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Old 10-01-2007, 11:30 PM   #11
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I don't know. Here Dude tells Yuri that 2 packets of dry yeast is in the pitchability range for 20 gallons. ??

If thats true, then 1 packet for 10 gallons?

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Old 10-02-2007, 12:10 AM   #12
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I say you get about a 5 hour lag before experiencing slight activity.

I recently had a 36 hour COMPLETE fermentation (1.058 to 1.010) with a slight overpitch of Nottingham.

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Old 10-02-2007, 01:50 AM   #13
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ok, BM


you got an update for us? anything yet?

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Old 10-02-2007, 01:53 AM   #14
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he's waiting till 11 PM BM Time.

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Old 10-02-2007, 01:56 AM   #15
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I'd also like to add that Nottingham seems to generate about 9-10 degrees of heat during the first couple of days. My chest freezer is at 59 degrees ambient and the sensor taped to the bucket shows 68 degrees. That's about 30% warmer than WLP029.

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Old 10-02-2007, 02:37 AM   #16
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I pitched on a nottingham yeast cake once......

I'm not sure I'll do it again. The thing just about fermented in 24 hours.

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Old 10-02-2007, 02:37 AM   #17
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Sorry guys. I've been busy cleaning kegs, filling kegs, cleaning carboys and sampling brews.

It's now 9:36PM my time, exactly 7 hours post-pitch.

No airlock activity.

Just took a peak and there appears to be only the sightest hint of some fine CO2 bubbles just below the surface of the wort.

I aerated in my normal fashion. Poured about 2 gallons out of one of the buckets into a seperate pot and then poured the buckets violently back and forth from about two feet until I had to stop to prevent the suds from frothing over the side.

She's good and aerated.

The ambient is right at 70 degrees...normal for the brewshop.

I'll check again in the AM and post when I get to work.

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Old 10-02-2007, 03:09 AM   #18
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Sorry, ya gotta check at 11 PM BM time. Ya just gotta.

The world is waiting................

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Old 10-02-2007, 03:56 PM   #19
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Sorry again guys. I’m paying the price at work for being on vacation (354 unread emails)

Anyway, last time I posted it was 9:30(ish)PM and 7 hours post pitch, with no real activity.

Last night at midnight (9.5 hours post pitch), I woke for the first…uh…”break” of the evening and took a peek. There was airlock activity. Nothing violent, but certainly steady and predictable. Took a look under the lid (I primary in buckets) and there was a nice ¼ inch of thick cream colored krausen. Needless to say, I went back to sleep with a smile on my face.

Woke up again at 4:00AM (13.5 hours post pitch) for another “break” (hey, I had a few HB’s before bed). Now the airlocks were on a steady pulse. Slightly faster than one-per-second. I didn’t look into the airlock that time.

Woke up at 6:45 (16.25 hours post pitch) and the airlocks are humming along. Took a look under the hood and the krausen is now a nice 1” thick and showing very dark “crusting” on top.

I’ll check again and follow the process until fermentation is complete, but early prognosis is that one packet of Nottingham is certainly sufficient for a 10-gallon batch of medium gravity (1.052) beer.

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Old 10-02-2007, 06:15 PM   #20
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Popped home at lunch, (22 hours post pitch) and the airlocks are going crazy. Nearly a solid burnt toast color covers most of the krausen now.

Could we be looking at a 48 hour terminal gravity?

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