Nottingham Poll

[abrix]

So...is there a temperature at which folks get English character from Nottingham without getting any odd tartness?

I recently pitched Notty at 62F, warmed to 65 over the first 24-36 hours, and then to 68 after a week or so, only to be rewarded by what-must-be this same strange tartness and an oddly thin mouthfeel for a 1.014 FG.

If fermenting at 57-58 produces a super clean beer, is there a sweet spot at 60-62F that produces *some* English yeast character? If not, I'm going back to WLP013.

 

[TriggerFingers]

Stripped all hop aroma and flavor out of my Pale ale....If I was doing an IPA and wanted it super dry, I would try Notty again....

 

[soccerdad]

I'm hit or miss with it. Lately I have been missing. I ferment at household temps and have a 5 degree swing during the day. I think maybe Notty wants a more constant temp.