I used Bell's house strain and 1056 in a side by side. Bell's yeast highlighted the hops and had a fruity character too it. I liked it much better than the chico.
Just finished brewing a batch of this beer and it's freaking tasty. However, I was thinking that I didn't want five gallons of the same beer so....
I bottled 2.5 gallons as is
1.5 gallons with cold brewed coffee.
1 gallon racked onto a vodka tincture of one vanilla bean and four ounces of...
My I understanding is notty will add fruit esters at higher temps and will dry it out. Don't think it will be as malty.
Sorry for so many replies! My phone kept erroring!!
I just brewed this one with 04 and thought it gave it more of a malty and nut flavor I was looking for.
Will report back once my bottles are all carbed up.
I just brewed this one using 04. Gave it a nice malty character and (to me) added a little more nut flavor.
Will report back once bottles are carbed up!!!
Right on! The OG was 1.068.
I realize I have not provided a current gravity reading as I have not taken one yet. I also know that I may be speculating that there may be a problem. Too much thinking happens when you have an hour commute.
See screenshot for grain bill. I'm using US-04 and fermenting at 60f. My LHBS was out of american ale yeasts, so I had little choice on my yeast selection.
Thanks for your help! Its a noticeable difference from other times I've used this yeast.
It just dawned on me two weeks into fermentation. I can definitely tell that it's under attenuating (no air lock activity, smaller krausen and trub than normal).
Any fixes to help finish fermentation?