EdWort
Well-Known Member
Yep, that will work fine.
Just drank my first bottle of this. I'm very pleased. It doesn't have as much flavor as my other stuff, but this is just what I was going for; very quaffable, light, refreshing, etc. Will be easy to drink lots of this. The hops dropped right out. The color is light, but not too light, good head and carbonation.
My SWMBO still doesn't like it. Oh well, just leaves more for me
I'm considering adding more hops next time. I just got a bunch of fresh hops from a family member that lives near Yakima. Any suggestions?
Also, it seems to have a bit of chill haze to it. Nothing wrong with the flavor, but how can I avoid that with the next batch (or should I even bother)? I didn't secondary it, and bottle conditioned.
My version of Edwort's HPA was slightly overcarbed, if anything, and I've not heard of anyone having carbing problems with this beer. For that reason I'd guess it's something specific to your current batch.I am having trouble getting this beer to carbonate. It was in basement for 4 weeks in bottle at about 64 degrees then moved it upstairs for another 4 weeks at 67 to 68 degrees I've had 2 other beers that carbinated just fine in the same time period in the same conditions. It has just a very slight bit of carbination.but is still pretty flat I am pretty sure I put in the priming sugar (4.5 oz.) but it has been so long I cant bee 100% sure.
Ed,
Forgive me if you have already answered this in the last 38 pages, any idea what your strike water temp usually is on this?
my name is brian and i'm an airlock sniffing addict. ....... The fart smell has persisted throughout today and a few minutes ago, when I took another whiff tonight, the fart smell had overcome the yeasty smell to become the dominant aroma. Is my brew contaminated or is the fart a common scent for this brew? While I'm usually pretty good about drinking/eating anything, a beer that smells of old stale farts probably won't make it to my mouth. Please tell me this is a common occurence during the fermentation of this brew and that it will give way to beautiful malty aromas. Thanks!
Ed, I noticed that you call for no hydration or yeast starter with the Nottingham. I am assuming that you have had luck with this, but I have to be honest that I have never heard of this before. I thought that you always had to make a starter with dry yeast. I am still somewhat of a noobie, but it just seemed odd. I'm going to try this recipe this weekend, thanks for the economically friendly beer.
Ed, I noticed that you call for no hydration or yeast starter with the Nottingham. I am assuming that you have had luck with this, but I have to be honest that I have never heard of this before. I thought that you always had to make a starter with dry yeast. I am still somewhat of a noobie, but it just seemed odd. I'm going to try this recipe this weekend, thanks for the economically friendly beer.
How do you brew at someone elses house and then get it to your own house without ruining it?
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