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There are alot of factors that can affect when you see the actual process happening...you should be fine...I recently made a scottish ale that did not "start" for almost a whole day... When it does take off though you may want to return to where it was cooler, as the temp will increase during...

Lol it's cool right? Just remember not to rely on your bubbles for gauging when your beer has stopped fermenting, always use your hydrometer... And when you start using blow off setups its even more fun...bigger, loud bubbles haha...have fun!

I have thought about this too but never actually used one...anxious to hear the replies on this one...

I've considered that too, and not necessarily ruled it out either...time and more batches will help to determine that...I thought however that "twang" was more common in LME recipes and not DME, but there is alot of debate over the whole twang thing...also isn't twang supposed to be like an...

Well that's encouraging, I know it was too high for the notty... I actually have a cherry wheat in the chamber right now that I used the nottingham for, and I'm keeping that right at 64, so we'll see... I also did find some older threads by searching for nottingham flavors where others seemed...

I just got this kit as well, and was curious about the ibus as well, as newport is supposed to be pretty pungeant... I entered the values into beer calculus, and the ibus came to about 49 or so... I am more a fan of hop flavor and aroma rather than extreme bitterness(and yes I know 49 is...

I'm hoping it was the temps...and from now on I'm only using style-appropriate yeast...out of ignorance I was just using what came with the kit... As for the star-san I just follow the label, which I believe is 1 oz per 5 gal...thanks for your input...that's why I love this community!

Exactly...I have nothing to compare to lol...and I realize in hindsight the notty wasn't ideal for the wit (default kit yeast)...I have since switched to style-appropriate liquid yeast and the ferment chamber, so I'm anxious to see if that fixes things...cheers!

Nice setup Grain Reaper! I like the collar idea for an upright...right now I am running a kenmore upright with a johnson controls unit...what a savior this has been, I was afraid I wouldn't be able to brew this summer!

I'm hoping that was the issue, because I know it was too high...it was lack of equip/knowledge that caused me to ferment at room temp..now that is no longer an issue and hopefully the next batch will come out better

Thanks for the responses guys...as for the process of the batches, everything was identical, as stated earlier...using star san, steep/boil/hop schedules all per directions each time...same water (well), same yeast (notty), pitch temps, etc. etc....so I know my process was consistent... the one...

Lol, I am actually over near Florence...that prob won't seem too rural to you being in Maricopa, but most ppl from the valley look at me and say"where?"....actually that is the club I was thinking about...are you guys mostly all grain or would a newb like me fit in? : ) thanks... Hbt Android

Anyone else? I know this was kind of a vague question...I'm hoping time will provide an improvement with these, as that seems to always be a solution to many problems....and when my next batch made with the new ferm setup is ready, at least I'll have something to compare to that did have a...

I'm not sure on that, will have to double check the recipe, although that would not explain it in the nut brown, as there its no corn in that...

No, all equipment has been cleaned and sanitized in the same way since day one, and first batch was great....the flavor was strong in the cream ale, and barely there with the nut brown...

Both were pitched at about 70, then they rose as the yeasties did their thing...I'm hoping that's it and am excited to see how the next one comes out with the temp controlled...

Same everything, yes...they are (dry) extract recipes from local brew shop, was my 2nd and 3rd batch that I noticed...made a Belgian Wit for my first batch that turned out great...it was dead on...they all used nottingham, and fermented higher than ideal (74-76)... I have since switched to...

I have a Cherry Wheat fermenting right now that did exact same thing...quick, vigorous, and now settled way down after 2 days..and that's with liquid yeast, proper pitch temp, and temp controlled fermenting chamber at 64.... I think all brews just ferment at different rates...I have a higher...

Thanks for those links, I bookmarked them for future use...but still none struck me as "that's it!"...not trying to be difficult, it's just truly something I can't put a likeness to...again not bad or anything, just "different"...it is only because it came through in another batch that I am...

Thanks!:D I know the homebrew scene is getting pretty big here..I'm actually VERY rural, but I listed Phoenix for anti "where the heck is that?" reasons lol...but I'm thinking of trying to join a club in the city sometime soon!:rockin: