GABrewboy said:Thanks so much!!! Actually, I do see where my LHBS does carry the Nottingham. Which is better to use? Dry or Liquid when making a Speckled Hen clone?
Also, when Orfy posted this in his recipe, what does this mean exactly?
Mash In Add 12.76 L of water at 76.9 C 68.0 C 90 min
GABrewboy said:Can someone tell me what WhiteLabs yeast would be compared to the Nottingham? My LHBS only carries WhiteLabs, so not sure what would compare to Nottingham?
Thanks
Brewpilot said:I love Nottingham... this is one reason why. It will ferment from 57F to around 72F... that is a HUGE range for any yeast. What they mean is that you can actually use Nottingham at 57F for lagers as well... it is able to ferment even at those cold temps. I generally use it in the 65F range and it still ferments my ales quite quickly and very cleanly.
Brewpilot
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