brewingmadness
Active Member
I have a PtE kit from O'Shea brewing co. This will be my first brew!!! I was hoping for any tweaks or tips that might help out. The kit came with 11 g Danstar Nottingham dry yeast, but the kit recommends wlp001. I actually have 2 wlp001's on the way from a PtE kit I ordered from more beer. Should I use one of these yeasts or something else? Any tweaks or tips would be greatly appreciated. Here are the ingredients and instructions:
Ingredients-
Dry and liquid malt, boiling hops, flavor hops, finishing hops, dry hops, specialty grains, irish moss, notthingham ale yeast, priming sugar.
Instructions
1-Steep grains in 2 1/2 to 3 gallons of hot water at 155 degrees for 30 min
2-Drain tea from grains into boiling kettle, rinse one or two times with hot water(170 degrees)
3-Add liquid malt extract and dry malt into kettle
4- Bring to a boil, when foam raises, reduce heat until foam recedes
5-Bring back up to a rolling boil, add "boiling hops"and start timer, boil for 60 min
6-Add "flavor hops" at 30 min
7-Add "irish moss" at 15 min
8-Add "finishing hops" last 1-2 min
9-Cool down below 80 degrees and pour into fermenter, add remaining water to bring wort to 5 1/4 gallons
10-Take specific gravity reading before adding yeast. Ensure you airate wort well, filling it with oxygen
11-Pitch yeast, cove and begin primary fermentation
12- After 1 week you may bottle
13-For a cleaner beer, rack to a secondary fermenter and let sit one more week. Add "dry hops" at this time
14-Add sugar, bottle and age at room tempt for at least 1 week
I am kegging so I do not add the priming sugar, right? Thanks for any advice!
Ingredients-
Dry and liquid malt, boiling hops, flavor hops, finishing hops, dry hops, specialty grains, irish moss, notthingham ale yeast, priming sugar.
Instructions
1-Steep grains in 2 1/2 to 3 gallons of hot water at 155 degrees for 30 min
2-Drain tea from grains into boiling kettle, rinse one or two times with hot water(170 degrees)
3-Add liquid malt extract and dry malt into kettle
4- Bring to a boil, when foam raises, reduce heat until foam recedes
5-Bring back up to a rolling boil, add "boiling hops"and start timer, boil for 60 min
6-Add "flavor hops" at 30 min
7-Add "irish moss" at 15 min
8-Add "finishing hops" last 1-2 min
9-Cool down below 80 degrees and pour into fermenter, add remaining water to bring wort to 5 1/4 gallons
10-Take specific gravity reading before adding yeast. Ensure you airate wort well, filling it with oxygen
11-Pitch yeast, cove and begin primary fermentation
12- After 1 week you may bottle
13-For a cleaner beer, rack to a secondary fermenter and let sit one more week. Add "dry hops" at this time
14-Add sugar, bottle and age at room tempt for at least 1 week
I am kegging so I do not add the priming sugar, right? Thanks for any advice!