![]() In general I use 04 for British styles (bitters, IPA, porters, stouts etc), 05 for american styles (american wheat, APA, IPA/DIPA, or even a drier irish stout), and Notty for lawnmower beers.although I wouldnt hesitate to use any of these yeast for any of the mentioned styles if it was all I had on hand. The best use of Notty is in blondes, cream ales and pseudo lagers where it ferments super clean and crisp. Aerate thoroughly (oxygenation is better) and pitch with a fresh yeast sample if you have a stir plate keep the pitched wort continuously agitated. Its more of a higher attenuating us-05, maybe with a touch of tartness. Add a pinch of yeast nutrient and boil the solution for 20 minutes, then top up with boiled water as necessary and cool to about 70 ☏ (21 ☌). ![]() Its worth noting that 04 ferments very fast and makes a tight sludge yeast cake and a bright beer, 05 likes to hang out in solution a bit more and is helped by cold crashing. 04 will have a bit higher gravity and make a maltier or at least a touch richer beer. 05 attenuates further making a drier and crisper beer (makes a more hop forward beer). Particularly German Pils and/or Bohemian/Czech Pilsner Lagers. Id be interested in feedback from anyone who has attempted fermenting Nottingham in the 52 to 54 degree F. In general for PA's and IPA's both 05 and 04 will give great results. Re: please convince me to try nottingham again (or dont) « Reply 10 on: February 18, 2021, 12:50:40 pm ». Pretty sure none got in, but you never know. but both are going to give you a great flavour. The worst part is a few fruit flies were found hovering around. I have made many dark beer like a porter or stout with both US05 and US04, and have noticed little to any difference. Thought I would weigh in with my experiences, because this is something I looked into before exploring cheap yeasts for neutral flavoured beers (as far as yeast is concerned).įirst thing is that it will depend on what style of beer you are brewing. By the way Notty is also great for an american wheat such as a Blue Moon clone specifically because you will end with almost no estery flavor profile so the 2 row, wheat, and orange/corriander flavors can shine through. So basically if I am going for a more pronounced hoppy pale ale or IPA I use S05, for my regular house pale ale I prefer Notty. The ales I make with S05 do seem to preserve more hop aroma (which might just be a function of taking a little longer than the notty to finish, and I feel like the S05 ales have a mild ester flavor where as the Notty ales have nearly none, hence the observation that you can't get a much "cleaner" ale yeast than Notty, if by cleaner we mean almost no detectable yeast character. To me Notty is very neutral, even more so than S05. The odd thing is Notty give a smaller Krausen than the huge one I get with S05 but still finishes faster and both attenuate well. Notty ferments out faster for me, especially in the mid 60's and below and I don't find S05 gives a "cleaner" tasting final product. I can believe they are from the same strain and similar, and both make nice clean pale ales, but I do notice some differences. I pretty much use Notty and S05 as my two house yeasts.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |