tdp
Well-Known Member
Has anybody tried this recipe? Am planning to give it a try but wondering about two factors. Firstly the mash temp is low and short (150 for 45 min followed by 170F mashout)... wouldn't this give a pretty thin/highly fermented beer? Secondly --- has anyone tried Nottingham yeast?? I'd heard great things about it and just used it recently - was impressed how robust it was.
Thanks!
Thanks!