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Old 12-04-2010, 02:40 AM   #1
mjc8870
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Default Notingham Temp - Chocolate Malt Stout - AHS

I am fermenting this brew at 63 degrees. I just pitched yeast (Notingham) at 200 p.m today and already it is bubbling. The spec sheet says between 59-70 degrees. Is 63 too low ?


Hoping I can have this completed and ready to drink by Christmas. Is that too ambitious?

BTW - This is my second brew


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Old 12-04-2010, 03:29 AM   #2
avidhomebrewer
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On the somewhat lower end of the temperature scale. If you want it ready in 3 weeks, you may want to crank up the temperature a bit. I think the only way you can really have it ready by Christmas if you plan on force carbing it.


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Old 12-04-2010, 03:35 AM   #3
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Yes, I was planning on force carbing. I may bump her up to 66 or so.
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Old 12-04-2010, 05:25 AM   #4
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I think notty does really well at the low end - very clean and still fast. It's a beast when it works right.

you will be fine if you leave it at that temp for two weeks and then force carb for a week.
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