How quick is Nottingham?
 

Out of the several brews I've done, I never used Nottingham until this past weekend when I did a Centennial Blonde with my brother and Dad. Rehydrated it, pitched at 80 (impatient), and I noticed airlock activity within 12 hours. Two days later, nothing. No airlock activity and apparently no positive pressure from the inside of the fermenter. (I pressed on lid and no bubbles.) This whole time, it's been between 63-68 in a swamp cooler.

OG was 1.042 and I'm hoping to get FG under 1.010. Is it possible that primary fermentation is already over? If so, wow, that is one fast acting yeast.

Check your gravity now, that's the only way to know where you are at.

I'm leery so soon after brew day, but I should have already done that. :o

I've used Nottingham quite a bit. I've had fast fermentations, 48 hours or so, and some that went quite a bit longer. I would say your most "active" fermentation may be done, but it is still fermenting. I leave nearly all of my beers in the primary for an average of 3 weeks. Then I check with a hydrometer on 2 consecutive days.

Why are you leery? Just be sure to sanitize your stuff and you are free to check gravity anytime you like. There are no restrictions.

everytime i've used it, it has been a fast vigorous start and then a slow finish.

I find Nottingham is pretty well done in 4-5 days. I leave it in primary for 14 days anyway. I keep the temp at around 66F-68F with my temp controler.

i would say with that OG and temps you are almost at terminal gravity. i have a beer that i made Friday night used notty OG 1.055 it was at 1.009 today temp controlled at 65

Only way to be sure though is take a reading.

at 57 degrees it goes pretty slow but very steady, took over a week for a 1.051 beer.

I kept my current beer at it. Started on April 3rd at 56-58 and its still bubbling at once ever minute on the 13th. But I also started a little higher in gravity.

ps. I hate typing on a 9 year old laptop.