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By Rob Hudson on Oct 8th 2003, 5:40 pm
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Had a pint of my Bumble Bitter (BB Clone) last night -- the half that was fermented with Danstar Nottingham. I was a little worried about it b/c it seemed to have a bit of diacetyl when it was warm and flat. But the cold and CO2 either covers it up well, or I was tasting something else. Very tasty and clean, good hop flavor and bitterness, finishes dry. A bit lighter on body than I'd like but I'm guessing it's the Nottingham yeast that has a high attenuation. I'll probably keg the other half that I fermented with 1056 tonight, so in a few days I'll be able to compare which has more body. I seem to recall Denny saying he mashes a few degrees higher when he's planning on using this yeast so work better with Nottingham, so the split batch fermentation would be a nice test of that. |
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