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I pitched 2 rehydrated packs. Mr. Malty called for 380 billion cells. Two packs gets me around 400 billionish. Here is a question about boil duration. I severely over sparged and ended up having a super long boil to get to my final volume/OG. It was almost 6 hours!!!! not kidding. I think my...

Thanks for the info! Brew day is tomorrow and i've never used dry yeast before. I hope it all goes well and in 3 months or so i have some awesome Wee heavy to enjoy!

did it get any esters or tart flavors?

Has anyone ever fermented Nottingham in the low 60's?

I think the 3 hr boil will give the beer a good carmel flavor without reducing first runnings and or adding caramel. I think i will up the IBU's. The aging and abv with this beer will mute the hops.....but id like them to be noticable.

Thanks for the feed back. Going to switch out the black for roasted. all i have is danstar nottingham yeast. Anyone have experience with this yeast for this style? Has anyone done oak cubes in secondary? How were the results?

Here is my next Wee Heavy idea. Any feed back would be great. 6 Gal. 180min Boil OG: 1.090 FG: 1.020 estimated 19# GP 5oz Black Malt 1oz Peated Malt 2oz Fuggles@90 for 29 IBU Nottingham yeast 3 week primary @ 60 3 month secondary with heavy oak cubes thoughts? concerns?

just curious how this turned out? looks very similar to something im about to brew

So after raising the temp and stirring the yeast cake up im down to 1.022. Which i guess can be low enough for me. I do need to start making starters. Thanks for all the advice.

I fermented at 68F. I guess i can stir up the yeast cake and bring it up to around 72. If i were to pitch more yeast what would be an appropriate strain?.....im guessing the same one i originally fermented with...but are there any other options that wont change the flavor profile....like redstar...

Two weeks ago I brewed an old ale.....OG 1.090. I just checked the gravity and its 1.028. Id like it to attenuate a bit more.....didnt want a Barley wine. I used Wyeast London ale #1028(2 smack packs). I mashed at 154. Here is the recipe 6 Gal. Batch 18lbs Maris Otter 1lbs Flaked Corn...