[denny]

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.

Well, maybe...I fermented both Notty and 05 at 62-65 and still found Notty had an objectionable tartness.

[brewsumore]

Thanks Denny.  Deja vu by the way, but I'm not going to search the archives to prove it.

Truth be known, I cannot change my tastebuds.  They, by the way, are unique to me.