Originally Posted by Yooper
I've used Notty at 57 degrees- worked great!
I would have no qualms about kegging this beer when clear. Notty works well, and then drops like a rock in just a few days, leaving a clear beer. I package when clear, usually by day 10, for many of my ales. Some roasty flavors may need some time to meld, but you can leave the keg at room temperature for a week or to before placing it in the kegerator and carbing it up.
Thanks for the tip. I checked this beer today and it is at 1.010 on day seven and there has been no air lock activity in at least three days. Notty does indeed get after it! This is on a beer which has been no higher than 64F through that time as well. The gravity sample tasted very roasty and was a little 'sharp' still, but was quite tasty and close to clear. It is to be a vanilla-bourbon porter and thus I have had a vanilla bean split, scraped, and cut into sections soaking in 14 ounces of Maker's Mark since Monday. I will add this to the keg before adding the beer. My original goal was to have this ready by the Super Bowl, but y'all have about talked me into letting it go a full 10 days before kegging, or as Yooper sugested I may transfer it and wait to carb for a few days. Thanks to all.
Northern Brown Ale
"Guess I'll watch some TV, cuz it's nice to see people more messed up than me."
Bottled: Wee Ain't Heavy (Wee Heavy); Bonnie Blue Flag Amber Ale; Oiseaux Rouge Saison; Ed's Apfelwein
Kegged: Brown Rhyno Old Ale (Rye Knot+ clone); Second Amendment Vanilla/Bourbon Porter; Pale Ale (a'la EdWort's Haus Pale);
On Deck: Northern Brown; Kolsch; Apricot wheat,