Cpt_Kirks

Recipes 

I'm about to brew this up:

5lbs Vienna
5lbs 2-row
2lbs Flaked Corn

0.5oz Magnum @ 90m
1.0oz Tenttnag @ 5m

I am trying to decide which yeast to use. I have US-05 and Nottingham on hand and am leaning toward Nottingham.

This will be fermented at a little under 65*F.

Which yeast should I use.?

Freezeblade

Recipes 

I say us-05, I think it preforms a little better at that lower temp.

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Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn

bradsul

Recipes 

Either yeast would be a good choice. US-05 will probably be a little cleaner flavour, Nottingham is still an English yeast, even if it's very neutral.

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Brad
Canadian Brewers Unite!

Projects: Sylvania Kegerator Conversion, Tower Cooling, Grain Milling Station

HoppyDaze

Recipes 

I vote for Notty...it goes really well with the Vienna

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