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Old 01-19-2010, 11:14 AM   #1
bullinachinashop
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Default nottingham problems

I had a marathon brew session this past Sat(http://www.homebrewtalk.com/f12/parti-gyle-help-157201/).

The first 10 gal batch ( 2-5 gal primaries) took off and after about 4 hours I had to put blow off tubes in. I used dry winsor yeast rehydrated.

The second batch I just pitched dry Nottingham right into the carboy.

After almost 2 days I gave up on the notty and re-racked one of my 1st batches into a carboy and then racked my notty batch onto my windsor yeast cake. This then took off in less than 1 hour.

I called my local guy and he told me that there was a recall on certain batches of the Nottingham yeast. He assured me that I had recieved fresh yeast.

After reading about some others slow Nottingham starts I'm wondering I=if there are more problems with this yeast.

Maybe one of the store reps could give us an update.

Bull

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Old 01-19-2010, 11:26 AM   #2
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What is the date of your Nottingham? If you go to the Danstar web-site, maybe there is a number on your package that was recalled. I have seen the number on the web the last few months, but never wrote it down. I buy Nottingham by the brick and the number didn't match mine. A lot of homebrewers got some free sachets of Nottingham after they contacted Danstar.

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Old 01-19-2010, 11:46 AM   #3
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Well I'd have to dig through my garbage can to find the package and for less than 2 dollars I'm not going to bother.

I just wonder if there is more going on with this yeast.

Bull

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Old 01-19-2010, 12:08 PM   #4
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Quote:
Originally Posted by bullinachinashop View Post

The first 10 gal batch ( 2-5 gal primaries) took off and after about 4 hours I had to put blow off tubes in. I used dry winsor yeast rehydrated.

The second batch I just pitched dry Nottingham right into the carboy.
Maybe it had something to do with not being rehydrated. You rehydrated one but not the other, how come?
I think if you had rehydrated both then there might be an issue with Notty, but this just might be a process issue.
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Old 01-19-2010, 12:33 PM   #5
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I just pitched a pack of notty rehydrated on 4 gallons of a mild two days ago and it started in about 7 hours. its not a violent fermet but still fermenting.

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Old 01-19-2010, 12:42 PM   #6
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I made an imperial stout a week ago and pitched 2 packets of Nottingham per my 5 gallons and it went crazy. It blew around 1/2 G out of my carboy. Maybe you got one left over from the bad batch, or maybe you weren't patient enough, you should wait 72 hours before you get carried away.

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Old 01-19-2010, 12:47 PM   #7
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What was the temperature of the wort when you pitched the yeast, and what temp was it before you racked to the other cake? I had a batch that I was fermenting at 56F that took almost 2 days to kick off, but once it started it was going like crazy. Is it also possible your bucket lid was leaking, therefore no airlock bubbles?

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Old 01-19-2010, 12:55 PM   #8
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I am using some notty right now with no problems.

Are you sure it was not fermenting? Did you check gravity? Or maybe your temps were weird???

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Old 01-19-2010, 02:01 PM   #9
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I rehydrated some notty yesterday and added it to my Blonde Ale (O.G. 1.064) and it started fermenting, well bubbling atleast, in about 8 hours.

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Old 01-19-2010, 02:38 PM   #10
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Temp was 69F at both the pitching and at the transfer.It was in a glass carboy with a stopper and airlock. There was no visible signs of fermentation and my gravity hadn't changed.

I think I just got a bad packet.

As far as rehydrating, I typically rehydrate prior to pitching but after 8 hours of brewing and forgetting to start it, I just pitched it dry.

I've done this many times in the past and other that a little delay in it kicking off, I haven't ever had any problems.

Bull

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