- May 25, 2014
- Reaction score
The first one turned out horrible, but it was a new yeast. The second one got a bad crush, but is a tasty table saison. The third is one week in the fermenter, a DIPA, is still chugging away. Today I brewed an ESB that I pitched Nottingham into, first time for this yeast. The process is going smooth for me, 5 1/2 hours from start to last bit of cleaning, but I wonder if I should be changing yeasts this early in the process. In many of my extract brews 04 and 05 were used. Danstar West Coast was used in the IPA and my go to saison yeast is Bella Saison, which I rather enjoy. Should I hold off on testing yeasts before I have mastered the process?