Troutmaskreplica
Member
Could I get some advice about an alternative to Nottingham dry ale yeast?
I've been making the same beer over and over again while I work out the kinks in my all grain system, each time changing only one or two variables to try and exercise some control over the process.
It's come to the point where I think I just don't like Nottingham ale yeast, but I can't be sure, because it's the only yeast I've used so far.
The brew I've been making is a pale ale: some 2 row as a base, some crystal for complexity, northern brewer as the bittering hop and cascade as flavoring/aroma hop.
I can't quite put my finger on why I don't like the result, but I think it has to do with the yeast.
Any suggestions as to a different yeast (or any other modifications I should try?)
Thx
I've been making the same beer over and over again while I work out the kinks in my all grain system, each time changing only one or two variables to try and exercise some control over the process.
It's come to the point where I think I just don't like Nottingham ale yeast, but I can't be sure, because it's the only yeast I've used so far.
The brew I've been making is a pale ale: some 2 row as a base, some crystal for complexity, northern brewer as the bittering hop and cascade as flavoring/aroma hop.
I can't quite put my finger on why I don't like the result, but I think it has to do with the yeast.
Any suggestions as to a different yeast (or any other modifications I should try?)
Thx