Fast ferment? - Nottingham
So I brewed the Scottish Export 80/- I had mentioned in my other thread. Used the Nottingham yeast and it dropped to ~1.019 from 1.050 in just over 2 days...temps were around 69-71F. That seems a bit fast no? There going to be any horrible affects(assuming I'm not out of my mind thinking it's crazy fast for this beer)? And will there be any affects to the yeast if i plan on reusing it?
Nottingham is a fairly aggressive yeast.
It is known to work quickly, but it does take a bit of time to clean up after itself.
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