I brewed a new-to-me recipe a few weeks ago, a Blonde Ale called Centennial Blonde. It’s now sitting in the fermenter waiting for me to fine and prime it. It had a low OG and didnt take much grain to make but I have a feeling it will be a favorite on a hot summer day. Tasting it from the test tube, it’s not highly bittered, very light and malty tasting.
With this new recipe comes a new yeast that I havent used before, Nottingham Ale Yeast. This yeast is supposed to be a beast but I started out fermentation at 62f, keeping diaceytl production low and having a clean fermentation. I’m also going to try fining each keg with gelatin when I prime them to see how well that works out.