Brewed an English IPA yesterday, pitched a rehydrated pack of Nottingham at 10pm. Pitch temp was about 62-63, OG is 1.065, volume in fermentor (6.5 gal glass carboy) is right at 5 gal. I have it in a fridge at 64F. I plan to let it warm up to 68 over a couple days.
This morning at 7am there was movement and bubbling in the carboy, and at 12pm it is more active and krausen is forming.
I've brewed with Nottingham a couple times but I'm not really familiar with it. Heard from a couple guys it eats through sugar real good.
I am wondering if I'm gonna need a blowoff... I have one and I was going to use it, but I guess I didn't clean it well enough last time, it smelled bad, so I threw it out and just put foil on top of the carboy. Maybe I'll get some tubing tonight... I don't want to wish I'd used a blowoff...
So, is Nottingham an aggressive fermenter, in your experience?