Well, I came in short on my pre-boil gravity so I sparged a bit to much to compensate and am now in the middle of a 2 hr boil to get my volume/OG correct. It's a blessing and a curse to have a refractometer to measure the gravity along the way.
Without going through all the pages in search of an answer what is a good temp to ferment at? I want to try the Nottingham yeast and have never used dry yeast before other then the Apfelwine I have going and that was just dump it in and forget it. I was going to use the WLP002 ESB yeast but might try the dry stuff and see what happens. Any help would be great. I will brew this sometime next week hopefully
The batches of this (a great porter) that I have made were chilled to <70F, and put in our basement, which runs in the low '60s for most of the year. Last Spring was the most recent batch, and it was unusually warm weather, so I'd say 63-65F.
Malt does more than Milton can / To justify Gods ways to man
-A. E. Housman (18591936). A Shropshire Lad , 1896.
I brewed this up last night, I forgot the maltodextrin. I also broke my thermometer in the primary, and I will need to transfer this tonight to another bucket so I won't have to worry about the glass. I'll add the maltodex at that time. That should be fine right, as long as I boil it for a few minutes?
This beer is also going to be a 'starter' for my huge barleywine