Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > 2 packs of Nottinghams...... kinda scary

Reply
 
LinkBack Thread Tools
Old 01-24-2010, 08:12 PM   #1
Willy Boner
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2007
Location: Drain OR
Posts: 529
Liked 4 Times on 4 Posts

Default 2 packs of Nottinghams...... kinda scary

I'm brewing an 8 gal. batch in about a 9 1/2 gal. fermenter. I'm definitely using a blow off tube. After reading some threads talk about using a strong amount of yeast, I'm going with 2 packs of Nottinghams. Well every ferment is different so I'll be covering this bad boy up with a blanket or something over my fermenter inside my big plastic tub. Like I said kinda scary.
My Recipe:
11# light LME
1.5# Flaked Oats
1.5# Roasted Barley
1# Black Patent

2oz. Northern Brewer @ 60 min.
__________________
In pursuit of my next one!
Willy Boner is offline
 
Reply With Quote Quick reply to this message
Old 01-25-2010, 11:44 AM   #2
Conehead
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Cavan, Ontario, Canada
Posts: 86
Liked 3 Times on 3 Posts

Default

If it gets up past 72F, you'll get off flavours with Nottingham.

Conehead

__________________
Conehead is offline
 
Reply With Quote Quick reply to this message
Old 01-25-2010, 11:50 AM   #3
NCBeernut
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Raleigh
Posts: 291
Liked 13 Times on 7 Posts

Default

Flaked oats need to be mashed, FYI. I don't see any enzymatic base malt in that recipe.

__________________
NCBeernut is offline
 
Reply With Quote Quick reply to this message
Old 01-25-2010, 03:59 PM   #4
winstonofbeer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Idaho
Posts: 506
Liked 1 Times on 1 Posts

Default

+1 to blow off tube. I fermented between 64-68 and welll SWMBO was pissed when the airlock blew and beer was on the cieling.

First time useing notty....Have only been using us-05 was kinda shocked per say to find what a differnt yeast will do....Just cant wait to see what gravity comes out to be....

__________________
winstonofbeer is offline
 
Reply With Quote Quick reply to this message
Old 01-25-2010, 04:51 PM   #5
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,651
Liked 133 Times on 126 Posts

Default

1.5# Roasted Barley? That sucker is going to bite back.

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 is offline
 
Reply With Quote Quick reply to this message
Old 01-25-2010, 05:04 PM   #6
wildwest450
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Posts: 9,099
Liked 164 Times on 149 Posts
Likes Given: 4

Default

Quote:
Originally Posted by david_42 View Post
1.5# Roasted Barley? That sucker is going to bite back.
What about the pound of black patent?
__________________
wildwest450 is offline
 
Reply With Quote Quick reply to this message
Old 01-25-2010, 05:07 PM   #7
brrman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2006
Location: Indianapolis, IN, Indiana
Posts: 1,429
Liked 30 Times on 25 Posts
Likes Given: 18

Default

yeah thats a WHOLE LOT of roast and dark grains.

__________________
* My Bar Build
8-Paws Brewing Co.
On tap:
. SN Tumbler Clone
. Nierra Sevada
Secondary:
Primary:
. SN Tumbler Clone 10g
. Sycamore Oatmeal Porter 10g
. Nierra Sevada 10g
On Deck:
.
Kegged:
.

Being a perfectionist does not make one perfect.
brrman is offline
 
Reply With Quote Quick reply to this message
Old 01-25-2010, 05:08 PM   #8
nelstrodomus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Hartford, CT
Posts: 11
Default

I consistently make a 6-7% 11 gal batch of "pounda porter" with a pound each of chocolate, roasted barley and black patent. Not really a porter, but man does it taste good. Also fermented with notty as it's my house yeast.

__________________
nelstrodomus is offline
 
Reply With Quote Quick reply to this message
Old 01-26-2010, 02:11 AM   #9
Willy Boner
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2007
Location: Drain OR
Posts: 529
Liked 4 Times on 4 Posts

Default

I did mini mash using the oven method, I went with so much black grains to just see if I could get closer to a Obsidian stout. I got a recipe that came from the Jamil show on brewing network? Here it is.

11.9 lb Pale 2 row
1.43lb. Black patent
1.1lb. Crystal 80
.66 lb. Cara-pils
.66 Munich Malt
.66 Wheat Malt
.11 lb. Roasted Barley

1 oz. Galena or Nugget 90 min.
1 oz. Willamette 30 min.
1 oz. Northern Brewer 5 min.

Thought that was a lot for a 5 gal. batch, but is a complex brew, I'm not that complex although I wished I would have used more hops.
__________________
In pursuit of my next one!
Willy Boner is offline
 
Reply With Quote Quick reply to this message
Old 01-26-2010, 03:36 AM   #10
permo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: North Dakota
Posts: 2,711
Liked 22 Times on 21 Posts

Default

Quote:
Originally Posted by nelstrodomus View Post
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.
__________________
permo is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Nottinghams/Saf-33 Ashz Fermentation & Yeast 7 12-05-2009 07:56 PM
muntons and nottinghams. yeasty Beginners Beer Brewing Forum 5 02-16-2009 12:55 AM
Kinda scary IPA recipe... DarinB Recipes/Ingredients 26 11-12-2007 09:37 PM
Muntons vs. Nottinghams Ol' Grog Extract Brewing 12 07-19-2007 07:53 PM