| Author |
Message |
    
jason fuller (216.67.205.17)
| | Posted on Saturday, November 15, 2003 - 04:41 pm: | 
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well the first in about 5 years. imp. stout 1.085, two packs of nottingham, 74f = explosion.
my question has to do with the temp. at 74f, what's your experience with nottingham and higher temps.?
is it going to be rocket fuel?
this baby started at 68, room temp is 64, and i did the towel trick anticipating a rise in temp. i've moved to a room that is 60, and redid the towel thing.
please beer goods, no rocket fuel
thanks for any help
jay |
aleman (207.109.230.94)
| | Posted on Saturday, November 15, 2003 - 04:50 pm: |
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Aging will be they key, put it away for a year or more. Follow up with a lite bitter for quick drinking if your the impatient type. |
Kent Fletcher (66.27.168.130)
| | Posted on Saturday, November 15, 2003 - 07:51 pm: |
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Jay,
What kind of fermenter are you using?
Kent |
jason fuller (216.67.196.133)
| | Posted on Saturday, November 15, 2003 - 08:02 pm: |
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glass, I had a feeling the explosive fermentation was going to happen. I have a blow-off on it now. I ask about the nottingham because I won't be tasting for a long long long time (what to expect). I've used the yeast many times, but at 60-68f in IPAs and pales. Good yeast |
Michael (69.132.108.154)
| | Posted on Saturday, November 15, 2003 - 08:42 pm: |
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>>>my question has to do with the temp. at 74f, what's your experience with nottingham and higher temps.? >>>>
I have (accidently) had some Nottingham batches fermenting at an ambient room temp. around 72f. I'm sure the ferm. temp. in the carboy was in the >75f range. The beers have always turned out fine. As a matter of fact, one took 3rd in the final round of the 2002 NHC light ale category, with not comments of fusels, or other high-temp ferm. characteristics.
With that said, I now have a chest freezer and like to ferment this strain in the mid-upper 60's for most ales. I generally find this to be a very forgiving yeast, that works fast and finishes clean. Sounds like you'll have a winner in a few months, if you can wait that long. :>) |
jason fuller (216.67.193.135)
| | Posted on Saturday, November 15, 2003 - 09:26 pm: |
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Thanks, that eases my mind. Just by the smell (I know this is like counting bubbles) I think it will be fine.
I was hoping to wait at least 8 months. I'm the impatient type, but thats ok becasue I have over 30gal. ready, on tap, or fermenting. This is only a starter, I believe I'm allowed 100gal. and I leave no evidence if I go over.
Jay |
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Brews and Views Archive 2003