Originally Posted by thadass
What was your hop schedule?
My batch is in bottles right now, waiting another couple of weeks for carbing and aging. I've tested... two bottles so far I think. Pretty good, but I actually liked the hydrometer samples I took during fermentation even more (I finished every last one of them).
I think just waiting for the carbonation and flavors to mellow and meld is all that's needed. some of the sharper green beer flavors sort of detract from the body right now, which is what I'm most interested in testing with the watered-out 1.06-ish OG. Curious to see if our batches will have similarity discrepancies vs the original.
As far as the starter, I'd imagine a lot of people would chill and decant a starter of that size.. depending on the beer I spose
My hop schedule was 1.75 oz at 60 min ( 43 IBU), and .5 oz at 15 minutes (9 IBU). 52 IBU total.
I hadn't read about chilling and decanting...most of the "how-to" descriptions I'd read focus on why to do starters and how to do them. This,was only the third or fourth one I have done. Makes good sense to chill and decant though one loses the immediately active yeast I suppose.
The Nottingham fermented hard and fast.m airlock activity stopped after 2.5 days. The London ESB stayed consistent with regular activity for six days. Both fermented at 64F. Plan to let them sit for another week or two. I usually rack to secondary, but am considering not racking unless choosing to add oak to some or all.