Lille Brygger
Member
- Joined
- May 10, 2020
- Messages
- 7
- Reaction score
- 1
Hello, All.
I just started getting into (very, very) small batch brewing. I've brewed and bottled one gallon of mead, have a two-week old braggot in a one-gallon carboy, and just started a mugwort beer, yesterday. I am really interested in older styles of brews and brewing. I just picked up a fascinating (just published) book by Lars Marius Garshol called Historical Brewing Techniques: The Lost Art of Farmhouse Brewing.
A question--in the mugwort beer I started yesterday, I used Nottingham yeast (with a Pilsen light dried malt extract). I'm used to seeing other yeasts take right off but this Nottingham yeast isn't doing much, yet, after 24 hours (at 68-72 degrees F). Is that unusual?
Thanks!
I just started getting into (very, very) small batch brewing. I've brewed and bottled one gallon of mead, have a two-week old braggot in a one-gallon carboy, and just started a mugwort beer, yesterday. I am really interested in older styles of brews and brewing. I just picked up a fascinating (just published) book by Lars Marius Garshol called Historical Brewing Techniques: The Lost Art of Farmhouse Brewing.
A question--in the mugwort beer I started yesterday, I used Nottingham yeast (with a Pilsen light dried malt extract). I'm used to seeing other yeasts take right off but this Nottingham yeast isn't doing much, yet, after 24 hours (at 68-72 degrees F). Is that unusual?
Thanks!