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  1. S

    Why should I batch sparge?

    I have been batch sparging for 8 years. That is when I made beer worth drinking...
  2. S

    Nottingham @ 57°F

    Well now, I am glad I asked. Apparantly the tart flavour he tasted was NOT from Nott. Great. I will definitely ferment my next brew @ around 58F - 60F. Thanks for the replies. Greatly appreciated. Cheers, Scarlett
  3. S

    Nottingham @ 57°F

    Their web-site says that you can make "lager like beer" at cool temps with this yeast. Anyone ferment at 57F? I have read that you get a tart flavour with Nottingham at the low end of the temp scale. If so, how did it turn out? Cheers, Scarlett
  4. S

    100 degrees in the shade

    100F? That is way too hot. I am from Ontario and we haven't had any real hot weather yet. Just rain and some humidity. I brewed yesterday and with my plate chiller, I got my wort down to 62F. I had to let it warm up before pitching the yeast. I don't think I could handle 100F weather. Be nice...
  5. S

    Controlling Fermentation Temperature

    I also agree. I use a temp controller in my freezer and set it usually around 62F for ales. Sometimes I have to lower it more than that when it goes over 70F. I do, however raise it to around 65F when activity slows down. Chris
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