Notty for an IPA?

[Craigerrr]

I am planning to brew @Hawkbox 's IPA Sunday, and I am thinking about racking onto the Nottingham yeast cake from the English Pale I brewed a couple of weeks ago. I had initially planned to use S-04, as opposed to US-05 to use up some yeast that is getting long in the tooth.
The Notty should finish about the same as the S-04 at around 1014.

Whaddy'all think?

PS @Josh Hughes should I be calling the one I brewed a couple of weeks ago an English Pale or a Strong Bitter?

 

[dmtaylor]

My name is not Josh, but that recipe looks like it might pass as an ESB. It's just a touch low on the IBUs but other than that, yeah. Doesn't quite hit the English Pale mark in my 2-pence opinion.

Notty will be great in an IPA. Go for it.

 

[Minbari]

Notty is very high in esters, with the right hops, an ipa with notty would be really good

 

[Megary]

I wouldn’t use Notty for anything. But that’s just me. Too many other yeasts do everything Notty does but better.

And, as an aside, I would like to commend you on the proper usage of S-04 and US-05. Nothing drives me more crazy than “homebrewers” who use S-05 and US-04.

 

[Josh Hughes]

I am planning to brew @Hawkbox 's IPA Sunday, and I am thinking about racking onto the Nottingham yeast cake from the English Pale I brewed a couple of weeks ago. I had initially planned to use S-04, as opposed to US-05 to use up some yeast that is getting long in the tooth.
The Notty should finish about the same as the S-04 at around 1014.

Whaddy'all think?

PS @Josh Hughes should I be calling the one I brewed a couple of weeks ago an English Pale or a Strong Bitter?
View attachment 35171

Personally I’d have no issue calling it an English Pale. If you bought that beer and it wasn’t fullers, it’s gonna say English Pale Ale on the label

 

[Craigerrr]

I wouldn’t use Notty for anything. But that’s just me. Too many other yeasts do everything Notty does but better.

And, as an aside, I would like to commend you on the proper usage of S-04 and US-05. Nothing drives me more crazy than “homebrewers” who use S-05 and US-04.

Always trying to make a difference, however insignificant!

 

[Craigerrr]

My name is not Josh, but that recipe looks like it might pass as an ESB. It's just a touch low on the IBUs but other than that, yeah. Doesn't quite hit the English Pale mark in my 2-pence opinion.

Notty will be great in an IPA. Go for it.

Way to light in color to be an ESB in my opinion. It has a really soft frothy mouthfeel, not crisp at all like an ESB. Speaking of which, I must rebrew me ESB this fall

 

[dmtaylor]

Way to light in color to be an ESB in my opinion. It has a really soft frothy mouthfeel, not crisp at all like an ESB. Speaking of which, I must rebrew me ESB this fall

Well, I suppose there are two schools of thought: Since Fuller's makes the only true ESB on the planet ("ESB" is Trademarked by them), then either:

(1) Every other "ESB" on the planet MUST be an homage clone attempt of Fuller's, OR

(2) This isn't even an official style, so anybody can interpret the "ESB" style any way we want to.

BJCP deleted ESB as a style years ago. Prior to that... ESB was an extremely broad style consistent with option #2 above. They probably deleted/combined it based on feedback from haters from camp #1.