Notingham Temp - Chocolate Malt Stout - AHS

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mjc8870

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I am fermenting this brew at 63 degrees. I just pitched yeast (Notingham) at 200 p.m today and already it is bubbling. The spec sheet says between 59-70 degrees. Is 63 too low ?


Hoping I can have this completed and ready to drink by Christmas. Is that too ambitious?

BTW - This is my second brew
 
On the somewhat lower end of the temperature scale. If you want it ready in 3 weeks, you may want to crank up the temperature a bit. I think the only way you can really have it ready by Christmas if you plan on force carbing it.
 
I think notty does really well at the low end - very clean and still fast. It's a beast when it works right.

you will be fine if you leave it at that temp for two weeks and then force carb for a week.
 

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