[quote=“moose”]Just for S&G I searched messages with the word '“Nottingham” with myself as the author and a number of posts came up when we were troubleshooting this tart attribute back in 2005. If you look at all the posts with “tart” and “Nottingham” you’ll get a better picture. I remember someone trying to ferment at the low end (55-60F) to see if it would happen but I couldn’t find the post to see the outcome. There are so many good yeasts available that I don’t see the value in trying to make this yeast work for a pale.
“Extract twang” is a different phenomenon that I don’t believe there is any real evidence to support its causes. I think we all agree that it exists, but the “why” is more opinion based. I was at a craft beer festival a number of years back and met two breweries that used extract and claim to have won awards. Early on I had some success in extract brewing with distilled water (the theory was that all the salts and minerals from the extract process was present in the evaporated malt, so adding your water’s minerals effectively doubles it) but I eventually went all-grain and never looked back.
If anyone is so inclined, do a search on Mash 5.2 and you’ll find a similar situation with the aftertaste it allegedly causes. I used it a few times but abandoned it completely when it created some harsh flavors in my beer. (IMO it is garbage)[/quote]
Good points. Homebrewing is filled with “stories”… some true, some not. I suppose some are ‘conditional’ and true some of the time. My wife tastes “soap” when I use 5.2 (which hasn’t been for years). Her tastebuds were consistent on this. When I used it, she said the beer tasted like soap. I once used US05 at a lower temp like 60° or so and I got a very distinct peachy-apricot thing. I asked around and many people agreed that US05 fermented cool got “fruity” which goes against the norm… usually warmer=fruitier. Sour beers were (and are) the rage and I asked people how I could make a beer with “some” amount of sourness or tartness. I asked if I should use acid malt to the point where you could taste it, use a certain yeast, etc. and many people mentioned Nottingham to get a tart character. We need a thread (or subforum!) that describes all of these nuances. :lol: