Newbie Question - Canadian Blonde Beer

[Mav617]

Hi all,

I've been making wine in small batches for a few years, mostly good fruit wines and juice wines. Decided to ramp up the volumes and do a beer kit. Anyoo, I got a big fermenter and a Cooper's Canadian Blonde kit. Mixed it up as per instructions, threw the yeast on and sealed it with lid and airlock. 48 hours later in temps of 21 - 23c and it's doing nowt. Airlock levels show it's pushing slightly and a bit of foam but not active? The strawberry wine next to it is bubbling through the airlock as expected - am I expecting too much in the way of activity?

 

[clibit]

The only way to know is to do a hydrometer check. Maybe bung some hops in at the same time, Canadian Blonde is a low flavour beer. But a good base for adding hops and other flavours.

 

[geratcha]

The only way to know is to do a hydrometer check. Maybe bung some hops in at the same time, Canadian Blonde is a low flavour beer. But a good base for adding hops and other flavours.

What hops would you recommend?

 

[geratcha]

What hops would you recommend?

 

[terrym]

What hops would you recommend?

I dry hopped with 37 g Cascade for five days at the end of the primary, and it turned out OK. Even then it could probably have taken more (50g?).
And I also think it probably benefits from a high level of carbonation (in other words I underprimed) .

 

[clibit]

It's hard to recommend to someone without knowing what kind of things you like. Maybe name some beers?

 

[HarrowBrewer]

If it's any help I dy hopped a Canadian Blonde with Amarillo and Citra and it worked really well. Nice sharp fruity flavour.

 

[geratcha]

I'll give it a bash. Is there any advice on how to introduce dry hops without infecting my batch?

 

[Covrich]

A big plus one on adding hops to this kit.. I did it without hops and and used mostly DME instead of sugar.. It was .. ok.. pretty bland though.

 

[HarrowBrewer]

I'll give it a bash. Is there any advice on how to introduce dry hops without infecting my batch?

There are a few different techniques, these American articles might help:

https://byo.com/mead/item/569-dry-hopping-techniques
http://beerandbrewing.com/VN5wXScAAH0T9_HH/article/3-ways-to-dry-hop

I always dry hop by simply putting loose hops or pellets into the FV when fermentation is more or less over, and leaving them for four or five days (although I've left them in for over a week with no ill-effects). I personally think hop pellets are better for dry-hopping as they break up and disperse the aroma and flavour more efficiently, but leaf hops work very well. I've never concerned myself with infecting the beer, I'm of the opinion that if it's nearly fermented out, and theres a layer of C02 on top, then it can cope with a few hops chucked in!

 

[H0PM0NSTER]

I'm sure I've read that hops are naturally sterile, so you shouldn't worry about introducing an infection with dry hopping. I made a batch of Canadian Blonde with Amarillo hops and it worked really well. Drink it slowly though if you can - it was nice when first brewed but the bottles I'm drinking now (3 or 4 months later) are even better.