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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Nottingham attenuation
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Old 01-26-2009, 08:04 PM   #1
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Default Nottingham attenuation

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?

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Old 01-26-2009, 08:09 PM   #2
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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

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Old 01-26-2009, 08:11 PM   #3
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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?
Yup Nottingham is among the best attenuaters as far as ale yeasts go 85-90% isn't anything out of the ordinary
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Old 01-26-2009, 08:13 PM   #4
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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.

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Old 01-26-2009, 08:19 PM   #5
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Notty always goes very high for me as well. I use it in my RyePA for that dry crispness that I love. Yummy!

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Old 01-26-2009, 08:44 PM   #6
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I use notty alot, and it has never come in below 70%, although 80-85 is the norm for me!

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Old 01-26-2009, 08:48 PM   #7
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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?

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Old 01-26-2009, 08:53 PM   #8
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Quote:
Originally Posted by jmo88 View Post
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?
The two things that you mentioned are where I would start. Higher mash temp, more non-fermentables.
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Old 11-19-2012, 12:37 AM   #9
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I'm glad I found this thread. Am brewing a batch with Windsor. After a day of fermenting I added honey and maple syrup. I fear I will have too much honey flavor and was looking for a high attenuation yeast to eat up more of the honey. I think Nottingham will do the trick. Tanks.

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Old 11-19-2012, 01:18 AM   #10
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I was wondering the same thing some time ago, and found that I had to mash at 156 or so to end up around 1.012 when using notty.

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