I had planned to brew a 80 shilling ale today, and earlier in the week made a starter on wlp028 edinburgh ale. Yesterday I put it away overnight to cold crash in my FC fridge that probably was set a bit too low, because when I checked it it had turned into a yeast/ wort slushie.
After spending a couple of minutes cursing the day my soul was ripped out of the endless void only to be thrown into a slowly rotting prison of flesh to suffer and die, I remembered I have some nottingham in the fridge.
The grist was 15%caramel/crystal and a little pale chocolate, and the plan was to mash at 66c and get about 70% attenuation.
Could I use notty, mash at 68c and ferment at 15-16c and get a similair result?
After spending a couple of minutes cursing the day my soul was ripped out of the endless void only to be thrown into a slowly rotting prison of flesh to suffer and die, I remembered I have some nottingham in the fridge.
The grist was 15%caramel/crystal and a little pale chocolate, and the plan was to mash at 66c and get about 70% attenuation.
Could I use notty, mash at 68c and ferment at 15-16c and get a similair result?