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Yep that sounds about right, It has a short lag. Based on my personal experience, it doesn't krauesen that high either, only about 3" I like to ferment it in the lower to mid 50's and treat it like a lager yeast. Which it's obviously not, but it does produce some lager characteristics fermented...

I really like Nottingham or maybe I should say Nottingham really likes me. My son in law, also uses it to ferment ciders in the higher 60's.

Altbrier

Thanks for the reply Ed. My "city" water is limestone sourced and hard as nails. It works really well, for lighter colored SRM brews and expecially with Nottingham yeast. I have to filter through a charcoal RV filter and add a campden tablet (potassium metabisulfite) to neutralize the...

Going to brew the 5 gallon version (5.5 batch) next weekend. I'll try to brew the exact recipe as posted in the first post. My efficiency floats in-between 78 ~ 80 % though.

I currently have a self developed spotted cow inspired recipe that I'm calling Spotted Lamb in the primary. It's inspired from the older spotted cow before New Glarus switched from corn in their grain bill. I used 5 ounces of Indian flour corn, I grew in the garden last year instead of flaked...

I also have a Corona mill, well actually two Corona Mills, one for each hand. I haven't used them for grains but I have for whole corn they make dandy corn flour. Just need to run the corn through twice. For grits once is enough. Besides they are a good workout for your biceps :) I don't want to...

Sorry, what is a CK? Crush King?

This one any good? I like it for it's stainless rollers https://www.hobbyhomebrew.com/product/vintage-shop-evil-twin-roller-grain-mill-barley-and-grain-crusher-stainless-steel-free-shipping/

Thanks for the correction I only know what I know by experience... Take 1/2 of your wort and boil it viciously, the other 1/2 nice gentle rolling boil, pitch both independently with the same yeast and ferment independently. I can guarantee you'll have different beers when finished. I actually...

Most of my beers average out around 6% but I have a 20 gallon Chapman Kettle. It's large diameter, so lots of surface area for evaporation. I can very easily bump the percentage well above 10 without even trying. I would suspect at a higher boil off rate your carmelizing some % of suagrs in...

I boil with the lid off and adjust the flame to maintain the desired boil off rate. Some styles benefit from a vicious blow up in you face boil mainly to carmelize some of the sugars. Other styles dictate a gentle boil. So I guess it depends on the brew style. I really don't believe how vicious...

I brewed a single step infusion mash German Altbrier as an experimental recipe that I crafted. I wanted to hop with Spalt, but I couldn't find any anywhere at the time. So I used Tettnanger & Hallertaur instead. As I suspected the hops are all wrong for this style. But the beer is a pretty...

There only two times the lid goes on my kettle. 1) Bringing the wort up to just about a boil. 2) At flameout and untill all the wort is transfered into the primary. Maybe I'm wrong... But I don't like all that wort I worked hard to produce sticking high up on the kettle walls and carmelizing.

Sounds like our taste buds are kind of alike. I think beer should be enjoyable to drink. 500L roasted barley is a bit to bitter and strong for my liking. 300L (light roast) is about as far as I care to good with barley, then just a little bit at that. Just a word of caution though, you will...

I agree, However it's quite a few SRM shades lighter than your standard Irish red. The difference being in the 300L vs 500L roasted barley and also the 40L vs 120L Carmel/Crystal. At 12 SRM, It still falls within the Irish red style guidelines of 9 to 14 SRM though. This is my 3rd tweak of...

Thin persistent head with glass lacing and medium mouthfeel (mash temp is 153 degrees, so not all that heavy). Pic of lacing

I have a 20 gallon Chapman kettle. It's pretty large diameter. It took me a few brews to get used to it and it's large surface area. I use a propane burner and after getting used to it both. I can pretty much guess what my boil off rate will be. If I do a vicious boil to carmelize some of the...

PLEASE NOTE - Batch Size is 6 gallons I developed this recipe because I don't like the burnt sugar/prune/raisin taste of Carmel/Crystal 120L. Nor do I like the burnt bitter coffee taste of 500L roasted barley. But I do like a smooth easy drinking Irish red ale. If your going to brew this, Go...

Irish red before After