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Old 12-01-2009, 04:26 AM   #81
Gammon N Beer
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If I wanted to gain a taste of biscuit in this beer, how much biscuit malt might I add?
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Old 03-13-2010, 12:47 PM   #82
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Has anyone used notty yeast to make this. i really dont have the room to cold crash and have quite a bitt of notty to use
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Old 05-18-2010, 03:27 AM   #83
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Can anyone post a picture of the finished product? I for some reason really enjoy looking at pictures of beer! That helps me decide on my next brew.
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Old 05-19-2010, 12:27 PM   #84
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id also like some comments from anyone that used notti. I cant keep my buckets at 60, but should be able to do 65. I would like to keep from getting the fruity flavors. Hopefully by this time next year ill have a fermentation chamber
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Old 06-21-2010, 08:39 PM   #85
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Bump to see if anybody has tried with Nottingham. If not, I'm going to brew this in a few weeks and will most likely use it and can report back.
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Old 06-22-2010, 02:38 AM   #86
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Quote:
Originally Posted by nootay View Post
id also like some comments from anyone that used notti. I cant keep my buckets at 60, but should be able to do 65. I would like to keep from getting the fruity flavors. Hopefully by this time next year ill have a fermentation chamber
It would be a totally different beer with Nottingham. If you must use a dry yeast, try Safale-05 which ferments much cleaner than Notty.
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Old 07-19-2010, 01:22 AM   #87
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Just brewed this up today using the Safale-05. Also, my EdWort's Haus Pale Ale is now one week into fermentation.
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Old 07-26-2010, 06:29 AM   #88
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OK, took the plunge and brewed a 12 gal batch today. My mash tun cooler was filled to the brim! Hit a OG of 1.066. If all goes well, should have quite the party in a few months
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Old 07-26-2010, 05:10 PM   #89
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Brewed this on Saturday and everything went great. Funny thing though...when I was heating my sparge water, I looked away and when I looked back, there was a bee floating in the water. Good sign ( Bee Cave Oktoberfest )? I think so. I didn't leave him in there for the sparge but I did let him steep a bit.
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Old 08-05-2010, 09:56 PM   #90
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I'm thinking of brewing this up for a party on October 3rd. When bottle conditioning, how far in advance do you feel would be appropriate to start it (to give it time to hit a nice peak around then)?
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