RugenBrau
Well-Known Member
I want to make this again but only have nottingham yeast. Has anyone used it or have any opinions?
I want to make this again but only have nottingham yeast. Has anyone used it or have any opinions?
jmf143 said:I brewed this Saturday as a 5.5 gallon batch. 1.065 into the fermenter and pitched London Ale yeast at 67 degrees, reducing to 65. Had blow off activity at about 20 hours and bubbling stopped at about 40 hours. Could active fermentation have finished that quickly? I won't open it up for a hydro reading until I'm 3-4 weeks in.
riromero said:I'm thinking to use this as a basis for a Christmas spiced porter. Maybe go a little crazy on the spice with ginger, allspice, vanilla and orange peel. I want people to know it's Christmas. Too much?
This beer stands strong on it's own. Maybe split the batch, but your guests should have the opportunity to taste a cleanly brewed porter.
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I use notty with this all the time. It will be great
planning to brew this with a little modifications , i dont think i want to add the lactose since my mother inlaw and gf is intolerant what will the impact on the beer be? im also thinking of adding 200g of café light malt to add some coffey flavor.
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