*Ss Brewing Technologies Giveaway - Enter Now!*

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Notingham Temp - Chocolate Malt Stout - AHS
Reply
 
LinkBack Thread Tools
Old 12-04-2010, 01:40 AM   #1
mjc8870
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: florida
Posts: 70
Default Notingham Temp - Chocolate Malt Stout - AHS

I am fermenting this brew at 63 degrees. I just pitched yeast (Notingham) at 200 p.m today and already it is bubbling. The spec sheet says between 59-70 degrees. Is 63 too low ?


Hoping I can have this completed and ready to drink by Christmas. Is that too ambitious?

BTW - This is my second brew

__________________
mjc8870 is offline
 
Reply With Quote Quick reply to this message
Old 12-04-2010, 02:29 AM   #2
avidhomebrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Posts: 2,552
Liked 23 Times on 22 Posts

Default

On the somewhat lower end of the temperature scale. If you want it ready in 3 weeks, you may want to crank up the temperature a bit. I think the only way you can really have it ready by Christmas if you plan on force carbing it.

__________________
avidhomebrewer is offline
 
Reply With Quote Quick reply to this message
Old 12-04-2010, 02:35 AM   #3
mjc8870
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: florida
Posts: 70
Default

Yes, I was planning on force carbing. I may bump her up to 66 or so.

__________________
mjc8870 is offline
 
Reply With Quote Quick reply to this message
Old 12-04-2010, 04:25 AM   #4
jmick
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: SE Wisconsin
Posts: 145
Default

I think notty does really well at the low end - very clean and still fast. It's a beast when it works right.

you will be fine if you leave it at that temp for two weeks and then force carb for a week.

__________________
Primary:all empty
Secondary: 8/8/8 RIS, 9/9/9 Barley Wine
Kegged: Robust Porter, Oatmeal Stout, IPA, Centennial Blonde, Yooper's hoppy amber, Blue Moon Clone.
Upcoming Brews: IIPA, SMaSH, Black IPA
jmick is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Chocolate stout started bubbling in secondary rwberne Fermentation & Yeast 8 11-13-2010 10:56 PM
Notingham=sulphur smell Photopilot Fermentation & Yeast 4 02-24-2010 03:52 PM
washing chocolate stout yeast horsey Fermentation & Yeast 5 12-16-2009 08:27 PM
Can i change temp in Stout after primary fermentation? mike1978 Fermentation & Yeast 5 11-27-2009 01:50 PM
Stout ferment temp???? mike1978 Fermentation & Yeast 2 11-23-2009 08:52 PM