Rye porter

[Steve Ruch]

Brewing this Sunday

 

[Minbari]

love a good spicey rye porter.

only thing I would change is the yeast. have tried notty for porters and it attenuates too much, gives a thin mouthfeel. think about wyeast 1098

 

[Steve Ruch]

love a good spicey rye porter.

only thing I would change is the yeast. have tried notty for porters and it attenuates too much, gives a thin mouthfeel. think about wyeast 1098

When I put together the beers I want to brew for the year I often list a couple of different yeasts that I decide on which one depending on the time of year I end up brewing the recipe and the temperature of my cellar. In this case nottingham if brewed in the fall or winter and S-04 for spring or summer.
1098 is a good yeast, but except for 1 or 2 styles I'm strictly a dry yeast man.

 

[Steve Ruch]

My sparge set-up.

 

[Donoroto]

My sparge set-up.View attachment 29358

Um, isn't that a bit overkill? I mean, so much complexity there for what is essentially a simple operation.