Discussion in 'General Beer Brewing Discussion' started by Mugatu78, Jun 1, 2019.
Yeah im hoping if im a but more patient before bottling it will be better. Thankyou
Well, I believe it is actually POF -ve which makes the recurring presence of phenols all the more mysterious.
And that's generally the experience of the majority.
I turned to other strains and actually found several to be better. Nottingham for example exhibited shorter lag times, a more vigorous ferment, slightly higher attenuation, dropped like a stone with a very firm yeast cake when done, and even had the added advantage of working down to 10ºC - that makes it a particularly great choice for Winter time bottle carbonation. Un-fined brews were noticeably clearer too when chilled.
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