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Old 01-26-2010, 12:28 PM   #11
Conehead
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Jan 2008
Cavan, Ontario, Canada
Posts: 98
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I agree with everything permo says about Notty. The fermenting at 57-61 does work, but my beer turned out too bland. I am going to give it another try, except this time use more specialty malts. I made a light ale with only 2.4% 70L crystal and it still tasted bland. If I use more crystal, munich, or even vienna it hopefully won't taste so bland. On the other hand, maybe I should just ferment at 67F. Anyone experience blandness with low temps?

 
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Old 01-26-2010, 03:02 PM   #12
permo
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Sep 2009
North Dakota
Posts: 2,952
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Quote:
Originally Posted by Conehead View Post
I agree with everything permo says about Notty. The fermenting at 57-61 does work, but my beer turned out too bland. I am going to give it another try, except this time use more specialty malts. I made a light ale with only 2.4% 70L crystal and it still tasted bland. If I use more crystal, munich, or even vienna it hopefully won't taste so bland. On the other hand, maybe I should just ferment at 67F. Anyone experience blandness with low temps?
The yeast pretty much leaves nothing except for a vague tartness when fermented cool. Fermented in the 65-68 degree range I believe to be the sweet spot for most ales using nottingham.

 
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Old 01-26-2010, 03:19 PM   #13
MultumInParvo
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Sep 2009
Detroit, Michigan
Posts: 802
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I have to stay that I like Notty as well. I have brewed just 3 batches so far with it, but they have all been a success. I am certainly going to continue using it.

As for the blow off I would stay just get some FermCap-S or Five Star defoamer. For the 20 cent or so you'll spend on it per batch it is worth it. No reason to have to clean anything off.

 
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Old 01-26-2010, 04:29 PM   #14
NCBeernut
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May 2009
Raleigh
Posts: 290
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Quote:
Originally Posted by permo View Post
The yeast pretty much leaves nothing except for a vague tartness when fermented cool. Fermented in the 65-68 degree range I believe to be the sweet spot for most ales using nottingham.
I agree. I have had really good success fermenting with Notty at 65-66. I think this is the sweet spot.

 
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