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Old 03-13-2013, 09:51 PM   #11
thadius856
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Quote:
Originally Posted by BansheeRider View Post
You'd think somebody who's been a member of this forum for 4+ years would have some constructive advice.
What do you want from the guy? He gave you the answer.

Yes, Nottingham at or above 75 will taste terrible. I lost power 4 days into a Irish Red with Nottingham. It went from 70 to 80 in the course of a day, and stayed there for the next several weeks. Bottled it up and it's by far the worse beer I've ever brewed.

Or, don't believe me.


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Old 03-13-2013, 09:52 PM   #12
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Quote:
Originally Posted by BansheeRider View Post
You'd think somebody who's been a member of this forum for 4+ years would have some constructive advice.
.
You're lucky I got here before revvy, who would have linked the 4000 similar threads you failed to search. But since you want to play it that way, enjoy your banana beer next time while utilizing the search function.




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Old 03-13-2013, 10:01 PM   #13
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Quote:
Originally Posted by cheezydemon3 View Post
You're lucky I got here before revvy, who would have linked the 4000 similar threads you failed to search. But since you want to play it that way, enjoy your banana beer next time while utilizing the search function.

I always research. Nothing I found mentioned high temps with nottingham. Maybe I missed it with the 4000 threads on this subject.

Anyways...I am still a noob, and surely I will have a bad batch at some point in my homebrewing carreer. I am just looking for some honest feedback. If horrible beer is what I should expect from this and there is no way to fix it, then thank you for the honest feedback. I hope this beer doesn't turn out too bad.
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Old 03-13-2013, 10:03 PM   #14
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I see the uptight brigade has already weighed in. Unfortunately with all their scathing belittlement they are probably right. How many off flavors you encounter and if they are off flavors you can handle you'll find out the hard way I suppose.
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Old 03-13-2013, 10:04 PM   #15
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Quote:
Originally Posted by BansheeRider View Post
I always research. Nothing I found mentioned high temps with nottingham. Maybe I missed it with the 4000 threads on this subject.

Anyways...I am still a noob, and surely I will have a bad batch at some point in my homebrewing carreer. I am just looking for some honest feedback. If horrible beer is what I should expect from this and there is no way to fix it, then thank you for the honest feedback. I hope this beer doesn't turn out too bad.
The best help I could offer was a YES high temps are BAD.

You thought I should have offered more, others already were, why do I need to duplicate?

 
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Old 03-13-2013, 10:09 PM   #16
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Quote:
Originally Posted by BansheeRider View Post
I hope the yeast will clean up nice as i am in no rush to get this into my keg.
Quote:
Originally Posted by BansheeRider View Post
You'd think somebody who's been a member of this forum for 4+ years would have some constructive advice.
You'd think that someone who's put the money into a kegging system would have learned one of the most basic fundamental of brewing first.

Oh, and I've been here 6 years and I agree with cheezydemon3. The answer to your question is a big yes.


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Old 03-13-2013, 10:11 PM   #17
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Quote:
Originally Posted by BansheeRider View Post
I always research. Nothing I found mentioned high temps with nottingham. Maybe I missed it with the 4000 threads on this subject.
Seriously?

http://www.homebrewtalk.com/f39/pitc...t-cake-391756/

http://www.homebrewtalk.com/f39/how-...tation-362009/

http://www.homebrewtalk.com/f39/ferm...o-warm-126469/

http://www.homebrewtalk.com/f163/not...hilled-240146/

http://www.homebrewtalk.com/f163/fer...tarter-137514/

http://www.homebrewtalk.com/f163/fer...oo-hot-371904/
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Old 03-13-2013, 10:12 PM   #18
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Not my battle - But I will chime in to say: The search on this site is horrendous. Also, would be nice if the mods/admins merged and deleted a few hundred of those 4k threads. All that noise just turns into search fodder.

 
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Old 03-13-2013, 10:13 PM   #19
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Here. http://www.homebrewtalk.com/f39/how-...r-cool-397331/

Uptight brigade? lol. Count me in I guess

 
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Old 03-13-2013, 10:16 PM   #20
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Quote:
Originally Posted by BansheeRider View Post
I always research. Nothing I found mentioned high temps with nottingham. Maybe I missed it with the 4000 threads on this subject.

Anyways...I am still a noob, and surely I will have a bad batch at some point in my homebrewing carreer. I am just looking for some honest feedback. If horrible beer is what I should expect from this and there is no way to fix it, then thank you for the honest feedback. I hope this beer doesn't turn out too bad.
Unfortunately, this may be your bad batch. The yeast are almost certainly still actively fermenting your beer after only two days.

Those temps are really high for Notty. I try to keep it between 59-62 for a clean flavor profile.

However it turns out, take the beer all way through the bottling/kegging process. If it sucks, let it age a bit. (I'm not suggesting time heals all wounds, because it doesn't) Some of the undesired flavors may mellow a bit. I've never had them totally age out, but they've become a bit more subdued over time.

Really, the best thing you can take from this experience (besides ignoring someone who's trolling you) is to always take precautionary steps if you're going to be away/unavailable to tend to your beer. Remember, temp control, along with pitching the proper amount of healthy, viable yeast and sanitation, are the keys to make quality beer.

I hope it turns out well for you.


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