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Old 12-05-2012, 05:59 PM   #1
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Default NB The Innkeeper

Hey guys, for my 2nd batch I've decided on the Northern Brewers "The Innkeeper" extract kit. I know I've read that NB typically has better instructions than other kit makers, but I wasn't sure if I should follow their recommendation or go by the typical advice.

NB instructions for The Innkeeper say 2 weeks primary & 2 weeks in the bottle(only about 10-15 of their kits say less than 6 weeks total). Would you guys follow this or go by the standard 3 weeks primary/3 weeks bottled that I see recommended so often on this forum.

Just curious what you all think. Thanks!


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Old 12-05-2012, 06:10 PM   #2
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1. What style of beer is it?

2. I'd bottle when the SG is stable, not after some arbitrary number of weeks. The I'd bottle condition until it tastes good, 3 weeks or more usually.


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Old 12-05-2012, 06:14 PM   #3
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It is a really light beer. Mine tasted fine in 4 weeks.
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Old 12-05-2012, 06:16 PM   #4
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Quote:
Originally Posted by metanoia
1. What style of beer is it?

2. I'd bottle when the SG is stable, not after some arbitrary number of weeks. The I'd bottle condition until it tastes good, 3 weeks or more usually.
It's listed as a British pale ale.. I will definitely be doing the gravity readings to find out the right time to bottle, but I guess I was more curious if NB generally is more accurate on their time recommendation than other kit makers?
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Old 12-05-2012, 06:17 PM   #5
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Here's the link..

http://www.northernbrewer.com/shop/t...tract-kit.html
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Old 12-05-2012, 06:21 PM   #7
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2 weeks is plenty for the Yorkshire yeast. Usually finishes (incl. cleanup & clearing) in 7-10 days for me.

Use the force, carl. By force I mean eyes, tongue and hydrometer.
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Old 12-05-2012, 06:25 PM   #8
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Quote:
Originally Posted by TyTanium

Use the force, carl. By force I mean eyes, tongue and hydrometer.
Haha!
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Old 12-05-2012, 06:30 PM   #9
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Quote:
Originally Posted by TyTanium
2 weeks is plenty for the Yorkshire yeast. Usually finishes (incl. cleanup & clearing) in 7-10 days for me.
I choose the dry Nottingham yeast.. The fermenting temp range seemed better for my basement (usually is around 60-65 degrees).
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Old 12-05-2012, 06:36 PM   #10
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Quote:
Originally Posted by carlk47 View Post
I choose the dry Nottingham yeast.. The fermenting temp range seemed better for my basement (usually is around 60-65 degrees).
That will work too, although I greatly prefer the flavor of the liquid strains for this type of beer. Nottingham is "clean" at cool temperatures, so you'll lose some of that characteristic "English ale" flavor with nottingham. Not a bad thing, of course, just something to keep in mind.

Nottingham usually ferments quickly, and will leave a tightly compacted yeast cake within about 5-7 days after fermentation starts. So your timeline is still about right.

Once fermentation ends, the beer will start to clear. Once it's clear, and of course has been at a stable FG for at least several days, it's fine to bottle it.


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