tag:blogger.com,1999:blog-8066877917844499643.post992659915600234528..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: French Blonde Ale Recipe and TastingThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-8066877917844499643.post-20836754207421459602015-09-17T20:28:41.024-04:002015-09-17T20:28:41.024-04:00Impossible for me to say with any certainty how Fr...Impossible for me to say with any certainty how French Ale would behave under alternate conditions as this is the only beer I brewed with it. It's worth a shot though!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-88307712249975833972015-09-15T16:34:44.667-04:002015-09-15T16:34:44.667-04:00Stouts are the beer that made me fall in love with...Stouts are the beer that made me fall in love with beer. IPAs have been a recent passion, but this simple recipe sounds like a great beer to have around to enjoy in quantity.<br /><br />I'm going to be brewing a harvest ale this weekend, and I'm thinking this may be a great base recipe.Anonymoushttps://www.blogger.com/profile/00492114719235866365noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-55649666921021121512015-09-13T12:17:01.809-04:002015-09-13T12:17:01.809-04:00Do you think this yeast could put out some clean(i...Do you think this yeast could put out some clean(ish) hop-forward beers when pitched heavily and fermented at low temp and also be able to produce some complex esters at lower pitching rates and higher ferment temps?Anonymoushttps://www.blogger.com/profile/09815120389995461694noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-52488830489183514672015-09-11T17:35:12.857-04:002015-09-11T17:35:12.857-04:00I had some comments on social media suggesting 072...I had some comments on social media suggesting 072 puts up a really big krasen, but my results were moderate. That may be partly the relatively low gravity and fermentation temperature I had. 1318 is the winner in recent memory for largest krausen. The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-37747460327065136752015-09-10T23:52:33.516-04:002015-09-10T23:52:33.516-04:00Mike, how did French ale do in primary? Did it thr...Mike, how did French ale do in primary? Did it throw up nice krausen? Thinking of doing some top cropping with this yeast if capable. Cheers!Anonymoushttps://www.blogger.com/profile/09815120389995461694noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-35906596160993649672015-09-10T20:47:44.684-04:002015-09-10T20:47:44.684-04:00For a family reunion a month ago, my dad and I wer...For a family reunion a month ago, my dad and I were tasked to make a beer. We went in the opposite direction and made a "session" IPA that was all pils malt. Hopped with Galaxy, centennial and Amarillo. Surprisingly it was a huge hit. Did the same keg technique as you. It worked well. <br /><br />I was thinking saison as well for next time.Anonymoushttps://www.blogger.com/profile/18156599192884450049noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-5423905307571960212015-09-10T07:24:08.778-04:002015-09-10T07:24:08.778-04:00It was the "dry hopped" keg that had bee...It was the "dry hopped" keg that had been on gas (clarified). The gelatin was added to the fermentor and should have done most of it's work there. I also dumped a few pints before shaking to pull out as much trub as I could. The beer sat around for another five days or so between shaking and serving, but there wasn't much to dump from the first pint at the party.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-77769653708935675572015-09-10T01:18:39.585-04:002015-09-10T01:18:39.585-04:00I'm confused. What is "shook C02 into Bu...I'm confused. What is "shook C02 into Burn off keg" ? Hadn't you already hooked up the gas almost a whole month before? wouldn't shaking disturb the trub that the gelatin had pulled to the bottom of the keg?Devianthttps://www.blogger.com/profile/15163722363531202458noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-38806992519944310222015-09-09T20:12:42.034-04:002015-09-09T20:12:42.034-04:00Great method. Found this works best for transport...Great method. Found this works best for transporting and serving.Chrishttps://www.blogger.com/profile/12139590008231419729noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-30938617067560320322015-09-09T20:12:04.293-04:002015-09-09T20:12:04.293-04:00Great post! I've recently brewed a beer simil...Great post! I've recently brewed a beer similar to this and found I really enjoyed it. It's nice to take a little break from the sour, hoppy or heavy stuff. Good way to reset the palate.Chrishttps://www.blogger.com/profile/12139590008231419729noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-80918876397902972222015-09-09T19:51:59.730-04:002015-09-09T19:51:59.730-04:00The Mad Fermantationist goes Macro!!! Ha!
One th...The Mad Fermantationist goes Macro!!! Ha!<br /><br />One thing I like to do when bringing kegs to events is to use gelatin after crash-cooling in the keg, and then doing a keg-to-keg transfer into my ultimate serving keg. As you found out this isn't really necessary with a beer like the one you describe, but a bitter or session IPA with hops in the keg really benefit from this extra step. wahoohttps://www.blogger.com/profile/13862339628710343176noreply@blogger.com