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Interesting! This makes sense given that I used Nottingham only maybe three times, and in my earlier brewing years, when I definitely fermented numerous beers too warm, based on ambient temps. After a couple with Nottingham with ferments where beer temp probably went as high as 73F, I just stopped using it. So, no wonder my complaint is that it was never clean enough tasting..., in fact made it a chore to drink the beer.Sounds like I should try it again, now that I temp control my ferments, and keep IPAs/PAs cool-side fermented.