There are so many variables within brewing and so much to learn. I seem to get the most reliable results from Nottingham ale yeast. I've played with temp and pressure variations, also add a little copper strip. Since adding copper strip it seems to ferment out one point lower at 1008. Is that a fluke or is there some scientific reason for it.?
As you say a lot of variables would impact fermentation and we would need the brewday data to comment correctly, Nottingham is a super universal yeast strain
Found this to be an excellent chat. Thank you gents, you addressed many of current suspicions.
One of the best series you've done!
Thanks so much, Nick was very good at communicating the science in an easy to understand way
Best series i’ve watched in a very long time. Congrats!!
Thanks so much
Amazing, I'm learning a lot with this series with Nick. Thank you 🍻
Thanks so much, Nick has been so well received and so generous with his time
Another great episode from this series, i am a strong believer in the use of yeast nutrients
Thanks so much, we enjoyed this series too
Another great video! Are the public able to submit questions for the next time you sit down with Nick?
Yeah we will keep that in mind for when next meet up with Nick
There are so many variables within brewing and so much to learn. I seem to get the most reliable results from Nottingham ale yeast. I've played with temp and pressure variations, also add a little copper strip. Since adding copper strip it seems to ferment out one point lower at 1008. Is that a fluke or is there some scientific reason for it.?
As you say a lot of variables would impact fermentation and we would need the brewday data to comment correctly, Nottingham is a super universal yeast strain