I used the US-05 instead of Notty. I also fermented at around 70. My fermenter fridge went tango uniform on me so 70 is all i get. I tasted the beer after 1 week when transferring to secondary... smelled great but (I guess the term is estery??) very yeasty flavor (same flavor at 10 days). I had the same issue when I used Wyeast 1056. Took about a month for the flavor to settle down. Does fermenting at the lower temps help alleviate that off flavor? I'm sure the beer will clean up with a little more time and be great but I really wanted to try to find a "fast" beer. Oh well. Still gonna be good beer.
Anyone have a yeast recommendation that will finish fast without the weird estery flavor, or is it the higher temps that caused it?
Thanks,
Taco