Nottingham vs. US 04. Thoughts?

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Texconsinite

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So, I've used both of these, mainly for cider, but they seem like sortof go-to dry yeasts for several styles. Which does everyone here prefer and why? Maybe theres a style that you like each for. Just curious
 
If you want a clean tasting yeast that leaves a low FG, fermenting Notty in the high-50's or even low-60's gets you there. I have used this yeast in APA/IPA type recipes as well as blonde ales and cream ales with success.

If you want something with a little fruit-ester character and a bit higher FG, 04 is going to be a better candidate. The warmer it gets, the more esters you'll coax, but at around 60-62 it is fairly clean while still leaving a higher FG than Notty if everything else is the same.

So which I prefer just depends on what I'm trying to get from the yeast.
 

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