Open Fermentation and/or Different Fermenter Geometry.

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Its still interesting that there was difference at the batch size brewed, with a yeast that is sold on its consistency across brewing conditions. It certainly challanged my preconception it would be too neutral.

"Neutral flavor and consistent performance across diverse fermentation conditions make LalBrew Nottingham™ and ideal house strain for producing a wide variety of beer styles."
 
Sadfield said:
Its still interesting that there was difference at the batch size brewed, with a yeast that is sold on its consistency across brewing conditions. It certainly challanged my preconception it would be too neutral.

"Neutral flavor and consistent performance across diverse fermentation conditions make LalBrew Nottingham™ and ideal house strain for producing a wide variety of beer styles."
Click to expand...

Yes, when I read your post about yeast choice I thought "Whoops, I've messed this up" but there is an expression of difference.
 
20241112_194350.jpg


My Porter fermentation is well underway! The brew fridge smells of banana and chocolate, like those chocolate covered bananas you used to (still?) get in pick & mix.

No idea if that's a good thing but we'll find out on a few weeks! I suppose Hefeweizen yeasts produce banana aromas, and I'd guess the chocolate is coming from the dark malts 🤔
 
Not completely sure from the image, but I put my temp probe taped on above the heat belt. But on the area above the heat belt cable/ supply. Matches the ispindel well with this method.
 

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