Nottingham Ale yeast for Winter Ale?

**TimBrewz** · 11-30-2008, 11:24 PM

I have a yeast cake of Notty from Biermuncher's Centennial Blonde (tastes great already-just racking to secondary) and I am brewing a Winter Ale tonight. I am planning to use the Notty- but wanted opinions on its application for this kind of recipe (i have only used it for the Centennial Blonde) I do have other yeasts I could use- but I am a big fan of using yeast cakes from low gravity/low hopped beers for bigger beers. Any input would be great. Thanks

recipe below:

13 lbs 2 row
1 lb crystal 80
1 lb crystal 120
1/4 english dark crystal (145l)

.4 oz Millenium at 75 min
1 oz Tettnanger at 30
1 oz Centennial at 15
1/2 oz Tettnager and Cascade at flame out

comes in at OG 1069 and 49 IBU and 20 Lovibond

**TimBrewz** · 12-01-2008, 05:28 PM

Well, I used the Notty- blowing off like crazy within 2 hours. I will let y'all know how it is.

McKBrew · 12-01-2008, 05:40 PM

Nottingham will work for just about anything. It's pretty much all I ever use anymore unless making a wheat. Way cheaper than liquid, and if I have a higher OG, I just use two packs.

Teacher · 12-01-2008, 06:46 PM

Same here. I've even used it in more typical British-style beers and can't say I usually miss the esters from the British yeasts (though I do use them sometimes, too).

**TimBrewz** · 12-05-2008, 10:54 PM

Racked to secondary today, and I must say I was hoping for a fuller bodied beer, but the taste is great. If I use again for an English ale, I will use a higher mash temp to keep some body.