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Old 05-25-2012, 02:21 PM   #2011
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I'll be fine. It's a small beer and the packaging says best within 6 months. We're right at 6 months and it's getting stir plate time. Might be a bit under pitched for 10 gallons, but it will be fine. Maybe I'll pitch the 1056 in one fermenter and the Notty in the other.

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Old 05-25-2012, 02:25 PM   #2012
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Quote:
Originally Posted by jtkratzer
I'll be fine. It's a small beer and the packaging says best within 6 months. We're right at 6 months and it's getting stir plate time. Might be a bit under pitched for 10 gallons, but it will be fine. Maybe I'll pitch the 1056 in one fermenter and the Notty in the other.
I am sure you will be fine too. Enjoy the brew day.
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Old 05-25-2012, 02:38 PM   #2013
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I am sure you will be fine too. Enjoy the brew day.
I'm pumped for my first all grain and first run through my new system. Starter is on the stir plate.
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Old 05-25-2012, 03:03 PM   #2014
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I have a Wyeast 1056 and Nottingham on hand. I think I've read 1056 is a good yeast for this beer as its pretty similar to Notty, right?

I bought the Wyeast for a beer that never came together and it needs to be used, getting close to 6 months in the fridge.

EDIT: MrMalty says I'm at 10% viability and that I need 10 packs of yeast for a 1.5L starter.

How about 1 pack on the stir plate for about 16-18 hours?
I used have used Notty, but the last few times my pitch temp was 63 because my counterflow chiller I made was a little too efficient. The beer ended up coming out with way too many fruit esters! It was almost like it was a fruit beer. After some research I discovered that Notty doesn't like getting too cool and that ester production increases the cooler the ferment goes. My only advice with Notty is keep it at 68/69.

On another note Wyeast 1098 does a great job on this beer too! I will have to try Wyeast 1056 sometime and see how it turns out.

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Old 05-25-2012, 03:24 PM   #2015
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Quote:
Originally Posted by pikeman94

I used have used Notty, but the last few times my pitch temp was 63 because my counterflow chiller I made was a little too efficient. The beer ended up coming out with way too many fruit esters! It was almost like it was a fruit beer. After some research I discovered that Notty doesn't like getting too cool and that ester production increases the cooler the ferment goes. My only advice with Notty is keep it at 68/69.

On another note Wyeast 1098 does a great job on this beer too! I will have to try Wyeast 1056 sometime and see how it turns out.

Pikeman94
Can you be more specific on the fruit esters? Sounds like something my wife might like. I'm also working on finding some beers for my parents to keep on tap at their bar by their pool and that maybe something they'd like.
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Old 05-26-2012, 11:13 PM   #2016
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Thanks for the recipe! Brewed this today all-grain, and it went very smooth. Hit 1.040 OG, subbed golden promise for the base malt and 1764 Pacman. So it's a bit different, but I hope it's at least nearly as good as the original recipe.

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Old 05-30-2012, 01:11 AM   #2017
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Trying this using BIAB on Friday. Can't wait - sounds excellent. Been looking for that house session ale & hopefully this is it! Thanks for sharing!

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Old 05-30-2012, 02:35 AM   #2018
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Trying this using BIAB on Friday. Can't wait - sounds excellent. Been looking for that house session ale & hopefully this is it! Thanks for sharing!
Keep updates on how your BIAB goes I'm planning on the same thing here once my fermenter is empty. You planning on a full boil BIAB or just partial?
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Old 05-30-2012, 09:59 PM   #2019
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Brewing this for the first time this weekend. Looking forward to serving this to my buddies who aren't craft beer drinkers.

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Old 05-31-2012, 01:07 PM   #2020
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Keep updates on how your BIAB goes I'm planning on the same thing here once my fermenter is empty. You planning on a full boil BIAB or just partial?
I do full boil BIAB's. Very simple, shortens the brew day & usually get comparable efficiency compared to a full mash/lauter system. I'm all for simplicity!
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