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Old 12-07-2011, 03:49 PM   #1
bjohnson29
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Jun 2011
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Brewed ~2 gallons of a Strong Ale about a week ago and split it into 2 1 gallon jugs - I did this because I wanted to play around with yeast, dry hopping, and oak ageing. After just 1 week, take a look at both 1 gallon jugs (the one on the ground is Notty and the one on the table is 1056) - they look like totally different beers. Notty took off like crazy, then slowed and dropped out/cleared up. The 1056 is still going strong, but hasn't cleared yet. Just thought it interesting and wanted to share...


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Old 12-07-2011, 04:00 PM   #2
BenS
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Is that cement floor colder than the room temp? That's the first thought that popped into my brain.

 
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Old 12-07-2011, 04:23 PM   #3
bjohnson29
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Yes, but I just moved the jug down there this morning.

 
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Old 12-07-2011, 09:34 PM   #4
Teacher
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Since one was liquid and the other dry, you may have had vastly different pitch rates. Did you do a cell count estimation?

 
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Old 12-07-2011, 10:45 PM   #5
bjohnson29
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Good thought. Need to check gravity, but 1056 was a small slurry, and the Nottingham was roughly 1/3 of a packet. Should be close though per Mr. Malty - starting gravity of 1075.

 
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Old 12-08-2011, 04:21 AM   #6
jonmohno
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I would have used closer to 1/2 packet fot the notty dry 1 gallon but i bet its still on target for 1 gallon.
Is 1056 nottingham liquid? I noticed there is a liquid nottingham.

 
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Old 12-08-2011, 06:10 AM   #7
1Mainebrew
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The 1056 takes a while to flocc out even in finished beers and the yeast in suspension can reflect light and change the appearance of the beer. Just a thought.
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Old 12-08-2011, 10:41 AM   #8
bjohnson29
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Quote:
Originally Posted by jonmohno
I would have used closer to 1/2 packet fot the notty dry 1 gallon but i bet its still on target for 1 gallon.
Is 1056 nottingham liquid? I noticed there is a liquid nottingham.
1056 is Wyeast's American ale yeast...totally different. Thanks for the thoughts guys...not worried about it, just thought it interesting.

 
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Old 12-08-2011, 03:50 PM   #9
FRS
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Be sure to let us know how the final comparison turns out!

 
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Old 12-08-2011, 04:09 PM   #10
Clementine
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I'm going to have give Notty another try, I had some that I used on a stuck brew and I saved some of it on a slant that I was using as a test. I was cleaning out my fridge and thought I would see if it was viable 2 years later. It was and I grew it out and pitched it. That stuff was so aggressive it ate way more sugar than I was used to and it ended up drying out my beer more than I wanted. 1056 or 001 is my standard yeast so it is my favorite, clean profile and leaves the right amount of malt taste in my beers. I would put my money of 1056 making a beer to my taste, you can send me some I'll tell you want I think.

Clem

 
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