I brewed this back in December. I let my fermentation temps get too high, and the Nottingham yeast produced a pretty strong fruity flavor that masked all of the other flavors in the beer.
I've been drinking one a week since then, and it's been getting better every week. Today I drank it, and...
If you're looking for a yeast that will give you a maltier beer, 1728 is also a pretty good strain to ferment at 60 (or even colder). It's also a clean fermenter at that temp.
I'd have to look it up to make sure, but I think the Wyeast kolsch (2565) and altbier (1007) strains are usually...
Hello all,
This is my first *real* post (other than saying "I'm in!" in the giveaway thread!), but I'm a long time lurker. I started brewing a few months ago, and this forum has easily been my most valuable resource in learning about brewing. :mug:
I have a friend who is interested in...