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Old 08-02-2013, 12:31 AM   #1
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I'm about to brew an English Style Barleywine with an estimated 1.114 OG. I like using Nottingham for my English style ales. Any opinions on how this yeast will handle Barleywine? What's the top end ABV% it can handle? Thanks in advance.

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Old 08-02-2013, 12:36 AM   #2
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I'm about to brew an English Style Barleywine with an estimated 1.114 OG. I like using Nottingham for my English style ales. Any opinions on how this yeast will handle Barleywine? What's the top end ABV% it can handle? Thanks in advance.
http://www.danstaryeast.com/products...gham-ale-yeast

I just used notty on a double blonde 2 months ago. It can handle up to 12%. I would pitch 2 packets of notty to make sure all goes well. Keep temps under 70. That's a must. Mine got out of hand for 12 hours (up to 78 degrees) and I have fusels that I'm aging out currently.
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Old 08-02-2013, 01:23 AM   #3
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I'm interested too. Not that it'll help you but I'm also doing a barley wine with notty in the next few weeks. Shooting for 15-16%. If it craps out ill just pitch some champagne yeast though. I'll report back how it holds up

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Old 08-02-2013, 01:33 AM   #4
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I was hoping for a finish around 1.025-1.030. So roughly 12.5% I may try to get a little more out of it. I just got 85% attenuation from notty in my IPA. I'm brewing on Tuesday next week. If you beat me to it, let me know how it works.

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Old 08-02-2013, 04:15 AM   #5
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I've fermented as cool as 57F internal temp with Nottingham, so consider chilling that BW as cool as you can before you pitch the yeast, control the temp over a week or so until activity slows down, then let the temp rise to the mid 60's to finish out.

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Old 08-02-2013, 04:28 AM   #6
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I've fermented as cool as 57F internal temp with Nottingham, so consider chilling that BW as cool as you can before you pitch the yeast, control the temp over a week or so until activity slows down, then let the temp rise to the mid 60's to finish out.
This ^^^^^^^.

Notty performs better in a lower temp range than most ale yeasts. By all means, don't let it get above 68*F (that's beer temp, not air).

I like Notty and follow the above-described temp profile when using it and have started it as low as 55*F with a nice clean result.
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Old 08-02-2013, 12:32 PM   #7
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I'm about to brew an English Style Barleywine with an estimated 1.114 OG. I like using Nottingham for my English style ales..
Since you already are familiar with Nottingham you know what a beast it can be over the low 60's with regular ales. Keep it LOW....

I would make sure to provide a ton of headspace and a 1 inch blowoff with a 1.114OG. Especially if you are going to kick off this monster with 2 packs of Nottingham.

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Old 08-07-2013, 10:53 PM   #8
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I made the Barleywine today. OG 1.122. I ended up using a Notty yeast cake from an IPA that had an OG of 1.068. I'll post pictures of the explosive krausen I'm expecting to find tomorrow morning in my catch pan.

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Old 08-08-2013, 12:06 AM   #9
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I made the Barleywine today. OG 1.122. I ended up using a Notty yeast cake from an IPA that had an OG of 1.068. I'll post pictures of the explosive krausen I'm expecting to find tomorrow morning in my catch pan.
Do you have a blow-off tube rigged into a container of star san? Highly recommended.
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Old 08-12-2013, 03:18 PM   #10
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I had my fermenter all rigged up for the second coming of the H-bomb. At high krausen, it reached the lid. The krausen has since dissipated, but the brew us still bubbling. I couldn't resist a hydrometer reading after only 4 days. It had dropped to 1.028 already. I'll never doubt the power of Notty again.

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