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mudarra · 02-07-2011, 01:10 PM

Quote:

Originally Posted by weirdboy

You know when I made this beer before I used S-04 and I didn't get any tartness at all. Now I'm glad I did because I thought it was great with the safale.

What attenuation (FG) did you get with US-04?
I may go that route with future batches.

**azscoob** · 02-07-2011, 01:38 PM

When I use Notty I typically ferment at 60°.

This mild was fermented at 64°, which is still low enough that it keeps the tartness and funk to a bare minimum.

what temps do you ferment at to get such tartness? 68°?

**weirdboy** · 02-07-2011, 02:41 PM

Quote:

Originally Posted by mudarra

What attenuation (FG) did you get with US-04?
I may go that route with future batches.

Not super huge, actually. Around 60%, but I also way overshot my mash temp on that batch and spent 5-10 minutes at like 165, which I think was a big factor in that.

KingBrianI · 02-07-2011, 02:46 PM

Quote:

Originally Posted by azscoob

When I use Notty I typically ferment at 60°.

This mild was fermented at 64°, which is still low enough that it keeps the tartness and funk to a bare minimum.

what temps do you ferment at to get such tartness? 68°?

Pitched one pack of rehydrated nottingham @ 58 degrees and allowed to free rise to 62 over 3 days. I let it go up to 63-64 after the gravity stopped dropping to try to get it to ferment out a little more but the gravity didn't move. Then dropped the temp to 44 at day 10 and kegged/bottled on day 13.

mudarra · 02-07-2011, 02:57 PM

I fermented my Notty batches at 62 deg. The tartness isn't huge by any means, but it does compete with the other flavors on my Northern Brown.

**azscoob** · 02-07-2011, 03:16 PM

I havent tried raising the temp like you do, I pitch at fermentation temps and maintain the temp throughout. maybe that is where the tartness is coming from. I will have to try your method and see how the results vary.

**midfielder5** · 02-07-2011, 05:00 PM

Purty good looking beer ya got there Brian!

My 10G is still fermenting, so I can't respond yet re: tartness on the notty. I can also compare it with another yeast, as I split my 10G batch. Second yeast was 1338, European ale.
cheers,
Wendy

KingBrianI · 02-11-2011, 10:33 PM

Alright guys, lets hear some updates! I need to know what I'm up against!

KingBrianI · 02-12-2011, 02:03 AM

I just popped open one of my bottles. I've been drinking from the keg but wanted to see how the bottled ones were coming. It had a nice carbonation but it's still going to carb a little more. Flavor was really nice. I actually like it better than from the keg. The tartness was toned down and chocolate and malt flavors were able to dominate. I even got a bit of fruitiness in the aroma that I wasn't expecting from nottingham. It's quite smooth and waay too drinkable. The glass was gone in about 4 sips! I'm actually really happy with how it came out in the bottle. Hopefully it doesn't change too much in the wait until the contest!

**weirdboy** · 02-12-2011, 03:13 AM

I am definitely not brewing this for the mini-comp, even though I'd really like to. I had already committed myself to brew up 10 gallons of a Cuvee de Tomme clone this weekend so I'm going to have my hands full with that this weekend. It's really going to stress my system to the limits to try and pull it off.