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Old 03-12-2013, 03:26 AM   #21
fizgig
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Brewed last Sunday, it's been in the fermenter a week, took a gravity reading today and tasted a sample, it isn't even finished and tastes very close the original.

 
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Old 03-12-2013, 10:53 AM   #22
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Well I transfered this yesterday because I wanted the yeast to pitch into a new batch2.

 
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Old 03-12-2013, 11:08 AM   #23
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I would love to hear reports once the beers are conditioned. I chickened out of making it for fear that the heavy roast presence would take too long to mellow.

Did you all use Nottingham? What temp to ferment?
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Old 03-12-2013, 03:11 PM   #24
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I used 1 pack of rehydrated Notty, fermented in my 60 degree basement, highest it got to was 66 for a few hours when it was really kicking, but mostly stayed around 63 or so for about a week and then fell down to 60. It's really not that heavy, it's like a good cup of strong coffee (not taste-wise but smoothness-wise), not super burnt tasting or harsh/biting, and this is only after 1 week.

 
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Old 04-14-2013, 04:14 AM   #25
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I bottled 10 days ago, tried one today, it's pretty damn close, perfectly clean, I love the way Notty glues itself to the bottom of the bottle. Best batch to date for me (well, to date is 8 batches or so), and it's still got some time to age out.

 
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Old 08-27-2014, 12:54 PM   #26
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Any more tasting notes? Or side by side taste?

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