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Old 12-03-2010, 02:27 PM   #351
mixedbrewer
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60 hours and I am seeing some action. Nothing to write home about, but when I get home from work today I am sure it will be going like mad.

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Old 12-07-2010, 04:22 PM   #352
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Four days later and the airlock activity has finally stopped. I was getting continuous bubbling for 2 days there. The Notty yeast is a little iffy sometimes, but I haven't lost faith in it.

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Old 11-28-2011, 02:54 PM   #353
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Heh a little bit of thread resurrection

I pitched 11 g of Notty Lot 108117102 with expiration date of 5/2011 and got no activity in 48 hr. I mean NOTHING. No apparent multiplying Yeast in solution. Wort was crystal clear, and, of course no airlock activity. Interestingly, I had two other packets of this 'same' lot, but like other posts here, the others had exp dates of 6/2011. The last time I used it, it was already a month past expiry and still took off like a rocket. This time, nothing. Can't complain since it is almost 6 months expired now. After 48h I pitched a new packet of Notty, 1080363V exp 7/13 and it started forming yeast islands in about 4 hours, and started krausen in about 10 hrs... THAT is more like the Notty I have known and loved every other time.

I suppose it is remotely possible that the first packet finally kicked in..but I kind of doubt it. Neither one really foamed during rehydration and the second pack was pitched from a relatively warm rehydration (~75 deg F) into cold wort (~64 deg F) while the first was pitched at about the same temp (~80 deg F for both). In the past I generally pitched more along the lines of the 80 degree wort and yeast and never had a problem.

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Old 11-28-2011, 03:47 PM   #354
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The new packets of Nottingham are all fine. I was one of the biggest detractors when they were delivering a bad product and refusing to step up and deal with it. The good news is, they have. Before the dark days, I always used Nottingham - for my taste, it is great for pale ales of various types. It's back to that now - the last few I've used starting active bubbling within an hour or two and have produced REALLY fine beers.

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