Gonna brew this tomorrow. I read a lot of the posts, but not all 313 BeerSmith seems to be calling for 1 1/2 packages of Nottingham dry yeast, but it looks like everyone's just using 1 package? I'm brewing all grain, but haven't been at it for all that long and want to get this right.
Thanks,
Hawaiibboy said:For a cheap(er) way to keep your fermentation cool you could use a swamp cooler. The other option is to use a temp-controlled fermentation chamber. I have to deal with constant high temps in Hawaii so I went with a chest freezer off CL.
Your other option is to try out a saison yeast. I have heard of people here in Hawaii fermenting at rather high temps. If you could keep the house/room you are fermenting in at about 75-80 you should be fine. Might get some funky Belgian-ness, but that could turn out good!
jmcquesten said:A quick update. After waiting another week or so, the sulfur smell is pretty much gone and the beer is delicious. It was carbonated after a week, decent after 2, but I guess the 3 week rule really does hold true. It's crazy how much of a difference that third week makes.
Hi guys, i just brewed a five gallon batch of this ale on sunday which was my first attempt at all grain. I hit the temps and hydrometer reading right on the nose and am currently waiting patiently for it to ferment. My question was if anyone had tried this recipe with honey and if so what kind and whether the honey was put into the boil or primary. Thanks for your time!
I am taking a 6-pack of Centennial Blonde to my Uncle this weekend for Memorial Day. He is a die hard Miller Lite drinker and will drink nothing else.
He said he tried "homebrew" before and didn't like it. Let's see if Centennial Blonde can crack this old dog!
How long did y'all's take to carb up? Mine has been sitting 3 weeks in bottles with very little to show..
I was also thinking about:
1 lb Vienna
.5 lb Victory
Just to make sure its not lacking maltiness
I bottled a batch of Centennial Blonde this Monday. I wanted to re-use the yeast (Nottingham) but there was a ton of hop gunk all over so I racked off the beer and washed the yeast by pouring a gallon of bottled water in, stirring up the trub and letting it sit for 30 minutes. I then poured off a gallon of the suspended liquid, cleaned and sanitized the fermenter, and added the wort and make-up water (extract recipe), then decanted the gallon of suspended yeast back into the fermenter.
Today, less than 48 hours later, the ferment is stone-cold DONE. Gravity is at 1.007 and krausen is completely gone. That was impressive. I'm amazed I didn't blow out my airlock - it was bubbling furiously Tuesday morning, and there was a ring of krausen gunk just shy of the fermenter lid when I opened it. Ferment was at 63F ambient and the beer tastes just fine, so I think all went well.
I'll have to let this one sit for a while until I empty enough bottles. I'm enjoying my first batch of Centennial now and I am so glad that I decided to brew several back-to-back batches. This is just good beer.
I bottled a batch of Centennial Blonde this Monday. I wanted to re-use the yeast (Nottingham) but there was a ton of hop gunk all over so I racked off the beer and washed the yeast by pouring a gallon of bottled water in, stirring up the trub and letting it sit for 30 minutes. I then poured off a gallon of the suspended liquid, cleaned and sanitized the fermenter, and added the wort and make-up water (extract recipe), then decanted the gallon of suspended yeast back into the fermenter.
Today, less than 48 hours later, the ferment is stone-cold DONE. Gravity is at 1.007 and krausen is completely gone. That was impressive. I'm amazed I didn't blow out my airlock - it was bubbling furiously Tuesday morning, and there was a ring of krausen gunk just shy of the fermenter lid when I opened it. Ferment was at 63F ambient and the beer tastes just fine, so I think all went well.
I'll have to let this one sit for a while until I empty enough bottles. I'm enjoying my first batch of Centennial now and I am so glad that I decided to brew several back-to-back batches. This is just good beer.
Did I miss the post on what to use for priming sugar?
Can anyone give me a rough idea of how long they are running in the fermenter before transferring into carboy? It seems as the yeast has finished doing its thing. It was bubbling furiously the next morning.
Can anyone give me a rough idea of how long they are running in the fermenter before transferring into carboy? It seems as the yeast has finished doing its thing. It was bubbling furiously the next morning.
Planning the AG (BIAB) version of this for Father's Day weekend. Hoping to get 3 generations involved.
This is exactly the schedule I've settled into lately. A couple other reasons I like this is that the yeast doesn't have to sit around long if you want to repitch from the batch you are bottling into the one you are brewing. Plus, I've tried shortening my primary schedule to ~2 weeks and while the beer tasted fine, my carbonation levels were too unpredictable (always overcarbed to some degree). I think that extra weeks gives a lot of the dissolved CO2 time to come out of solution, and I know exactly what I'm going to get with a certain amount of priming sugar.I've settled into a 3-week cycle where I bottle and brew on the same day, while drinking my first carbed beers from the last batch. 3 weeks in primary, 3 weeks bottle conditioning, 3 weeks to drink 2+ cases of beer. Beer quality is excellent and I am producing beer just about as fast as I can drink/share it.
Just sampled my first batch today WOW! I thought I was brewing this just for the masses but, I'm going to be enjoying this too!
BM - I think you should get a Kickstarter going and mass produce this. Let's convert more of these BMC's!
Thanks for the great recipe.
Brewing this tomorrow as well. Anyone used the Whitelabs california ale V as substitute? It is going to be near 100 the next two weeks and I can't keep the house at 65
Good god this one is popular, I can't remember the last time I hit the new posts button and didn't see it in the first 3 pages!
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