Originally Posted by nelstrodomus
fermented with notty as it's my house yeast.
+1 after experimenting with nottingham and US-05 for my default house yeast I have settled on nottingham. If you have the ability to completely control your temperature, nottingham gives you so many more options.
1. Ferment between 63-66 degrees for a clean, american ale style result
2. Ferment 57-61 degrees for a very crisp lager like brew
3. Ferment at 72-74 degrees to obtain some banana/clove esters that are suitable for some styles.
4. Do not ferment above 75. Ever
I have found nottingham to consistently attenuate and floculate better than US-05. I have also found that if both yeasts are pitched after following their respective rehydration protocols, the notty has a much short lag time.
If you control the temp you will have no blowoff problems. For example, I put 6 gallons of a 1.075 OG scotch ale, on a notty yeast cake in a 6.5 gallon bucket with a simple airlock. I kept her at 64 degrees or so and had no issues. After 5-6 days I was down to 1.019 or so.
Sorry, I just really like nottingham ale yeast. Maybe too much..it's great stuff...if you want to showcase premium malts and hops, nottingham will eat up the sugars and get out of the way. It drops like a rock.