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Brewed this extract kit and used Nottingham yeast, fermented at around 61 degrees F. Bottled in 2 weeks. Let condition at same temp for 3 weeks. Turned out very nice and crisp. Poured with a half inch head. Perfect balance between coffee and chocolate notes and not heavy at all. This is a great medium dry stout. Will brew this one again vs other Irish stouts I have tried.