CKing
Well-Known Member
Nottingham has been very good to me lately, and I've thought about doing my Regal Beagle California Common as the next batch.
I realize that yeast is what makes a true Steam Beer what it is, but figured I'd just go with trusty ol' Nottingham this time around and ferment in the 60-65 degree range and keep my original grain and hop bill.
How far off will it really be using Nottingham?
I realize that yeast is what makes a true Steam Beer what it is, but figured I'd just go with trusty ol' Nottingham this time around and ferment in the 60-65 degree range and keep my original grain and hop bill.
How far off will it really be using Nottingham?