MilwaukeeBrewGuy

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SwampassJ

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The samples at transferring from secondary and from bottling bucket didn't taste like this. I'm wondering if it might be a combination of the patent and the yeast still in suspension trying to carbonate the bottles.

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kjones

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what temp. did you ferment this at? thanks

kjones

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i got it and sixty degrees, beer is at 64 hopefully this is good

johnodon

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My LHBS never has Notingham. I have a package of Wyeast London ESB Ale 1968 at home. Would this be a total abomination? If so, what would be the best substitute for Notty in this case?

TIA,

John

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Tap #1: BM's Black Pearl Porter
Tap #2: Bell's Two-Hearted Ale
Tap #3: Big O. Great Pumpkin Ale
Tap #4: Big O. No Ordinary Bitter
Tap #5: BM's Aberdeen Brown Ale

On Deck: EdWort's Apfelwein; Victory HopDevil

Primary: BM's Centennial Blonde

Cube: Nada

Upcoming: Stoudt's Scarlet Lady; Heavenly Scourge Black IIPA; Russian Rivers Pliny the Elder

johnodon

Recipes 

Sorry...I have another question. I am still a newb and this through me off a bit.

The recipe calls for "11# of 2 Row"...

2 Row Pale Malt

or

2 Row Pale Ale Malt?

TIA!

John

__________________
Tap #1: BM's Black Pearl Porter
Tap #2: Bell's Two-Hearted Ale
Tap #3: Big O. Great Pumpkin Ale
Tap #4: Big O. No Ordinary Bitter
Tap #5: BM's Aberdeen Brown Ale

On Deck: EdWort's Apfelwein; Victory HopDevil

Primary: BM's Centennial Blonde

Cube: Nada

Upcoming: Stoudt's Scarlet Lady; Heavenly Scourge Black IIPA; Russian Rivers Pliny the Elder

steinsato

Recipes 

I checked Wyeast's website and the 1968 strain does not list Porter as one of the preferred styles for that yeast (although I do not think it would be "an abomination". I recently made this beer and harvested Wyeast Irish Ale off of a Stout I had in the fermenter. Wyeast London Ale and British Ale would also work very well for a Robust Porter. If you want to stick with a dry yeast you might try Safale S-04 instead of Notty's.

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kjones

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wow, got home from work today and my airlock was blown off my carboy, and there was a HUGE mess in my fermenting freezer. i switched to a blow off but i hope it didn't get contaminated

johnodon

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Thx stein. I actually lucked out and my LHBS now carries Notty dry.

Regarding my other question about Pale Malt 2 Row and Pale Ale Malt 2 Row...

Here is what my LHBS carries:

1927 PALE ALE MALT (2-Row): Slightly darker than #1928 2-Row Brewers Malt.

1928 2-ROW BREWERS MALT: Gives a smoother, less grainy flavor. Basic malt for all beer and ale styles.

So, are these essentailly the same other than color? Can I just use 1927 for darker beers (like this porter) and the 1928 for lighter beers?

John

__________________
Tap #1: BM's Black Pearl Porter
Tap #2: Bell's Two-Hearted Ale
Tap #3: Big O. Great Pumpkin Ale
Tap #4: Big O. No Ordinary Bitter
Tap #5: BM's Aberdeen Brown Ale

On Deck: EdWort's Apfelwein; Victory HopDevil

Primary: BM's Centennial Blonde

Cube: Nada

Upcoming: Stoudt's Scarlet Lady; Heavenly Scourge Black IIPA; Russian Rivers Pliny the Elder

midfielder5

Recipes 

I'd use 1928 for both. The black patent and other dark grains will take of the color!

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