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Old 04-27-2009, 11:36 PM   #21
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It's a specialty malt, and it's not fermentable. It's used for flavor and color.

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Old 04-28-2009, 12:01 AM   #22
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AROMATIC malt is for flavor and color. That just seems strange to me. heheheh

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Old 04-28-2009, 04:05 AM   #23
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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

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Old 04-28-2009, 04:41 AM   #24
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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.

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Old 04-29-2009, 03:47 AM   #25
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Anyone think Pacman would be a good yeast for this?

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Old 04-29-2009, 04:02 AM   #26
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I've used Pacman yeast for this a long time ago, and it worked out quite well..

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Old 04-29-2009, 09:45 AM   #27
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so "aromatic" malt is for color and flavor....not for the smell of the finished beer? Huh....guess 'ya learn something new every day.

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Old 04-30-2009, 07:18 PM   #28
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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!

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Old 05-01-2009, 12:04 AM   #29
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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.

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Old 05-01-2009, 03:27 AM   #30
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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?

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