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I'm glad I found this thread. Am brewing a batch with Windsor. After a day of fermenting I added honey and maple syrup. I fear I will have too much honey flavor and was looking for a high attenuation yeast to eat up more of the honey. I think Nottingham will do the trick. Tanks.

[FONT="Comic Sans MS"]I believe that the infections on my beers were airborne as I used good sanitation proceedures, and my beers had things in the bottles which looked like small boogers. This is in two different batches. I've conditioned the bottles for over a month and the taste is not bad...

I've had a mysterious problem with my last three batches. Some of the bottles came out OK while others came out with an off taste. Today I reasoned that before the high temperatures of summer I would turn off the house ventilation system during brewing and bottling. During the high...

You know that it will be a drinkable beer once it matures. The question will be what did what? In my previous batch I forgot to dry hop in the fermenter so I put them into the racking bucket. I've been drinking a bottle of beer every day from the time it was bottled to study the progression...