lukiferj
Self Made Alehouse
Nice one man! Never heard of banana with Notto though.
Faux Lager recipe help
- Thread starter technobabble66
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slcmorro
87 Warning Points. Bad Boy!
What is a 'lager flavour'? Not being a dick, I just don't know what you're referring to. Lagers to me, are crisp and clean so if that's what you mean then I understand entirely. Anything else, you've got me stumped.technobabble66 said:
Lord Raja Goomba I
Prisoner of Sobriety
Banana is fairly weird - never heard of it with Notto.
The other stuff sounds par for the course.
I do like a CC if possible with notto and some gelatin. It does make carbonation a long process but the beer is always considerably clearer.
If you're kegging it's absolutely fantastic how clear and lager-like the beer can get.
The other stuff sounds par for the course.
I do like a CC if possible with notto and some gelatin. It does make carbonation a long process but the beer is always considerably clearer.
If you're kegging it's absolutely fantastic how clear and lager-like the beer can get.
technobabble66
Meat Popsicle
Yeah, Banana - wtf?? But that's the best way to describe it. If I was to break it down I'd say it was the combo of some residual yet-to-be-fermented sugar with the light golden barley grainy flavour (golden = kinda light slightly fruity malt, I s'pose). Resulted in a very banana-ry aroma. No flavour of banana luckily. Once the sweetness dropped out this aroma also dropped out. I know I'm correlating an aroma with a flavour but there you go. Maybe I should mean fruity instead of sweet, in terms of aroma.
Ok. Lager flavour. Tricky. Maybe I'm just referring to that clean dryness lagers have. But I kinda find an additional slightly subtle element of carbonic acidity or dry "sting". As good as I can describe, I think.
How's that elaboration?
Ok. Lager flavour. Tricky. Maybe I'm just referring to that clean dryness lagers have. But I kinda find an additional slightly subtle element of carbonic acidity or dry "sting". As good as I can describe, I think.
How's that elaboration?
philmud
Well-Known Member
Old thread I realise, but I've also had banana with Notto. Was a Neil's Centenarillo I did a couple of years ago before I had a fermentation fridge & at the time I assumed it was too warm-a ferment.Lord Raja Goomba I said:
Lord Raja Goomba I
Prisoner of Sobriety
My Notto experiences have been 16 degrees tops and a lot lower when doing faux-lagers. That might be a cause?
technobabble66
Meat Popsicle
Hey PI,
I think in hindsight it might've been the strong presence of the BOH pils (given it was the only malt) providing a very light malt profile (v light golden syrup or invert sugar kind of fruitiness is the best I can describe) combined with some esters or something from the Notto. Thus producing what my senses interpreted as banana-like. Minor flaw in this is the temp was so low that esters shouldn't hv been produced (I believe), and though the temp was a bit low for Notto (13-14) it shouldn't hv been too stressed. Who knos?
I think in hindsight it might've been the strong presence of the BOH pils (given it was the only malt) providing a very light malt profile (v light golden syrup or invert sugar kind of fruitiness is the best I can describe) combined with some esters or something from the Notto. Thus producing what my senses interpreted as banana-like. Minor flaw in this is the temp was so low that esters shouldn't hv been produced (I believe), and though the temp was a bit low for Notto (13-14) it shouldn't hv been too stressed. Who knos?
philmud
Well-Known Member
Yeah it's an odd thing. Mine was an extract brew with LME from memory. I suppose that may be made from pils. It was the nicest of the 4 or 5 extract brews I did, hence the shift to AG!
rude
Well-Known Member
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Good thread for me this one as going to ferment 2 batches 100% pils malt with Tettnang with wy 2565
The other 95% pils 5% wheat with perle with nottingham yeast
Going to ferment both at 14c using 2 packets of notto & will be rehydrating @ 30
Will mix wort to bring temp down to 20c & then pitch the lot into fermenter
Hope this is the right procedure never hydrated or used notto before
Will ferment for 2 weeks then if both are done will cc
The other 95% pils 5% wheat with perle with nottingham yeast
Going to ferment both at 14c using 2 packets of notto & will be rehydrating @ 30
Will mix wort to bring temp down to 20c & then pitch the lot into fermenter
Hope this is the right procedure never hydrated or used notto before
Will ferment for 2 weeks then if both are done will cc
lukiferj
Self Made Alehouse
Sounds good. Let us know how they go and how different they are.
technobabble66
Meat Popsicle
Sounds great. As above, keep us posted.
Fwiw, I'd suggest fermenting the Notto at 15*C - mine at 13-14*C seemed a bit stressed. It had a slight banana ester element to the "honey" malt flavour of the 100% Boh pils.
Or it might've been something else that went wrong - under pitched, etc. Who knows?! :lol:
Fwiw, I'd suggest fermenting the Notto at 15*C - mine at 13-14*C seemed a bit stressed. It had a slight banana ester element to the "honey" malt flavour of the 100% Boh pils.
Or it might've been something else that went wrong - under pitched, etc. Who knows?! :lol:
lukiferj
Self Made Alehouse
I have made a bunch of these and have never tasted the banana. I check for it every time thoughtechnobabble66 said:
I agree with the 15-16 degrees. Certainly seems to be the sweet spot for me.
Lord Raja Goomba I
Prisoner of Sobriety
I've done it at 12 with Notto, but that's pitched at 16, brought down to 12 and then d-rest at 20 once it's basically at FG.
I've used a similar method with US05 (not 12 degrees though - it was 15 degrees) and entered (and won a bronze) as a lager.
I've used a similar method with US05 (not 12 degrees though - it was 15 degrees) and entered (and won a bronze) as a lager.
technobabble66
Meat Popsicle
Yeah, the Notto seemed to work fine at 13-14*c, but I ended up with this banana-ish element. Maybe I just massively under pitched?
It was my first one, so I really need to do a few more to have a better idea.
I strongly suggest everyone regularly sample and check their beers for bananas. Maybe even several samples per night :lol:
It was my first one, so I really need to do a few more to have a better idea.
I strongly suggest everyone regularly sample and check their beers for bananas. Maybe even several samples per night :lol:
Jkpentreath
Well-Known Member
Hey matey just a thought , do the same recipe again and pitch fresh healthy yeast, then u will know. Might just be the side affect of pitching a bunch of grampas army.technobabble66 said:
technobabble66
Meat Popsicle
Yeah, true, Jk.
Will def revisit this - the next simple brew i do (still a few others to do first) will either be a basic sparkling ale or a faux lager - basically the same recipe, just a choice between 17-18°C or 15-16°C fermentation temp, really.
So if i decide to go with the faux lager, i'll def go with only a fresh pack(s) of Notto, and maybe even use a starter to boost up the yeast numbers first.
TBH what i should do is both, actually: Do 2 lots of the same recipe, ferment one at 15°C, & one at 18°C and see what difference it makes for my perceptions.
Will def revisit this - the next simple brew i do (still a few others to do first) will either be a basic sparkling ale or a faux lager - basically the same recipe, just a choice between 17-18°C or 15-16°C fermentation temp, really.
So if i decide to go with the faux lager, i'll def go with only a fresh pack(s) of Notto, and maybe even use a starter to boost up the yeast numbers first.
TBH what i should do is both, actually: Do 2 lots of the same recipe, ferment one at 15°C, & one at 18°C and see what difference it makes for my perceptions.
Jkpentreath
Well-Known Member
Yeah that's where I am at now ! think split batches, different yeasts but they have to be at the same temp for me I only have one fridge. I love the idea of low temp notto, I'm brewing a Swartz tomorrow but I will be using 833. But I might brew it again and ferment with notto. And put them side by side. Cheerstechnobabble66 said:
