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Old 02-13-2012, 09:44 PM   #411
Bombeque
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Nov 2011
Stafford, Virginia
Posts: 154
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Been searching this thread but couldnt find how long to wait from grain to glass? I dont do secondaries. Usually leave it on the yeast for 3 weeks then bottle. How long in the bottle?

 
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Old 02-13-2012, 10:24 PM   #412
motleybrews
HBT_LIFETIMESUPPORTER.png
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Jul 2011
memphis, tennessee
Posts: 487
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Quote:
Originally Posted by Bombeque
Been searching this thread but couldnt find how long to wait from grain to glass? I dont do secondaries. Usually leave it on the yeast for 3 weeks then bottle. How long in the bottle?
Most beers take 3 weeks at 70 degrees in the bottle. Pretty standard.

 
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Old 02-14-2012, 03:48 AM   #413
Bombeque
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Nov 2011
Stafford, Virginia
Posts: 154
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Im familiar with that, just didnt know if this need anymore than that to be at its best?

 
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Old 02-17-2012, 02:11 PM   #414
ryden
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Feb 2012
Gothenburg, VG
Posts: 3
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This is my take on this recipe! I used
Grains: Viking Pale Ale, Viking Crystal 100, biscuit malt and chocolate malt.
Hops: Fuggles and East Kent Goldings
Yeast: Safale US-05

I have some problem with the carbonation but the taste is awesome!

 
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Old 03-20-2012, 04:11 PM   #415
america
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Apr 2011
seattle, wa
Posts: 150
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Brewed this up last night exactly as the recipe reads. This is the first time using Nottingham and I'm excited to see how it turns out. Been using wyeast 1056 to substitute in other recipes (just because that was the closest thing the lhbs had), can I wash and reuse this yeast like liquid yeasts? I'd really like to rebrew some of those beers with the proper yeast.

 
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Old 03-20-2012, 04:23 PM   #416
dummkauf
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Dec 2009
Minneapolis MN
Posts: 784
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Quote:
Originally Posted by america View Post
Brewed this up last night exactly as the recipe reads. This is the first time using Nottingham and I'm excited to see how it turns out. Been using wyeast 1056 to substitute in other recipes (just because that was the closest thing the lhbs had), can I wash and reuse this yeast like liquid yeasts? I'd really like to rebrew some of those beers with the proper yeast.
You can wash and re-use any yeast. However, for something like Nottingham, I'd probably just order a bunch of it online before I'd go through the trouble of washing/reusing it.

 
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Old 03-20-2012, 05:59 PM   #417
america
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Apr 2011
seattle, wa
Posts: 150
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Quote:
Originally Posted by dummkauf

You can wash and re-use any yeast. However, for something like Nottingham, I'd probably just order a bunch of it online before I'd go through the trouble of washing/reusing it.
I had heard its not great to reuse wine yeast (from apple wine) as it gets odd flavors very quickly, wasn't sure if all dry yeast was like that or not.

I know 4 bucks isn't a lot for yeast, but if all I have to boil some water and dump it on a cake to get 4 batches of yeast... ill take it.

 
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Old 04-14-2012, 04:49 AM   #418
skimble
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Apr 2012
Murrieta, California
Posts: 1

OMG! This is SO good! I added a few too many oats (didn't measure.) And, I added 4 ounces too many chocolate malt.
And, I added about 4 ounces of maltodextrin.
I sampled it today after 1 week in the secondary. It's nutty... wow!
Any reason why I should wait another week to bottle?

 
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Old 04-28-2012, 01:58 AM   #419
phuff7129
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Nov 2011
Lino Lakes, MN
Posts: 558
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Brewed this up today exactly as the recipe states. I missed the mash temp. I started at 152 and finished at 150. I don't think this will make a big deal on the finished beer. The mash had the most wonderful nutty flavor and aroma. Which grain/grains give it that nuttiness? I'm excited about this one!
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Old 04-28-2012, 01:50 PM   #420
richkev
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May 2007
Fairhope
Posts: 92
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Quote:
Originally Posted by skimble
OMG! This is SO good! I added a few too many oats (didn't measure.) And, I added 4 ounces too many chocolate malt.
And, I added about 4 ounces of maltodextrin.
I sampled it today after 1 week in the secondary. It's nutty... wow!
Any reason why I should wait another week to bottle?
Hey Skimble, I'm not sure if anyone ever answered your question. I would definitely take a hydrometer reading before bottling any beer. Early on, I made and bottled a beer without making sure it had finished fermenting. The first couple I opened were gushers. A couple of weeks later, I had a bunch of glass grenades. A buddy came over, and we had to drop them one by one into a 55 gallon drum he used to burn trash. They would literally explode when they hit the bottom. It was a beer that I had added honey to, but, I'm always careful after that experience. An unusual experience, I'm sure, but a little caution never hurts. YMMV, as always.
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