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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > How's Notty doing?
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Old 12-22-2009, 04:48 PM   #1
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Default How's Notty doing?

I've been in and out of the forum for a while now so I'm not up to date. How's Nottingham doing these days? I was lucky enough to have 4 batches of beer taste less than optimal with some (eventually recalled) Notty yeast so I haven't gone back. So what's the good word? Thanks!

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Old 12-22-2009, 04:51 PM   #2
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I just finished up a blueberry blonde ale with notty and it was great. I don't see a problem with it now that the recalled packs are gone.

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Old 12-22-2009, 11:17 PM   #3
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There's a thread going already giving some pretty positive reports, talking about needing blowoff tubes and such. Sounds like we're back in business with this strain.

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Old 12-23-2009, 02:03 AM   #4
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my blond took off in about 4 hrs, and its on day 4 now with big foam up to the neck of the carboy.

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Old 12-23-2009, 02:44 AM   #5
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Good to see. The biggest problem I had, besides the slow start was that every beer that I brewed with it had a crazy banana aroma to it... I'm assuming that's gone, right?

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Old 12-23-2009, 03:26 AM   #6
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Quote:
Originally Posted by Brewing Clamper View Post
Good to see. The biggest problem I had, besides the slow start was that every beer that I brewed with it had a crazy banana aroma to it... I'm assuming that's gone, right?
What fermentation temps did you use?
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Old 12-23-2009, 07:33 AM   #7
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What fermentation temps did you use?
Indeed, fermentation temps are the critical piece here, and that's with most every yeast. The higher the temp, the crazier the off-flavors.
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Old 12-23-2009, 07:48 AM   #8
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my first time using notty was yesterday (non-recalled variety). Pitched at 65, fermenting at 60. i had minimal activity at 12 hours, with acceptable activity (a few bubbles every 2-4 seconds) at around 24 hours. I didn't know to rehydrate it as I usually use S-05, but it seems to be chugging along fine.

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Old 12-23-2009, 04:14 PM   #9
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I always ferment at 62ºF and I'm very meticulous about maintaining that temp. It gives me the cleanest brews. I had purchased 5 sachets of Notty and the four that I used all gave me hella banana aromas. I swear it was like having a true hefe. For the longest time I was trying to figure out what I did wrong but the only common thing all the beers had was the yeast. The final test was the last batch which was a very simple blonde ale and it was way banana.

Edit: I should mention that although all of my yeast packs were the same lot # they were not the officially recalled ones.

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Old 12-23-2009, 07:44 PM   #10
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When I ferment nottingham in the low 60's it is very clean, no off flavors at all. If i get above 70 I get banana and clove. Are you sure the temp inside your fermenter isn't over 70? 62 degree ambient could easily lead to a 70+ degrees fermentation..especially if you pitched at a higher temp.

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