Open Fermentation and/or Different Fermenter Geometry.

[Sadfield]

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."

 

[Twostage]

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."

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

 

[matt76]

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

 

[RoomWithABrew]

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.

 

[Colindo]

Had this thread pointed out to me and must say it is a very fascinating read. What stunned me most was the discernable difference with Nottingham, I totally would have thought it would result in very similar beers.

I only ever once did a semi-open fermentation when brewing a NEIPA with London Ale III, because that one is said to need a particularly large amount of oxygen to fully attenuate. So on day 3 or 4 I took a paper fan and blew some air onto the krausen. I got quite a smooth fermentation and good precipitation, while later beers with the Verdant dry yeast and closed fermentation gave me more headaches.

It is definitely something I need to try out more often. But since I use a small room for fermentation since I don't have a fridge, it is a bit more risky.

 

[Twostage]

Had this thread pointed out to me and must say it is a very fascinating read. What stunned me most was the discernable difference with Nottingham, I totally would have thought it would result in very similar beers.

I only ever once did a semi-open fermentation when brewing a NEIPA with London Ale III, because that one is said to need a particularly large amount of oxygen to fully attenuate. So on day 3 or 4 I took a paper fan and blew some air onto the krausen. I got quite a smooth fermentation and good precipitation, while later beers with the Verdant dry yeast and closed fermentation gave me more headaches.

It is definitely something I need to try out more often. But since I use a small room for fermentation since I don't have a fridge, it is a bit more risky.

My batches were in the brew fridge for temp control rather than any protection.

See pictures in first post.

Your small room would be fine. I can understand your nervousness, nasties in the air might infect it. I used to worry if my FV wasn’t perfectly sealed so the bubbler worked.

Do a small batch which you don’t have to worry about and leave it open.

 

[Sadfield]

It'll be fine as long as there's krausen formed, covering the beer and active fermentation releasing CO2. And, no pets or kids diving into it.

 

[Colindo]

Thanks for the reassurances. I might do a splitch batch and see where that leads me.