maltMonkey
Well-Known Member
I've never used Nottingham before. I recently sampled several different beers that someone made using Nottingham and they all had a similar musty flavor, and were very very dry. I didn't care for the flavor and found them to be way different from anything I've tried before.
They were mostly extract so I don't think the dryness came from mash temp. Is this a characteristic of Nottingham, or was there something else going on?
They were mostly extract so I don't think the dryness came from mash temp. Is this a characteristic of Nottingham, or was there something else going on?