Zippox
Well-Known Member
I have brewed a couple beers using US-04 and found that both beers really lacked character. I think the only time I used Nottingham was for a cider that didn't turn out. It probably wasn't the yeast's fault. So I don't know the flavor of Nottingham yet.
I assume that you use Nottingham for a reason on this recipe, but seeing as this was originally posted back in 2009, do you still feel Nottingham is the preferred choice or do you have a new yeast favorite for this recipe?
I assume that you use Nottingham for a reason on this recipe, but seeing as this was originally posted back in 2009, do you still feel Nottingham is the preferred choice or do you have a new yeast favorite for this recipe?