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EvilTOJ · 04-27-2009, 11:36 PM

It's a specialty malt, and it's not fermentable. It's used for flavor and color.

**ChshreCat** · 04-28-2009, 12:01 AM

AROMATIC malt is for flavor and color. That just seems strange to me. heheheh

**Dwain** · 04-28-2009, 04:05 AM

O.K. guys, I think I'm going to try this one. However, I think my fermentation temps will be closer to 75F. Also, how much Notty should I use? Thanks - Dwain

EvilTOJ · 04-28-2009, 04:41 AM

75º is too high for most fermentation temps. Put your fermenter in a water bath. And what do you mean by 'how much nottingham'? Just use a packet, that's all you usually need.

**ChshreCat** · 04-29-2009, 03:47 AM

Anyone think Pacman would be a good yeast for this?

EvilTOJ · 04-29-2009, 04:02 AM

I've used Pacman yeast for this a long time ago, and it worked out quite well..

portlandbeergeek · 04-29-2009, 09:45 AM

so "aromatic" malt is for color and flavor....not for the smell of the finished beer? Huh....guess 'ya learn something new every day.

portlandbeergeek · 04-30-2009, 07:18 PM

wow....pardon my sarcasm, I don't remember making the above post

So I'm brewing this today per the exact recipe! I'll be oaking it, and will post results in a couple months!

**zac** · 05-01-2009, 12:04 AM

This is a house brew for me, except mine is 2-row & C120 only.

I brew it, I drink it, I brew some more.... just put a fresh keg into the kegorator when I got home this evening.

Ceedubya · 05-01-2009, 03:27 AM

I had a friend who tried the real thing... and dumped it out!

He said he didn't care for it. I can't get it up here, so was miffed I didn't get to try it.

I've got three brews lined up, but I think I'm gonna put this in the lineup.

What if I split the batch and oaked half of it?