ifishsum

Recipes 

I prefer to pitch ales at fermentation temperature, or at least below 70. Been quite happy with the results and it doesn't seem to increase lag time by much.

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Primary 2: Edwort's Robust Porter
Secondary 1: LW Pale Ale
Secondary 1: Blackened Soul RIS
Kegged: Dead Guy Ale
Kegged: Rye Pale Ale
Kegged: Haus Pale Ale
Kegged: Nut Brown Ale
Kegged: Afrikan Amber
Kegged: Jock Scott Ale
Kegged: Afrikan Amber

Makeyermark

Recipes 

I had the same issue with an AG pale ale that I brewed using notty. Gave a buddy a glass and he said, "hmmm, kinda like apple juice with a bite". This did not make me happy, but he was right, it tasted kinda fruity. It's hard for me to maintain a temp below 70 degrees here in L.A. Guess I need to convert a cooler or something. Currently put my primary in a drum case loaded with water and drop ice blocks in once a day.

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Drinking: Store Bought
Bottle Conditioning: Band Aid Hefe
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CharlosCarlies

Recipes 

Yeah what's weird is my blonde was a split batch: 1/2 US-05 and 1/2 Notty. I pitched both at the same time, and the US-05 batch ended up fantastic. This was my first experience w/ Notty, and I definitely wasn't expecting all the apple/pear flavors because of how good the other batch was.

Dogslife

Recipes 

Do you do a secondary? (Many homebrewers move the beer to soon)
I ask because Acetaldehyde is often times the culprit of "green apples".



1) You may be moving the beer too soon. It may need more time to condition. Some yeast produce more of this compound than others.

To fix it:
1) Use a lower pitching rate.
2) Don't underaerate.
3) Use a cooler fermentation temperature.

To clean it up:
1) Use a warmer lagering or conditioning temperature.
2) Keep the beer on the yeast. (i.e. Don't rack too soon)
3) Rouse the yeast to keep it suspended.
4) Use a less flocculant yeast strain.

Dog

CharlosCarlies

Recipes 

No, I don't use a secondary. I left this particular batch (1.048ish) in primary for 3 weeks, cold-crashed for 3 days, and kegged.

I also fermented @ ~60F, so temps weren't an issue unless the high pitch temps were the cause. I'm starting to think it was the combination of high pitch temps and the Notty because the US-05 batch was fine.

Hodor_Baggins

Recipes 

I had the same situation as you guys with a batch of EW's Haus Pale w/ Notty. Also my first time using notty.

Left it in primary for 3 weeks, in a water bath w/ a tshirt. Maybe the water bath wasn't cold enough, but the thing tasted more like apfelwein than ale. It has gotten a little bit better now though.

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