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Thanks, I brought it upstairs where the temp is around 68F. Should be good as far as the diacetyl rest goes. Another question related to Nottingham, usually I use gelatin to clear my beer, getting crystal clear pours. Should I continue this with Nottingham, or due to its high flocculation will...

Well, fermentation appears to be done, only 8 days out. It got pretty busy for a few days. Krausen has crashed and the beer is pretty clear with only a few foams of krausen remaining on top The Nottingham yeast flocculated and settled nicely to the bottom of the fermenter. I haven’t taken a SG...

Brewed today, hit all my marks, it was a good brew. Pitched the Nottingham at 60F, a quick check shows it starting well. I’m excited about this yeast and the great beer awaiting. Thanks for the help and guidance.

I’ll go with the Nottingham and give it a chance. The recipe I initially used called for “05” and it has worked well. One year, again out of that I tried “04”, that was a mistake, the off flavors certainly changed the beer and not in a good way.

My favorite recipe is an English ESB which I generally make with Safale-05. I was going to brew tomorrow, but I’m all out of 05 and have packages of Nottingham, Bry-97 and Belle Saison on hand. Would any of these work? Thanks.

Got it, thanks.

I have a good recipe for an ESB using DME, my supplier is currently limited on his supply of DME. I am wondering if I can substitute LME in place of the DME? Is there a conversion ratio substituting one for the other? Thanks.

I’ve had my share of cloudy and clear beer, struggled with chill haze and who knows what else early on in my brewing. I agree they all tasted pretty good. But, with that being said, handing someone a home brew that’s crystal clear, removes the follow up question, is this a wheat beer? I...

Thanks for all the input, always learning. I’m try to be kinda of precise in most things I do, early beer making messed with me a bit, so anxious to get to drink the fruits of the labor. I cold crashed, different finings to get it clear, forced kegging, all in that vein. But I’ve learned that...

Well, I went a bit belong 21 days due to traveling. Both batches cleared very well without cold crashing and or fining (although due to the house air running it is quite cold in the basement). The beer has been kegged and is quite good. Nice color and creamy head, enough hops to quench your...

Thanks for your input. As I mentioned, I have made really good beer in the past, but my methods/time frames varied a bit. The recipe for the ESB was found on the web and called for US05 (kinda wondered about that myself, but it worked well in the past). I'm going to go 21 days and take a...

I have made a fair amount of beer, with good results, although my time table of when to move, finings, kegging has been slip shot at best. Trying to nail down a schedule to get consistent results and quality. Just brewed two 5 gallon batches of an ESB using Safale-05. Added whilfloc to the...

I started out using distilled water, but decided to give our tap water a try, works just fine. Only add a pinch of K-meta to control the chlorine/chloramine. I don’t check anything else, just brew, ferment, keg and consume.

Did add gelatin, beer is crystal clear sitting in frig st 37F. How long should it sit before I can keg? Thanks.

Ok, moved it out to the cellar @60F for 3 days, for 2 the fermentation took off a bit, then settled down. FG looks like 1.016, BYO says 1.013, so pretty close. Going to return it to frig to cold crash and let it clear. Lots of stuff dropping, going to try to let it clear w/o gelatin. Thanks for...

Thank you, much appreciated.

Thanks, Beer is in the frig @47F, fermentation is moving along, have about 2" of krausen. Is this going to take longer then say an IPA to ferment? Any other tips for this Czech Pilsner?

I want to make a Czech Pilsner, using Saflager S-23 yeast. This is a partial grain/extract recipe. The recipe I have shows fermenting between high 40's and mid 50's F. My small frig will only get to a high of 45F, my cellar is in the low 60's. Frig too cold, cellar to warm to try this style...

In a recent article in BYO for Czech Pilsner, the partial grain extract recipe calls for 1 gallon of water for soaking the grain, then adding water to a total of only 4 gallons. This is shown as a 5 gallon recipe, should the additional water be 5 gallons instead of 4?

I used gelatin and cold crashed it, didn't work on these kits, works crystal clear on all my other batches.