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Old 06-02-2013, 05:12 PM   #341
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I think I can make a final report on my first batch of this beer. In short, I like it.

Brewed on April Fool's. Malted a bit low, probably closer to 154F than 158F, everything else per recipe.

Nottingham fermented out well, did a hydrometer test at 10 days and it wasn't at FG, tested at 14 days and it was 1.009, right on the money.

Bottled at 14 days (4/15), kept at 70F for two weeks, stored in basement on 4/29 @62F.

Sampled after 1 week in basement (5/6) and it was drinkable, but clearly could be better. After three weeks in basement (5/20), it was quite enjoyable, and I think that now (6/2) it is probably at its peak.

Would I make it again? Yes. Recommend to others....well, it depends on what I know of their taste in beer.
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Old 06-26-2013, 05:46 AM   #342
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Well, I'm at week 3 in the keg and it's very good. Finish seems a slight bit dry to me but might be mistaking some roastiness. Tastes better than 2 weeks in the keg though, hoping 4 weeks makes it ideal. I would say it's exactly what is advertised though in terms of style. If I make it again, I may drop the Notty and try another ale yeast in it's place. That might clean up that finish a little as well.
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Old 06-27-2013, 03:02 PM   #343
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Yeah, I found I had an amazing transformation from week 3 to week 4 with this recipe. The roastiness softened to a beautiful malty chocolate.

That was my results/perception anyway.
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Old 06-30-2013, 03:50 AM   #344
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Quote:
Originally Posted by hops2it View Post
If I make it again, I may drop the Notty and try another ale yeast in it's place.
I have brewed this several times now using a Fullers strain with great results. I ferment at 62°F for a nice clean finish or a couple of degrees more if I want to mix it up a bit.
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Old 07-04-2013, 05:18 AM   #345
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Quote:
Originally Posted by BrandonBrews View Post
I have brewed this several times now using a Fullers strain with great results. I ferment at 62°F for a nice clean finish or a couple of degrees more if I want to mix it up a bit.
Brandon
+1 to this approach. I fermented at 66 and it was a little too high for my tastes. Next time for this recipe, I'll be shooting for lower 60's.
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Old 07-04-2013, 07:12 AM   #346
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I'm glad to see this recipe is still being brewed. and developed.
For those interesed there is a book being published later this year that includes this recipe (and a couple of others)
I'm sure the Author will share the details on here at the time of publishing.
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Old 07-04-2013, 04:51 PM   #347
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Third batch of this turned out great. That's 45 gallons so far!
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Old 08-04-2013, 08:00 PM   #348
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I just cracked open the first bottles of this, brewed about 6 weeks ago (a little longer in the fermentor than planned, but oh well). My first all-grain batch. I am thrilled - it came out great. Thanks for the great recipe!

I was/am a little concerned because the very first bottle was way over carbonated, and seemed to have a larger-than-normal layer of yeast in the bottom. But the next 2 were fine, carbonation right where I expected. I'm a little puzzled with this.

Anyway, I couldn't be happier with the Mild. Thanks again!
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Old 10-26-2013, 11:50 PM   #349
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Drinking from the primary at 7 days old and better than the six month old Budweiser I had last night that had lost a little carbonation. Gonna leave in primary for 5-7 more days before bottling
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Old 10-27-2013, 05:45 AM   #350
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Just a little bit of news on this recipe.

It's been published in a book released this week.



I've yet to read the book but Homebrewtalk gets a mention.

The Author is a member of the board. I'm sure he'll share the details.

I hope to brew the recipe early next year at a commercial brewery. If it happens it should appear at a few local real ale pubs.
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