Recent content by Ozzfest05

Could be, maybe your 2 row is different as well. We get specifically Canadian 2 row. During the mash I get an oatmeal or hot cereal type smell but it doesn't normally come through in the end product.

I completely disagree with calling it a "malt bomb". It's very light a hint of sweetness with very little hop or malt character standing out. Most likely if you enjoy a malty beer you will not be fond of this as it stands. I usually add a extra pound of 2 row or Vienna and a bit of biscuit malt.

Good stuff . Leave it for a week or two then lager

Correct. Did you do a 90 minute boil?

That's my opinion. I ferment notty at 58 or 60. I get to much character at anything over 63f. It could be my setup isn't measuring temp as accurately as I would like. But the 58 to 60 give me some lager characteristics it's very clean and I never get extremely vigorous fermentation. Notty at...

This was not due to dry pitching. 100 percent guarantee that. I brew that same recipe I have pitched the following. S05 hydrated. S05 dry. Notty dry. I like to experiment. My favorite batch was Notty dry Fermented at 58f. You cannot ferment Notty at 65f. That's your problem. My Notty batch...

With Notty I pitch dry into my carboy. I have a house beer I do with Notty. Brew this beer many many times, I ferment at 58f-60f. I rehydrated once and noticed a taste difference, all previous were dry and to my liking. I aerate my wort very well, there is at least 2 inches of foam. My yeast...

Vienna isn't overpowering it will be fine.

Clearing up nicely before bottling

I don't think that's the issue. The lower temperature rest would do a good job breaking it down. I honestly think the majority of people mash in at a hotter temp. I do . I can't heat my mash as easily as I can cool it. My mash usually end up at 156 to 158. I stir the hell out of it for 5...

Sierra Nevada is 1056 . Chico strain, readily available and similar to us05

If looking for a dry yeast try BRY-97. It actually states west coast ale on the package. But one suggestion is to aerate well and consider two packages hydrated for 5 gal. Also wash the yeast cake I'm told it improves in later generations, your second Gen should start up very quickly and be...

And so it begins.

Latest batch with Nottingham. Fermentation started within 6 hours.

Saflager appears to have an ideal temp range of 53-59f. And is rated 48-71f. Looks like you fermented on the cold end. Yeast will work much slower and some will go dormant. Also after fermentation it's a good idea to warm the lager yeast up to room temp 68-71f for 3 days for a diaxetyl rest...