Altstart & Batz , What temperture would you ferment it at.
do you pitch it dry or how do you start it wet ?
I have a wort ready it is a strong English bitter should work out about 5.7% would it be suitable
Pumpy
I ferment at 14c,during winter I don't ferment in the fridge so day time temp. may rise a little.Summer it's into the fridge at 14c.
I never pitch dry,my way of thinking is rehydration is important...only IMO
This is not a yeast for all beers (what yeast is?),still works wells for the brews I use it in.
Batz
Hey Batz in simple terms how do you rehydrate it , I read instructions on site but tis too complicated for me ?
Pumpy
Wow , I have been fermenting this batch for two days at 13-14 C and the Krausen is about seven inches high ,its a monster cant wait for this one its in a high ish gravity beer
Pumpy
Wow , I have been fermenting this batch for two days at 13-14 C and the Krausen is about seven inches high ,its a monster cant wait for this one its in a high ish gravity beer
Pumpy
Goes off hey Pumpy?
Aussie Claret,sorry I didn't see your post till just now.
Nottingham is good for any English ale,I use it in my Alt.
Batz
I just did my first beer with Nottingham, my usual schwarzbier recipe.
Only been in the keg a few days, but I'm initially dissappointed. The beer lacks malt character IMO & finishes with a slightly astringent dusty taste. I'm reserving full judgement until it's had a little aging, but I don't think I'll be using in a dark ale for a while.
cheers Ross
Here is an interesting pic I took today showing that US56 flocculates better than Nottingham. Both yeast cakes were bottled yesterday arvo and have been in the fridge at 1C since.
Nottingham is on the left in a 2L bottle and US56 on the right in a 4L bottle.
Here is an interesting pic I took today showing that US56 flocculates better than Nottingham. Both yeast cakes were bottled yesterday arvo and have been in the fridge at 1C since.
Nottingham is on the left in a 2L bottle and US56 on the right in a 4L bottle.
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