BeerBorg

My neighbor gave us a bunch of dry yeast packets of Abbaye and Belle Saison ( he works for Lallemand Labs )

I want to be your neighbor's neighbor to.

Ibasterd wrote:I've used WLP036 Dusseldorf Alt Yeast in the low to mid 60s with good result. Torn between using this again or notty.

My 2 cents, I used Notty on the one I did last year, turned out great tasting. Put side by side w/SA Oktoberfest could not tell them apart from a lager and an ale.

Dawg LB Steve wrote:

Ibasterd wrote:I've used WLP036 Dusseldorf Alt Yeast in the low to mid 60s with good result. Torn between using this again or notty.

My 2 cents, I used Notty on the one I did last year, turned out great tasting. Put side by side w/SA Oktoberfest could not tell them apart from a lager and an ale.

What temp did you ferment at with the Notty?

I will need to look at my recipe database, but for the most part I keep my fermentation temps 66-68.

I really like the spice character than the Abbaye adds to the beer, which makes me think it would lend a nice flavor to the Oktoberfest. I have this next on the schedule to brew, probably this weekend since we just kicked the Cream Ale and the other keg isn't far behind.

Well, I brewed my Oktoberfest on Sat. I pitched the Nottingham dry (don't judge). It was really slow to take off. I didn't see any signs until late Monday (48 hrs). Then, it took off like crazy. Now, I'm having a hard time keeping it cool enough. I'm using frozen water bottles in a water filled cooler. Trying to keep it in the low 60s, but by the time I get home from work, it's generally about 70. Trying not to have wild temp swings as best as I can, but not doing so well.