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Old 12-16-2011, 05:10 PM   #21
bjohnson29
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Jun 2011
STL, MO
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Okay, here's an update:
Both finished out at 1012, ~84% attenuation. The Notty finished much faster than the 1056, but both were done within two weeks. Color ia very comparable, but since I just transferred the 1056 this morning, it probably needs to settle out a bit before I can really compare them. All in all, very happy with both.

 
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Old 12-20-2011, 03:54 AM   #22
ksbrain
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Feb 2007
Mystic, CT
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So now that mine are both carbed and cold, I think the Notty is better than the US05 even for the IPA. I am very close to tossing the 05 in favor of Nottingham yeast for my everyday yeast. Nottingham just lacks harsh edges that in retrospect are not welcome in my beer, no matter the color or hop profile.

 
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Old 12-20-2011, 03:57 AM   #23
nukinfuts29
 
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Nov 2011
Pike County, MO
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I use Notty for just about everything. Beer, wine, cider, etc. So.etimes you do need to go with a specific yeast, but Notty is the perfect all around, neutral, get it done no matter what yeast.

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Old 12-30-2011, 10:14 PM   #24
Fizzycist
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Dec 2011
Idaho Falls, Idaho
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Quote:
Originally Posted by nukinfuts29 View Post
I use Notty for just about everything. Beer, wine, cider, etc. So.etimes you do need to go with a specific yeast, but Notty is the perfect all around, neutral, get it done no matter what yeast.

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When you do cider will it go completely dry or leave a little sweetness without crashing, sweetening, pasteurizing, etc.?

 
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