62% Attenuation with Nottingham...Call It Done?

Beerthoven · 09-24-2007, 02:44 PM

Brewed EdWort's Haus Pale Ale two weeks ago. OG was 1060. Checked the gravity this weekend and it was at 1023, for 62% attenuation.

I swirled the primary and will check the gravity again tonight when I get home from work, but I doubt it will drop much further.

Is this attenuation high enough to bottle or should I pitch another packet of yeast?

FWIW, mash temp was 154, pitching temp was 65*, and it has been at 68* for the last two weeks. Fermentation started well and I had a good kreusen for about a week.

Professor Frink · 09-24-2007, 02:51 PM

I'm not sure about the ideal temp. for Nottingham, but it's always gotten to at least 75% attenuation for me. I would warm it up a bit and wait another week, maybe pitch another pack of Nottingham, it's pretty cheap.

Beerrific · 09-24-2007, 02:51 PM

I have had a little trouble with Nottingham not attenuating to what I thought was a good level. If you can, I would let it warm up to the mid 70s and give it a good swirl...that worked for me.

**Bobby_M** · 09-24-2007, 03:36 PM

I've never had Nottingham go less than 80%. What was your oxygenation/aeration technique?

Beerthoven · 09-24-2007, 03:39 PM

Quote:

Originally Posted by Bobby_M

I've never had Nottingham go less than 80%. What was your oxygenation/aeration technique?

Poured from kettle into bucket, poured from bucket into carboy through a strainer. Shake carboy for several minutes.

FWIW, the Nottingham techsheet claims that aeration is not necessary.

**EdWort** · 09-24-2007, 03:45 PM

I would do the warm up routine to about 70 degrees or so. Every batch I've made ferments down to 1.015 or better. More like 1.010 or 1.011 and it reaches that stage in under a week (sometimes 48 hours). Like Bobby, say's you should be getting 80% if not at least 75%.

The beer will be a bit sweet at this stage, but I would be more concerned if you are going to bottle it.

Give it a good rouse and let it finish at room temp for a day or so.

Beerthoven · 09-24-2007, 03:55 PM

Thanks everyone. If the SG is still low tonight when I get home, I'll rouse the yeast again and raise the temp. If I have to, I'll pitch another packet.

This is my first experience with Nottingham and wasn't sure what to expect, though 62% seemed low.

**Bobby_M** · 09-24-2007, 03:57 PM

I mean, dry yeasts do have a ton of cells to begin with but they still need some aerobic reproduction. I should clarify, I get 80% attenutation using Nottingham after gassing it with pure O2.

I think 1.020 is kinda high for a pale ale. A couple more points would keep it out of the cloying sweet area.

By the way, I'd check the thermometer for accuracy too. You might have mashed a few degrees higher which would explain the high FG also.

Beerthoven · 09-24-2007, 04:48 PM

Quote:

Originally Posted by Bobby_M

I mean, dry yeasts do have a ton of cells to begin with but they still need some aerobic reproduction. I should clarify, I get 80% attenutation using Nottingham after gassing it with pure O2.

I think 1.020 is kinda high for a pale ale. A couple more points would keep it out of the cloying sweet area.

By the way, I'd check the thermometer for accuracy too. You might have mashed a few degrees higher which would explain the high FG also.

I hear ya. An O2 aerator is number 1 on my Christmas list. A pond pump is number 2.

My thermo and hydrometer are calibrated.

**Orfy** · 09-24-2007, 04:54 PM

I never use oxygen and just pour into the fermenter, never make a starter and with brews around 5.5 % I get between 1008 and 1012 dependant on ingredients and mash temp.

Not that it helps you but it shows what you should be getting.