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Old 10-26-2010, 01:37 PM   #321
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Originally Posted by KCBrewer View Post
Edit: After rethinking, all three of the batches that got down to 1.006 have been all grain batches (I was doing extracts before and getting to 1.010-1.012) so maybe this played a role in the lower attenuation?
Most likely, this. Extract is usually, to the best of my knowledge, targeted at a balance of attenuation and body. This may also play some role in the difference for your Krausen.
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Old 10-29-2010, 10:41 PM   #322
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well aren't you special!

Sorry, but every cocky response of "mine worked out fine nah nah nah!" brings out painful mourning for my lost batch...
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Old 10-30-2010, 01:32 AM   #323
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I ended up pitching some S-04 that I ad in the frig after 50 hours of no activity, confirmed via hydrometer. Kegged 2 weeks ago and drank tonight....absolutely perfect. My guess, one truck, or skid or something of this Notty got baked on accident in some way. Oh well, Fermentis dry yeast has never let me down!

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Old 10-30-2010, 01:58 PM   #324
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I used this on 2 beers. They're the worst beers I've made in a long time. Maybe a coincidence, maybe not.

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Old 11-03-2010, 10:44 PM   #325
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Originally Posted by LakeErieBrew View Post
I used this on 2 beers. They're the worst beers I've made in a long time. Maybe a coincidence, maybe not.
Did you have excessive lag times or other indications of less than healthy yeast?
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Old 11-04-2010, 02:24 AM   #326
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just used a notty and it didnt start at all. Ruined my english IPA. I will never use nottingham ever again

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Old 11-04-2010, 02:10 PM   #327
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just used a notty and it didnt start at all. Ruined my english IPA. I will never use nottingham ever again

What, Did you not believe there was a problem, and they recalled this batch just because there was a few complaints?
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Old 11-04-2010, 02:18 PM   #328
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I bought a vial of white labs nottingham and will use it for my next 3 brews then hopefully next year Danstar will get it together

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Old 11-04-2010, 03:23 PM   #329
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Did you have excessive lag times or other indications of less than healthy yeast?
No, the fermentations seemed to go normally with about 80% attenuation. The final products just tastes horrible. Both brews have this weird astringent flavor and aroma that I've never experienced before. These batches have been bottled for almost two months and have been stored cold for a couple weeks. The off flavors have not dissipated.
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Old 11-04-2010, 04:15 PM   #330
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Quote:
Originally Posted by Pivot View Post
just used a notty and it didnt start at all. Ruined my english IPA. I will never use nottingham ever again
I had a no-start with Safale S-04 not too long back. Fortunately, some US-05 pitched after 48 hours started it right up and saved the brew.

I'm wondering whether excessive heat during shipping is killing dry yeast. I read somewhere about how containers used for shipping can get scary high temperatures in some situations. Depending upon when and how the yeast comes across the Atlantic....

Rich
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