permo
Well-Known Member
I have had two beers, that I used nottingham on..both were brown ales with lots of roasted or caramel malts, and both fermented between 62 and 64 degrees. They have a very cloying tartness that I notice, but some folks love it and the beers are very dry. I would like to avoid this tartness.
I just made a cream ale with nottingham, and I let the fermentation get to 69 degrees at it's peak, you can't hide off flavors in a cream ale, and there is no sign of tartness or off flavors at all.
I am wondering if anybody else has noticed this with nottingham, and if there is a way I can avoid it? My thinking is to bring it up near 70 degrees towards the end of fermentation....or maybe it is a dark/roasted malt issue with Nottingham?
I did email a question regarding this tartness to danstar today and I will post the answer on this thread if I get one.
Not sure.
I just made a cream ale with nottingham, and I let the fermentation get to 69 degrees at it's peak, you can't hide off flavors in a cream ale, and there is no sign of tartness or off flavors at all.
I am wondering if anybody else has noticed this with nottingham, and if there is a way I can avoid it? My thinking is to bring it up near 70 degrees towards the end of fermentation....or maybe it is a dark/roasted malt issue with Nottingham?
I did email a question regarding this tartness to danstar today and I will post the answer on this thread if I get one.
Not sure.