Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Best nottingham yeast sub
Reply
 
LinkBack Thread Tools
Old 02-18-2008, 06:09 PM   #1
mdf191
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2007
Location: State College Pa
Posts: 166
Default Best nottingham yeast sub

Which Wyeast is the closest to Nottingham dry yeast? I was looking at orfy's goblin and thinking about using a liquid yeast instead of his suggested Nottingham. I was thinking london or british initially. But now I am also thinking about 1469 West Yorkshire ale yeast. Any suggestions?

__________________
mdf191 is offline
 
Reply With Quote Quick reply to this message
Old 02-18-2008, 06:23 PM   #2
Ryanh1801
Feedback Score: 0 reviews
 
Ryanh1801's Avatar
Recipes 
 
Join Date: Mar 2007
Location: Addison,TX
Posts: 2,717
Liked 7 Times on 7 Posts

Default

I used WLP002 when I made it, and it worked out very well. Although I think if I make it again I will just go with Nottingham, I just like that yeast a lot now.

__________________
Ryanh1801 is offline
 
Reply With Quote Quick reply to this message
Old 02-18-2008, 07:02 PM   #3
DAAB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2005
Posts: 379
Liked 1 Times on 1 Posts

Default

WLP039 is reputedly the Nottingham strain although imo it's a little too highly attenuating for an authentic HG clone unless you mash hot. The Brakespear yeast is reputedly available as WLP023, Burton Ale, they own the Wychwood brewery (or possibly it's vice verca but I wouldn't be supprised if they use the same yeasts). It would certainly be a good yeast for this beer but you would want to mash at around 66 deg c/151 deg f, it would make it more of a 3 dimensional beer as Nottingham is very bland.

Quote:
From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters and stouts.
Attenuation: 69-75%
Flocculation: Medium
Optimum Fermentation Temperature: 68-73°F
__________________
My 'How to Homebrew Pages'
DAAB is offline
 
Reply With Quote Quick reply to this message
Old 02-18-2008, 07:07 PM   #4
Orfy
For the love of beer!
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Orfy's Avatar
Recipes 
 
Join Date: Sep 2005
Location: Cheshire, England
Posts: 11,853
Liked 69 Times on 52 Posts
Likes Given: 30

Default

Any reason why you don't want to use the Nottingham?

Orfy is offline
 
Reply With Quote Quick reply to this message
Old 02-18-2008, 07:09 PM   #5
Yuri_Rage
Gritty.
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Yuri_Rage's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Southwest
Posts: 13,995
Liked 631 Times on 394 Posts
Likes Given: 58

Default

The suggestions here so far sound reasonable, but, out of curiosity, why do you want to use liquid yeast for this one? Nottingham is cheap, ferments aggressively, leaves a clean flavor, tolerates a wide range of temperatures, and flocculates well. To substitute a similar liquid strain in this case seems a waste of money.

__________________
Homebrewed Blog..........YouTube Channel .......... Shirts, posters, etc
Yuri_Rage is online now
 
Reply With Quote Quick reply to this message
Old 02-18-2008, 07:38 PM   #6
mdf191
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2007
Location: State College Pa
Posts: 166
Default

My reason for going liquid is that I am brewing the extract/steep version of the goblin, not the AG. I was a little concerned nottingham would not leave my brew "rounded" enough.

__________________
mdf191 is offline
 
Reply With Quote Quick reply to this message
Old 02-18-2008, 07:45 PM   #7
mr x
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2007
Location: Mainly Halifax
Posts: 1,589
Liked 3 Times on 3 Posts

Default

The BYO clone specs 1187 Ringwood for Hobgoblin.

__________________

This place really went to hell. Follow the OF standard stout. Bye.

mr x is offline
 
Reply With Quote Quick reply to this message
Old 02-18-2008, 07:59 PM   #8
DAAB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2005
Posts: 379
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by mdf191
My reason for going liquid is that I am brewing the extract/steep version of the goblin, not the AG. I was a little concerned nottingham would not leave my brew "rounded" enough.
Switching to a liquid version of Nottingham wont make any difference, it's the same yeast.

I'd go for the Ringwood or WLP023, they make great English Ales.

You'll need to rouse the Ringwood yeast daily or even twice daily though.
__________________
My 'How to Homebrew Pages'

DAAB is offline
 
Reply With Quote Quick reply to this message
Old 02-18-2008, 07:59 PM   #9
Yuri_Rage
Gritty.
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Yuri_Rage's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Southwest
Posts: 13,995
Liked 631 Times on 394 Posts
Likes Given: 58

Default

Quote:
Originally Posted by mdf191
My reason for going liquid is that I am brewing the extract/steep version of the goblin, not the AG. I was a little concerned nottingham would not leave my brew "rounded" enough.
I don't quite follow this logic. Are you trying to make up for lost malt flavor by substituting yeast flavor? Or do you just want a less attenuative yeast?
__________________
Homebrewed Blog..........YouTube Channel .......... Shirts, posters, etc
Yuri_Rage is online now
 
Reply With Quote Quick reply to this message
Old 02-18-2008, 08:13 PM   #10
mdf191
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2007
Location: State College Pa
Posts: 166
Default

I was concerned by how attenuative nottingham sounds. Plus I have only used liquid yeasts up until this point and have always had good results. Maybe I just have an unrealistic view that dry yeast produce less exciting beer. Guess that doesn't make alot of sense

__________________
mdf191 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
sub for nottingham yeast? blackwaterbrewer Recipes/Ingredients 30 05-29-2010 07:44 AM
nottingham yeast idkid Mead Forum 1 02-25-2008 07:29 AM
Nottingham yeast hotammo General Techniques 10 12-06-2007 02:17 PM
WLP039: Nottingham or Danstar Nottingham dry yeast ate-star All Grain & Partial Mash Brewing 3 10-17-2007 05:43 PM
Nottingham Yeast jcarson83 Recipes/Ingredients 13 08-02-2007 10:11 PM



Newest Threads

LATEST SPONSOR DEALS