. You'll still have beer in the end though. Also, I don't know how or if vigorous fermentation alters dry hops at all, maybe something good will happen.

 

[Schlenkerla]

Yeah, you usually want to dry hop on clean finished beer. In a secondary. It maximizes the hop flavor and aroma. It might still work but letting the beer stay on hops too long is bad for beer flavor. It gets a grassy flavor, however with time that disappears.

I would rack to a secondary after one week with AE added before you track to it so it mixes well. No stirring, no shaking. Just siphon. Ok

 

[edg1979]

Damn, but I'm glad it will still be beer!

Good to know the results though, not really sure why I did that this is not my first time dry hopping. I think I was a bit distracted by the season premier of Mad Men and slipped up.

Thanks guys, I'll definitely let the thread know how it turns out.

 

[Schlenkerla]

That said you need to let the beer finish to dry out and condition. So dry hopping in the primary would require racking after seven days on the yeast. Unless you added the AE too. I think that would mess this all up. People have asked about doing the AE in the primary to save time.

In my opinion, this beer avoids the process of lagering, so doing the fermentation in two steps is reasonable. Just no refrigeration.

 

[95Nasty]

I brewed the original post to the letter 2 weeks ago and made the target IBU with german tettnang. Today I am transferring to secondary with the AE.

I am looking for advice on the dry hopping. I would like to use tettnang but I am unsure of how much. It was a 10 gallon batch split in 2 so I could experiment a bit. I have a lot of tettnang in the freezer.

Thanks in advance.

95Nasty

 

[branman]

letting the beer stay on hops too long is bad for beer flavor. It gets a grassy flavor,

Don't have much experience with dry hopping... should the hops be in there for the whole two weeks like the AE? I put them in secondary at the same time and I have 1 week left before kegging.

 

[95Nasty]

I have only dry hopped my hoppy beers, IPAs and such. General rule of thumb I think is about 4 days and up to 7 days. Beyond that they say you can get a grassy characteristic. I have never noticed that and I am sure it depends on the kind of hops but usually I will dry hop the weekend before I plan to keg a beer.

I transferred the pseudo ML a little bit ago on top of the AE. The beer is already 1.005 with an OG of 1.037 which puts it at 4.2% now. It tastes pretty darn good too. I was wondering if I should add the enzyme even, but I am following the directions.

I am going to dry hop with Tettnang in one and something else in the other. Anyone have any ideas about how much hops in the secondary?

 

[Schlenkerla]

Don't have much experience with dry hopping... should the hops be in there for the whole two weeks like the AE? I put them in secondary at the same time and I have 1 week left before kegging.

Let them go for two weeks. My point was not to dry hop and forget about them sitting on your beer.

 

[Schlenkerla]

I have only dry hopped my hoppy beers, IPAs and such. General rule of thumb I think is about 4 days and up to 7 days. Beyond that they say you can get a grassy characteristic. I have never noticed that and I am sure it depends on the kind of hops but usually I will dry hop the weekend before I plan to keg a beer.

I transferred the pseudo ML a little bit ago on top of the AE. The beer is already 1.005 with an OG of 1.037 which puts it at 4.2% now. It tastes pretty darn good too. I was wondering if I should add the enzyme even, but I am following the directions.

I am going to dry hop with Tettnang in one and something else in the other. Anyone have any ideas about how much hops in the secondary?

Dry hop with one ounce. This what I posted in the OP.

Anything more would be too much.

 

[95Nasty]

Thanks for the 1oz advice. I see that is what was in the OP but I was unsure if using a German noble hop would change the amount.

I see no sign of secondary fermentation 12 hours after transfer with the AE, but I was already at 1.005 so maybe most of the sugar is gone already. Tasted good already at transfer. I used WLP001, seems to ferment stronger and drop quicker then us05. The beer was already very clear. Do you suppose maybe I didn't carry enough yeast into secondary and that is why I see no activity?

 

[dhammers91]

Thanks for the 1oz advice. I see that is what was in the OP but I was unsure if using a German noble hop would change the amount.

I see no sign of secondary fermentation 12 hours after transfer with the AE, but I was already at 1.005 so maybe most of the sugar is gone already. Tasted good already at transfer. I used WLP001, seems to ferment stronger and drop quicker then us05. The beer was already very clear. Do you suppose maybe I didn't carry enough yeast into secondary and that is why I see no activity?

When I transferred onto the AE mine was at 1.006. I never saw any activity, but when I transferred and bottled, it had dropped to 1.003. Not a huge change, but still a change none the less...

 

[branman]

Let them go for two weeks. My point was not to dry hop and forget about them sitting on your beer.

That's what I thought I read in a previous post but I am still fresh to dry hop and thought I would make sure... thanks for all the help schlenkerla. Its almost there :excited:

 

[Schlenkerla]

Thanks for the 1oz advice. I see that is what was in the OP but I was unsure if using a German noble hop would change the amount.

I see no sign of secondary fermentation 12 hours after transfer with the AE, but I was already at 1.005 so maybe most of the sugar is gone already. Tasted good already at transfer. I used WLP001, seems to ferment stronger and drop quicker then us05. The beer was already very clear. Do you suppose maybe I didn't carry enough yeast into secondary and that is why I see no activity?

When I transferred onto the AE mine was at 1.006. I never saw any activity, but when I transferred and bottled, it had dropped to 1.003. Not a huge change, but still a change none the less...

Its possible that there is minimal benefit being at a low gravity or the AE is bad.

You can check for activity by placing a flashlight against the glass on the carboy. If its doing anything you will see tiny bubbles rising slowly.


When I did my very first batch my carboy had an inch of air space. I think had about 1.008~1.010 SG. I racked the beer onto hops and AE, I left the house for a few hours, when I came back my airlock had beer in it and was dribbling onto the flour. That did not last long. I believe it was done blowing off when I got home. It was not really a blow-off like what occurs in a primary. It was more of an over flow out the airlock.



Post Pictures when you drink this beer!

 

[95Nasty]

Here are pics of the secondary. Crystal clear. No activity to speak of. Will keg next weekend....dry hop will go in Tuesday.

 

[dhammers91]

Here are pics of the secondary. Crystal clear. No activity to speak of. Will keg next weekend....dry hop will go in Tuesday.

That looks great! WAY clearer than mine... I can not seem to ever manage a clear beer... Frustrating....

 

[branman]

Very nice! Mine will go to the keg Wed. Seems like I've been waiting on this one forever...

 

[branman]

I can not seem to ever manage a clear beer... Frustrating....

Have you tryed cold crashing for a 3-4 days before kegging, it does help...

 

[dhammers91]

Have you tryed cold crashing for a 3-4 days before kegging, it does help...

I bottle condition, that's the issue...

 

[branman]

I bottle condition, that's the issue...

I see... I'm not a pro at this but maybe gelatin 3ish days before bottling..? Don't know what kind of effect it would have on the final product but I've read people having good success when done properly

 

[Schlenkerla]

Nice color, your beer will look nice in the glass. It will have commercial quality visually. Damn if it won't taste better.

 

[Pratzie]

Does anyone have the Beersmith file for this? Im trying to do it manually but with my keggle and cooler I am having a hard time getting the mashout temp.

Anyone have any advice?

 

[dhammers91]

I see... I'm not a pro at this but maybe gelatin 3ish days before bottling..? Don't know what kind of effect it would have on the final product but I've read people having good success when done properly

I have done this with a blonde once, but it really hindered the carbonation lag time. It took nearly a month for it to even show any sign of carbonation. I thought I had ruined it and was going to have to drink flat beer! so I guess I will go for a quicker turn around time with bubbles and a cloudy beer at this point... Until I start kegging that is... Just can't find a good deal!

 

[lowtones84]

I bottle condition, that's the issue...

You can cold crash and still bottle, actually. Sometimes I do it for just one or two days and it definitely improves clarity. I haven't noticed a difference in time to carbonate either, though I don't usually try them until 3 or 4 weeks in bottles. The other thing is just be careful when siphoning to secondary or bottling bucket.

 

[branman]

Well, its kegged and primed up. I'll letcha know how mine turned out in a few days

 

[branman]

Well, its kegged and primed up. I'll letcha know how mine turned out in a few days

I can definitely taste the "grassy" part will it dissipate in time or here to stay? Ordering the stuff to do it again today maybe dry hop for 1 week instead of 2... still good beer and very drinkable

 

[branman]

So there it is.. still slightly hazy (probably chillhaze) I just got a wort chiller