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Old 10-19-2011, 05:38 PM   #2071
phoenixs4r
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Jun 2011
Hayward, California
Posts: 1,515
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Quote:
Originally Posted by UncleJohnnys

Only 5 hours....man I wish I could get done that fast
I have a 2 year running around. I'm just thankful my girfried puts up with me being in the garage that long.



 
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Old 10-20-2011, 09:40 PM   #2072
duffman2
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Jun 2009
Houston Texas
Posts: 608
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Just thought I'd pick your brew brain Ed. I brewed this last year and although it was good, it fell short of my expectations. I don't have my notes here (Still at work ) but the overpowering presence of the beer was yeast.

I bottled the whole batch, and it was very yeasty with the Nottingham. And not really in a good way.

Just wondering how to better clean it up and try it one more time



 
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Old 10-21-2011, 02:42 AM   #2073
FranklinsBestHomebrew
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Oct 2011
Posts: 3

Sounds good

 
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Old 10-21-2011, 03:39 AM   #2074
IffyG
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Oct 2009
Nashville
Posts: 1,393
Liked 62 Times on 51 Posts


Quote:
Originally Posted by duffman2
Just thought I'd pick your brew brain Ed. I brewed this last year and although it was good, it fell short of my expectations. I don't have my notes here (Still at work ) but the overpowering presence of the beer was yeast.

I bottled the whole batch, and it was very yeasty with the Nottingham. And not really in a good way.

Just wondering how to better clean it up and try it one more time
Try using US05. The first batch of this I brewed used US05 and I loved it. I rebrewed it and used nottingham. I guess I just don't like the flavor of notty fermentations.

 
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Old 10-21-2011, 03:42 AM   #2075
n8dagr8
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Jul 2011
Burbank, CA
Posts: 28

What temps are you fermenting at and for how long? If I've read correct Nottingham works best at mid 60s. I've got another batch going righty now that i'm keeping around 66-68. I always give this one at least 10 days, too.

I thought the last batch was delicious however.

 
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Old 10-23-2011, 07:08 PM   #2076
KCBigDog
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Apr 2011
Elgin, IL
Posts: 318
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I just finished brewing this one. Added a little 2 Row for efficiency help, and ended up with 1.058 OG.

Also, added .5 oz of Stryian Goldings I had laying around at 45 minutes.

Thanks for the recipe!

 
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Old 10-24-2011, 03:51 PM   #2077
duffman2
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Jun 2009
Houston Texas
Posts: 608
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Quote:
Originally Posted by IffyG View Post
Try using US05. The first batch of this I brewed used US05 and I loved it. I rebrewed it and used nottingham. I guess I just don't like the flavor of notty fermentations.
Think I have some S-04 and Notty at the house. I don't know, my three legged dog ate my brew book so I'm not sure how I fermented it. Probably around 68 to 70F.

Like I said it was a very yeasty beer and kind of reminded me of Delirium Tremmens. A little off, I know

 
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Old 10-24-2011, 04:11 PM   #2078
Alelager
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May 2011
Hanford, CA
Posts: 5

Quote:
Originally Posted by duffman2 View Post
Think I have some S-04 and Notty at the house. I don't know, my three legged dog ate my brew book so I'm not sure how I fermented it. Probably around 68 to 70F.

Like I said it was a very yeasty beer and kind of reminded me of Delirium Tremmens. A little off, I know

Three legged dog? Sparging accident?

 
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Old 10-24-2011, 05:47 PM   #2079
duffman2
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Jun 2009
Houston Texas
Posts: 608
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Well, he wasn't a three legged dog till after he ate my brew book. If you know what I mean

 
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Old 10-25-2011, 05:09 AM   #2080
makomachine
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Jun 2011
Tuttle, OK
Posts: 970
Liked 18 Times on 16 Posts


Quote:
Originally Posted by makomachine View Post
Kegged this past Saturday after ~14 days in primary and it's a nice beer. I'd dry hop it and up the flavor hops slightly if I was the primary consumer, but this was my gateway beer for non-craft beer drinkers. To that end, it suits it's purpose - thanks for sharing!
After 6 or so pints, and more time in the keg, I'm seeing the beautiful simplicity of this beer. It's highly quafable and the perfect gateway ale for the non-craft beer drinkers. I had three pints today and I believe I may have just found my lawnmower beer! Next batch, and there will be a next batch, I'm going to dry hop 1/2 oz or so to give a hair of cascade aroma. Bittering is spot on and don't want to mess with the flavor given the intended audience. Thanks Ed!


__________________
Kegged: Waldo Lake Amber, Notty as Helles, Vanilla Porter, Sweet Stout (nitro), NB Surly Furious Clone, Petite Saison D'ete, Le Seigle Belge Saison, BM Cream of 3 Crops, Edworts Apfelwein
Bottled: Nada!
In Process: Braggot
Upcoming Brews: Surley Furious Clone, Uintah Wyld

 
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