Recent content by Stout1

Never used one. I'd love to give it a try!

If you use Nottingham, 10ish days should be fine. Notty tends to really go nuts at around 68F, which can be a problem if you don't have good temp control of your fermentation. The fermentation will start generating it's own heat and spiral out of control, if you let it. I usually use it at about...

So, do you have any more details on this? I've been waiting patiently for New Zealand to finish up their hop harvest. I've never used Riwaka, but from the descriptions. it's one I definitely will be trying soon. Either way, I would really love to have some Moon Man on tap at home, so if you can...

BrewNinja, Did you ever give this a shot? I've been looking at doing a clone of this myself.

I was wondering the same thing. Figured they have to doing extract or partial, unless the person actually brewing it has some brewing experience under their belt.

What he said.

I really didn't notice at first, but for me that it is one whale of of a lot of dry hops. You might get some of the dryness (flavor) you're looking for from the dry hops, but don't expect it from the yeast. Notty dries out OK, but you will get some fruitiness, esters, etc. depending on...

Welcome Back! I'm another guy who took some "time off" from this hobby, but getting back in full swing. Charlie's books are what really got got me inspired to get started in the first place and every time time I open one again, it's kinda like deva vu all over again. Good luck and RDWAHAHB.

Welcome back! From another REnewed brewer. I took several years off, and some of the changes in brewing culture are really surprising to me. The biggest is in dry yeast. Back in the day, I would go way out of my way to get a liquid yeast, but I have tried a few of the "new" dry yeasts, and found...

OK, I've been lurking around here long enough and decided it's time I've made my presence known. I've been brewing extract since around 1990 or so. Had a life changing experience that I don't want to go into here around 1997, and lost the hobby for several years. I came back last year with a...

I forgot to mention, I really think you would be fine with one pack of Notty, 3.5 just sounds way over the top.

Looks kike a really tasty recipe, I wouldn't worry about the Nottingham, I've used it in several batches now, and it is a very agressive, potent yeast. As long as you rehydrate per instructions from their website you should see vigorous ferment inside of 8 hours.