jmo88

Recipes 

All of my beers made with nottingham have finished with 85-90% attenuation. I've used this yeast exclusively for the past ten beers after going AG. I've calibrated my thermometer in boiling water for the mash, but am still wondering if it is off since the attenuation seems really high. I've been mashing at about 152-155. My questions is: Is this a typical attenuation for this yeast based on the mash temps, or is it too high, suggesting a thermometer that is reading too low?

__________________
(~):} Just a little Furthur (~):}

Brew-Happy

Recipes 

Here is the spec sheet on Notty:

http://www.homebrewit.com/Nottingham_facts.pdf

According to Danstar, it is "high" attenuating strain with the ability to reduce SG to 1.008.

It sounds like you are within specs.

Hopefully, others with ACTUAL experience will pipe in soon

I will be playing with this strain soon tho

__________________
Fighting Texas Aggie Class of 2003!!! Whoop!

Parker36

Recipes 

Yup Nottingham is among the best attenuaters as far as ale yeasts go 85-90% isn't anything out of the ordinary

avaserfi

Recipes 

I just racked Yoopers DFH 60 minute clone (extract) to secondary. I used Nottingham and it brought SG from 1.069 to 1.019. Beersmith says that is about a 70% attenuation.

__________________
Andrew

Teacher

Recipes 

Notty always goes very high for me as well. I use it in my RyePA for that dry crispness that I love. Yummy!

enderwig

Recipes 

I use notty alot, and it has never come in below 70%, although 80-85 is the norm for me!

__________________
Read the
Homebrewtalk Wiki!

jmo88

Recipes 

I love the taste of the yeast but was hoping for a little more body next time. Something closer to 1.012 for a mid gravity beer. I'm thinking either 158-160 mashes or add more crystal malts next time. How does everyone else work at getting a higher FG for notty, if that's what your looking for?

__________________
(~):} Just a little Furthur (~):}

ohiobrewtus

Recipes 

The two things that you mentioned are where I would start. Higher mash temp, more non-fermentables.

__________________