Hi,Does anyone have a water profile for the centennial blonde?
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
63.3 | 22 | 2 | 5 | 67.5 | 120.3 |
Bruin Water - Yellow Balanced, expected pH: 5.42 |
Have had more time to sit back and and wait till almost the end of the keg and will say say I'm still not the biggest fan of this recipe for a blonde. It's too busy for my taste buds. I am going to rebrew this and tweak it for my preferences. First thing is I'm going to get rid of the carapils and try a different yeast strain. The carapils, at these levels, leaves a slickness on the palate I do not care for. Also Nottingham still has a fruity tartness to it. Both of those combined are a bit off putting. I'd be curious to try this with wlp029 fermented around 60f and sub extra base malt for the carapils. It's definitely on the to do list! I'll report back on tasting day!
I actually have that yeast on hand in the freezer bank. Now having used both I'd say it's a bit different than wlp029. I'm not sure if it's a mutation or different yeast altogether. It has an initial "tartness" that ages out with cold conditioning. I don't get the same tartness with wlp029. It definitely clears a bit quicker than the banked up wlp029. wlp029 does end up coming out a bit cleaner as it clears though. It's a touch malt forward at first but falls to the background given about 3-4 weeks of keg conditioning and gelatin. Have a few brews lined up before even eyeballing this again though lolTry Imperial G03 "Dieter" for the yeast. IIRC it's a Kolsch yeast, reportedly the PJ Fruh strain. It supposedly drops very clean without fining but doesn't take forever to do it like WLP-029, which is also purportedly PJ Fruh from Koln. I've got some of it in a Shaken Not Stirred propagation and am anxious to try it. The pouch was a few months past its prime, but seems to be coming around OK. Not sure what to do with it, but "Cof3C" seems like a logical choice as soon as the days warm up a bit. "Sposed to be in the low 20s F next week, so it might be a while. Brrr.
Good advice. I fermented at 67. Do you think it would be wise to move to a secondary at the increased temp or just leave well enough alone until I get some bubble action?What temperature did you ferment at? When I use Nottingham at 68F , about 4 days and it’s slowing down, then I’ll bump the temperature up to 74F for another week. During that week , I’m getting a bubble every minute. Then I’ll cold crash for 3-4 days at 36F . I brewed an Irish red on 2-12 SG was 1.052 , I should be kegging this today. Should be about 1.012 . I’ll let you know what I get.
Go for it!Kind of really changes the beer, But I have a bunch of El Dorado and Citra. I was thinking about subbing those into this recipe. Think it’d turn out alright?
Temperature was going to be my guess. Thanks for posting your diagnosis.Finally figured out my problem. My new Clawhammer system was underreporting temp by about 10 degrees. Put three different thermometers in latest batch and verified temp error. I have brewed two batches of beer since and I am getting lots of activity. P/O'd that I ruined 4 batches of beer before I figured it out. Looking forward to trying this one in the keg!
It will work, yes. It’s not best practice as you increase potential for contamination unless you can boil and cool the top off water ahead of time. There’s also “issues” with hop utilization if you don’t do full volume. But oh well. It will most likely still make a great beer. When you can, get a chiller though, it makes life much easier and less stress free. In the end: RDWHAHBI don't have a way to quickly cool the wort, so was planning on doing this recipe with maybe 2-3 gallons boil and then top up with cold water to 5 gallons - would this work? Excuse the newbie question...
Thank you - I appreciate all of the replies - I went ahead and ordered a wort chiller tonight...It will work, yes. It’s not best practice as you increase potential for contamination unless you can boil and cool the top off water ahead of time. There’s also “issues” with hop utilization if you don’t do full volume. But oh well. It will most likely still make a great beer. When you can, get a chiller though, it makes life much easier and less stress free. In the end: RDWHAHB
Looking forward to hearing the results.Just kegged this up. Can say the pre keg sample was nice and clean! Curious to see how it tastes carbed up and cold conditioned. Will report back in two weeks
do you use regular gelatin in canning supplies or what?Just added gelatin to the keg after around 36 hours of sitting in the kegerator. Now it sits until next weekend until tap time Want to get a few "samples for science" in before the 4th hahaha
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