Originally Posted by Redbeard5289
Has anyone gotten a really strong yeasty taste from using Nottingham yeast with this recipe?
Yep. A week in the fridge kills it. I thought it was good, and everyone liked it. I was thinking it may have been from shredding husks w/ my Victoria mill, as it was the first batch I did with it. It had a definite dry, chalky, kind of yeasty bite. I'm not sure exactly what caused it, but I put some in the fridge for a week at most, and it disappeared. It's great now.
I left it in primary about 2 1/2 weeks, btw.