Originally Posted by Yooper_Brew
Nah, even Lallemand states that nottingham's ideal fermentation temperature range is 57-70 degrees. I've fermented lager-like ales at 60 degrees with this yeast before. But I'm done with it now.
Not on you at all, Lorena.
I have watched and shook my head, watched and shook my head. I have seen certain vendors here 'take the devils advocate' side by trying to silence home brewer's publicly question the quality and state their experience with this yeast, even when there have been previous ACKNOWLEDGED issues with the yeast, so when they look dubious they have taught squelching controversy to preserve their bottom line.
I have advocated using S-05 or at least S-04 without trying to weigh in amidst the guys who slash and burn and flame those that reported problems, by insinuating it was all them, their practices or their luck, just because they themselves had not experienced it.
Had a larger majority of home brewers taken due caution and boycotted when controversy arose, I suspect that these issues woulda, coulda, shoulda been taken care of far quicker and with far less damage to the other home brewer's pocket books. There was ample cause for concern and leeriness from way back.
Shame on those that kicked rather than listened. Shame on those that counseled for quiet and chastised to not allow public experience statements.
Emotion does not make good beer. Due diligence and careful choices do.