I just finished brewing my 10-gallon batch of Old Speckled Hen today (last day of vacation).
I mashed high for a malty profile and wanted to follow Orfy's advice about using Nottingham for a clean ferment, but only had one packet.
So rather than risk two different flavored kegs, I decided to experiment with splitting the packet between the two.
I hydrated for about 2 hours and boy, it smelled like a raw dough factory. Anyway, I've pitched equal amounts and I will keep an eye on the progess of the fermentation.
It's a 1.052 OG beer, including 2# of Invert sugar and 1/2# of raw cane sugar.
With a high mash, I expect a finishing gravity of around 1.014-15.
I'll post the progress.
I mashed high for a malty profile and wanted to follow Orfy's advice about using Nottingham for a clean ferment, but only had one packet.
So rather than risk two different flavored kegs, I decided to experiment with splitting the packet between the two.
I hydrated for about 2 hours and boy, it smelled like a raw dough factory. Anyway, I've pitched equal amounts and I will keep an eye on the progess of the fermentation.
It's a 1.052 OG beer, including 2# of Invert sugar and 1/2# of raw cane sugar.
With a high mash, I expect a finishing gravity of around 1.014-15.
I'll post the progress.