![]() ![]() After that I try to use the slurry to check if you can repitch, and complete different yeast profile, not was good. I love the mangrove jack yeast but you're right repitching is really a problem, the most extrem case of they yeast is the empire ale, I made a bitter with this yeast and it is incredible but for what I saw and read this is 2 yeast strain, one quicker with low attenuation and another with slow start but get the remain sugars, the package say low attenuation but my was never low than 78%, and one day I did a summer ale with this yeast and try to do a dry hop, when I open the fermenter was weird smell, not really good but nothing spoil or contaminated, so I let the beer sit and wait to see if was contaminated, but the other day I try to check, it was like 9 days after the pitch, so I can dump it, the beer or the hops, but for my surprise it was forming a second krausen, I didn't know what it mean so I keep the beer, bottled and drinked and again awesome beer, not a off flavor of contamination, stable fg to check I send to a friend of my that have a lot of exprience and he said the beer was really good. I want to try it at Lager temps, with a larger pitch rate or a re-pitch, maybe not for true Lager styles but maybe Cream Ale, Pre-Prohibition style Lagers and Ales, Cali Common, Kentucky Common.you know those hybrid Lager/Ale styles, I bet it would be right at home there. I typically keep it at the lower-mid 60's, reports indicate it can go much lower with higher pitch rates. For me it's more of the attenuation properties, but I just have to remember to be heavier handed on the unfermentables and a higher mash temp if I am looking for that in the finished beer. A614 for more than day spread to flour, bread, and yeast inside trailer. I have read that Nottingham is similar to S-04 in that it is an acid producer which can lead to that tartness in the finished product. Bad Nottingham landlords face fines of 30,000 under new scheme for renters. For some, they say there is a tart character and for a while I didn't understand that until recently. ![]() I love that it gets in, gets to work and cleans up and clears so well, it makes for a great house yeast because of this and it's versatility. I find Notto to be a very good yeast flavour wise and have used it in a few faux-lagers to date (Schwarzbier, Munich Dunkel) as well as a Stout. I like it best in hoppy styles, to me it seems it can strip some hop character by being SO flocculant, besides being so neutral it's also so attenuative that it can make a beer too clean and crisp at times for what I may be shooting for. Over the years I have used it in many beers and have come to my realizations with it, especially recently. It's also probably the most versatile too. PS if it matters I'm looking to do some single malt as well as some sour mash.I think Nottingham might be my favorite from Lallemand. So, what yeasts do you guys use for whiskey? Have you found choice of yeast to be an important factor in your whiskey? Do any strands in particular have any good/bad characteristics to look out for? ![]() Ok, they do stock turbos, but I'm not counting those :p. Now for some people I'm sure that the distillers and whiskey yeasts are great choices, but sadly my local homebrew store stocks nearly every variety except distillation-oriented yeasts. So far I've at least heard mention of using: Which tells me that the standard yeasts that get mentioned around here like lavlin 1118 may not be the best choice. But with whiskey, we want character from the mash. Now with neutral spirits, it's easy selecting the yeast go for the one that will produce the most flavorless product possible. Neutral flavor and consistent performance across diverse fermentation conditions make LalBrew Nottingham and ideal house strain for producing a wide variety of beer styles. ![]() The issue is not the yeast, but the lack of proper fermentation temperature control and you would have likely had issue. LalBrew Nottingham is an English-style ale yeast selected for its high performance and versatility. Ok, so I've searched back through at least a year's of posts but didn't find too much in the way of discussion on this. Neutral flavor and consistent performance across diverse fermentation conditions make LalBrew Nottingham and ideal house strain for producing a wide. If the beer itself was fermenting at 72 degrees there probably wouldn't be an issue, but since beer ferments several degrees above ambient temperature it becomes an issue. ![]()
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