Side by side
Guinness vs Nottingham Yeast
Guinness
54 positive (77%) · 10 mixed (14%) · 6 negative (9%)
Trust + time weighted: +68%
Top excerpts
I always include a Guinness, plus 3 local craft brewery stouts and I get the students to score the beers from 1-5, add up the scores and reveal which beer was brewed in the class.
Parent context: Most sources say Guinness but a fair amount say Heineken is the most consumed Reply: Did it include home sales? Because most Irish drink Guinness in the pub and don't rate the cans as being as good as on tap. I would definitely have thought it was Guinness in the pub.
Parent context: I was going to say in my comment that nitrogen beers like Guinness and Boddington’s are trying to replicate the mouthfeel of cask beer. As a cask beer lover it frustrates me how obsessed people get with Guinness pours and supposed difference from pub to pub, when at the end of the day it’s a mass-produced pasteurised beer that should be basically the same everywhere, compared to cask ale which changes day-to-day and is poured differently in different regions.
Within the past few years I tried stout (specifically Guinness) and then I tried some other stouts more recently.
Guinness, with its resources, is able to promise less than 0.05% abv
Nottingham Yeast
37 positive (86%) · 3 mixed (7%) · 3 negative (7%)
Trust + time weighted: +76%
Top excerpts
Yeah it doesn't make sense imo, Nott is going to get going and finish before Windsor even begins to think about munching on sugars.
Parent context: I cold crashed it for a week. With gelatin. Nothing seems to work. And with other yeast, it makes a compact puck at the bottom. It just isn't worth using this yeast when others perform as well, but don't give me this downside. When I switch to kegging, I will revisit Nottingham. But what I'm seeing isn't leftover stuff. It's just the conditioning yeast
Notty is a beast.
Nottingham is quite neutral and fine at 19C.
nottingham is always done for me in 4-5 days