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I just use the cheap nutrient from my local brew store by LD Carlson and followed what was on the bottle. I think it is 1tsp per gal I use US05 or US04 for a sweeter cider. I have used Notty a few times but made a starter for it because notty never seemed to start for me with out a starter in...

Hard to get the stank out of a the finished product. If you try it again, ale yeast in a high acidic or vitamin C environment need yeast nutrient. I ran in to this on my first batch of cider first couple days of fermenting smelled great, then the rotten egg smell came. I added nutrient and was...

Holy crap a 1gal starter how big of a batch are you makin?? 30 gal :rockin:

Anyone try California Lager yeast?? How did it turn out?

Did you look at the first page of this post?? Everything you need is right there. I will be making this one again real soon!!

Had this on tap for the forth it is just plain good. One of the best I have made. Everyone loved it

Just transferred to secondary. FG was at 1.012 so its at 5.0 ABV and the hydro sample definitely had a distinct Yeungling flavor. Was surprisingly clean tasting already.

Did not get to brew this weekend. But have the day off today so I am just started. So far so good!!

I am give this a try this week end and mash a 153 for 60min and see how it turns out. Batch Size: 5.500 gal Boil Size: 6.394 gal Boil Time: 60min Efficiency: 70% OG: 1.051 FG: 1.016 ABV: 4.5% Bitterness: 19.3 IBUs (Tinseth) Color: 9 SRM (Mosher) Fermentables...

Yes very normal with notty. But let it sit at least 10 days after it stops. I do 3wks seams to cleanup faster. One more week one the cake does wonders. At least that is my opinion with this recipe.

Thanks I started at low temp, arount 62* the first week and moved it up to 68* the second to see if I was to cold for the yeast. I thiefed a bit out of the carboy yesterday to check the gravity and it was at 1.015 so it just about there and tried it. Man it was real clean tasting totally...

Its been 11 days now and the one piched with the Sierra yeast is still cranking away! Wonder if that is the the way this yeast is? I have read that it is 1056? The hopped up version with notty is ready to keg now.

Only if you are comfortable with your tap water. I used spring water when I did extract. I now use my tap water because I do all-grain now and all the water gets boiled. Just have to make sure there is no bacteria or chemicals in it.

If possible make small batches in 1gal containers from the same recipe and change a variable mentioned here on each and see what happens. US05 is a great ale yeast I use it all the time but I always keep it under 70 or I get a fruityness in the beer.

I totally agree with fermenting temp!! I had a almost the same problem when I did extract brewing. I had my fermenter in a room that was 69-70 and thought that was right but during the 2-3 days of vigourous fermentation the temp in the primary was rising to about 71-73 and giving a off flavor...

I just brewed 2 batches this past weekend 1 uping the IBU to 50 or so and 1 as usual but piched a yeast starter from a Sierra Nevada bottle instead of Notty! 2 more experimental batches..

Just finished my first batch with my new Tommy Mill and 70% also!

Mine looked just like that for the first couple of weeks. Went in the primary on 1/31 at 1.095. Then racked to secondary and air locked on 2/6 in was down to 1.020. And now it looks like THIS!:rockin:

Not sure if the quality of the others. But I had to grind and file the thing to get the discs aligned. Other than that it looks like a cheap casting from overseas. Works well now!!

Cool, could you just do a cereal mash. I was going to try it as soon as I get some fresh stuff from the drier. Whats the worst that could happen? :)