Do a stout.
Stouts are better with age, but have almost no green period due to the flavorful dark malts covering it up.
Well im doing it, using nottinham, for the first few days till fermintation starts to die down then ill pitch Champaign yeast to help finish it. Ill let you know how it goes
+1 and S-04 another good choice. Flocculates very well (clears) after a short primary.Yooper said:I just have to ask, "Why?" Why nottingham (not a great choice unless you can ferment at about 62 degrees and then it takes longer), and then champagne yeast? That doesn't seem like a great way to get a quick beer. I do it often, but usually I use a yeast strain like WLP002 that clears super quick and does a great job quickly. A mild would be a great choice to have a beer ready in 10 days. Anything higher than about 1.045 would be pushing it, but using a great clean yeast strain would help significantly.
I highly doubt you'll have very clear beer but who cares if it tastes good. Serve it in red dixie cups and you're golden
Ill be pitching Champaign yeast today after work. Hoping that will help speed thing up. I would like to get it in a keg by thurs or fri so I have a few days to carbonate it.
its not that i didn't listen to what you guys have said but i also did some of my own research and i wanted to here what you had to say about it. now i know unless i add a clearing agent its not going t be a clear beer. will this be an issue with clogging the keg? do i need to "filter it"? and if so how do i need to filter it?
cold crash it and you indeed will have a clear beer
I am cold crashing a pale malt SMaSH I brewed last Sunday it will be in the keg Tuesday morning put on gas drinking by Friday
it will be clear and I could have put it in the keg a bit sooner
if you use Knox gelatin you will still need to get it cold to clear
all the best
S_M
Its in the keg, going to get it carbonated tonight and tomorrow. Looks and tastes like it finished fermenting.
Next time for 250 people they need more then 10gal
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