Hi, i have made two brews with Nottinghams Yeast recently. 1 a All Grain Cream Ale, and a ESB APA wort kit, both made with nottinghams. No hitches at all, strong ferment, low fermet temp, no apparent infections at bottling.
The problem is both beers taste yuck, both somewhat drinkable, but they both still taste tart and green after a 1 1/2 months in the bottle.
I have heard of people like the infamous Denny Conn say that Nottinghams gives a tart taste to beers, but he is way in the minority on US forums. I am sorely disappointed with the yeast, as a bitter i made with WLP005 at the same time as the others with exactly the same processes and equipment is a cracker of a beer and easily met my expecations.
What do you guys think may have gone wrong, or is the flavour profile of the yeast really that poor?
Cheers
Will
PS Boo, that cream ale was going to be in the NSW christmas case too
The problem is both beers taste yuck, both somewhat drinkable, but they both still taste tart and green after a 1 1/2 months in the bottle.
I have heard of people like the infamous Denny Conn say that Nottinghams gives a tart taste to beers, but he is way in the minority on US forums. I am sorely disappointed with the yeast, as a bitter i made with WLP005 at the same time as the others with exactly the same processes and equipment is a cracker of a beer and easily met my expecations.
What do you guys think may have gone wrong, or is the flavour profile of the yeast really that poor?
Cheers
Will
PS Boo, that cream ale was going to be in the NSW christmas case too