In the last couple years I've used liquid yeast exclusively (The LHBS store carries wyeast packs that are less than a week old) but I had a pack of Nottingham in the fridge to use as back up if something went wrong. Now it is about to expire and I'd like to make something with it.
What styles work well with Nottingham?
Its a very clean fermenter, is there anything I can do to give it more character?
What fermentation schedule should be followed?
Should I rehydrate before pitching?
Do I need to aerate?
When should I rack to secondary?
Whats the biggest beer you've done with only one pack of yeast?
etc?
I have some pretty good ideas on what to do but I'd love to hear people's secrets. I'm especially interested to hear from people who have used nottingham in an award winning beer or have tried the liquid product but swear by dry yeast.
What styles work well with Nottingham?
Its a very clean fermenter, is there anything I can do to give it more character?
What fermentation schedule should be followed?
Should I rehydrate before pitching?
Do I need to aerate?
When should I rack to secondary?
Whats the biggest beer you've done with only one pack of yeast?
etc?
I have some pretty good ideas on what to do but I'd love to hear people's secrets. I'm especially interested to hear from people who have used nottingham in an award winning beer or have tried the liquid product but swear by dry yeast.