Lager style beer with Nottingham??
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Whorst
Lager style beer with Nottingham??
I need to brew for an Oktoberfest party coming up. I don't have the time or patience to brew real lager. My idea is to use authentic ingredients, but ferment cool with either Nottingham or 05. Can anyone shed some light on Nottingham fermented cool? I have never used this yeast. Also, would 05 be a better choice?
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brewzone
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Aleman
- It's definitely Lock In Time
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- Location: Mashing In Blackpool, Lancashire, UK
It's a better way of doing it than using a larger yeast fermented warm . . . you could try the anchor Steam beer yeast, but I've never tried it. I have fermented Nottingham at 16C (Pitched at 18C, then reduced once fermentation was underway) . . . Very, Very Clean . . . I've also used Saflager S23 at 16C . . . not as clean
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Whorst
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bconnery
I'm thinking he was referring to using dextrin malt, or carapils, rather than malto-dextrin...
Whichever, mashing slightly higher won't hurt but for a psuedo or lager you want a slightly dryer finish anyway.
Either choice will be fine for a psuedo Octoberfest. Nottingham makes a good alt so that's probably your best choice. If you were saying a lighter coloured lager I'd suggest US05.
I've tasted lagers side by side with pseudo lagers at a club meet once and be warned, although the pseudo were quite nice beers they still lacked that little bit of crispness or clean background you get from a lager.
This was noted by all those in the tasting.
To get the clean and lagerish character you are still going to need to cold condition it a little.
Personally I think you are better off doing a lager, and just shortening the lager times.
I often make lagers with a 10/14 day ferment, 2 week conditioning/lagering.
With enough yeast to do the job, and the right yeast, they are very drinkable within that time frame.
I use s189 swiss lager yeast. It is very clean and produces minimal by products and so reduces the lagering time required.
Zurich Lager or something similar is the equivalent liquid, I believe.
Whichever, mashing slightly higher won't hurt but for a psuedo or lager you want a slightly dryer finish anyway.
Either choice will be fine for a psuedo Octoberfest. Nottingham makes a good alt so that's probably your best choice. If you were saying a lighter coloured lager I'd suggest US05.
I've tasted lagers side by side with pseudo lagers at a club meet once and be warned, although the pseudo were quite nice beers they still lacked that little bit of crispness or clean background you get from a lager.
This was noted by all those in the tasting.
To get the clean and lagerish character you are still going to need to cold condition it a little.
Personally I think you are better off doing a lager, and just shortening the lager times.
I often make lagers with a 10/14 day ferment, 2 week conditioning/lagering.
With enough yeast to do the job, and the right yeast, they are very drinkable within that time frame.
I use s189 swiss lager yeast. It is very clean and produces minimal by products and so reduces the lagering time required.
Zurich Lager or something similar is the equivalent liquid, I believe.