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Old 10-19-2011, 05:38 PM   #2071
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Originally Posted by UncleJohnnys

Only 5 hours....man I wish I could get done that fast
I have a 2 year running around. I'm just thankful my girfried puts up with me being in the garage that long.
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Old 10-20-2011, 09:40 PM   #2072
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Just thought I'd pick your brew brain Ed. I brewed this last year and although it was good, it fell short of my expectations. I don't have my notes here (Still at work ) but the overpowering presence of the beer was yeast.

I bottled the whole batch, and it was very yeasty with the Nottingham. And not really in a good way.

Just wondering how to better clean it up and try it one more time

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Old 10-21-2011, 02:42 AM   #2073
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Sounds good

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Old 10-21-2011, 03:39 AM   #2074
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Originally Posted by duffman2
Just thought I'd pick your brew brain Ed. I brewed this last year and although it was good, it fell short of my expectations. I don't have my notes here (Still at work ) but the overpowering presence of the beer was yeast.

I bottled the whole batch, and it was very yeasty with the Nottingham. And not really in a good way.

Just wondering how to better clean it up and try it one more time
Try using US05. The first batch of this I brewed used US05 and I loved it. I rebrewed it and used nottingham. I guess I just don't like the flavor of notty fermentations.
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Old 10-21-2011, 03:42 AM   #2075
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What temps are you fermenting at and for how long? If I've read correct Nottingham works best at mid 60s. I've got another batch going righty now that i'm keeping around 66-68. I always give this one at least 10 days, too.

I thought the last batch was delicious however.

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Old 10-23-2011, 07:08 PM   #2076
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I just finished brewing this one. Added a little 2 Row for efficiency help, and ended up with 1.058 OG.

Also, added .5 oz of Stryian Goldings I had laying around at 45 minutes.

Thanks for the recipe!

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Old 10-24-2011, 03:51 PM   #2077
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Originally Posted by IffyG View Post
Try using US05. The first batch of this I brewed used US05 and I loved it. I rebrewed it and used nottingham. I guess I just don't like the flavor of notty fermentations.
Think I have some S-04 and Notty at the house. I don't know, my three legged dog ate my brew book so I'm not sure how I fermented it. Probably around 68 to 70F.

Like I said it was a very yeasty beer and kind of reminded me of Delirium Tremmens. A little off, I know
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Old 10-24-2011, 04:11 PM   #2078
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Originally Posted by duffman2 View Post
Think I have some S-04 and Notty at the house. I don't know, my three legged dog ate my brew book so I'm not sure how I fermented it. Probably around 68 to 70F.

Like I said it was a very yeasty beer and kind of reminded me of Delirium Tremmens. A little off, I know

Three legged dog? Sparging accident?
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Old 10-24-2011, 05:47 PM   #2079
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Well, he wasn't a three legged dog till after he ate my brew book. If you know what I mean

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Old 10-25-2011, 05:09 AM   #2080
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Kegged this past Saturday after ~14 days in primary and it's a nice beer. I'd dry hop it and up the flavor hops slightly if I was the primary consumer, but this was my gateway beer for non-craft beer drinkers. To that end, it suits it's purpose - thanks for sharing!
After 6 or so pints, and more time in the keg, I'm seeing the beautiful simplicity of this beer. It's highly quafable and the perfect gateway ale for the non-craft beer drinkers. I had three pints today and I believe I may have just found my lawnmower beer! Next batch, and there will be a next batch, I'm going to dry hop 1/2 oz or so to give a hair of cascade aroma. Bittering is spot on and don't want to mess with the flavor given the intended audience. Thanks Ed!
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