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-   -   Nottingham v 1056 (http://www.homebrewtalk.com/f163/nottingham-v-1056-a-285756/)

bjohnson29 12-07-2011 02:49 PM

Nottingham v 1056
 
1 Attachment(s)
Brewed ~2 gallons of a Strong Ale about a week ago and split it into 2 1 gallon jugs - I did this because I wanted to play around with yeast, dry hopping, and oak ageing. After just 1 week, take a look at both 1 gallon jugs (the one on the ground is Notty and the one on the table is 1056) - they look like totally different beers. Notty took off like crazy, then slowed and dropped out/cleared up. The 1056 is still going strong, but hasn't cleared yet. Just thought it interesting and wanted to share...


Attachment 40006

BenS 12-07-2011 03:00 PM

Is that cement floor colder than the room temp? That's the first thought that popped into my brain.

bjohnson29 12-07-2011 03:23 PM

Yes, but I just moved the jug down there this morning.

Teacher 12-07-2011 08:34 PM

Since one was liquid and the other dry, you may have had vastly different pitch rates. Did you do a cell count estimation?

bjohnson29 12-07-2011 09:45 PM

Good thought. Need to check gravity, but 1056 was a small slurry, and the Nottingham was roughly 1/3 of a packet. Should be close though per Mr. Malty - starting gravity of 1075.

jonmohno 12-08-2011 03:21 AM

I would have used closer to 1/2 packet fot the notty dry 1 gallon but i bet its still on target for 1 gallon.
Is 1056 nottingham liquid? I noticed there is a liquid nottingham.

1Mainebrew 12-08-2011 05:10 AM

The 1056 takes a while to flocc out even in finished beers and the yeast in suspension can reflect light and change the appearance of the beer. Just a thought.

bjohnson29 12-08-2011 09:41 AM

Quote:

Originally Posted by jonmohno
I would have used closer to 1/2 packet fot the notty dry 1 gallon but i bet its still on target for 1 gallon.
Is 1056 nottingham liquid? I noticed there is a liquid nottingham.

1056 is Wyeast's American ale yeast...totally different. Thanks for the thoughts guys...not worried about it, just thought it interesting.

FRS 12-08-2011 02:50 PM

Be sure to let us know how the final comparison turns out!

Clementine 12-08-2011 03:09 PM

I'm going to have give Notty another try, I had some that I used on a stuck brew and I saved some of it on a slant that I was using as a test. I was cleaning out my fridge and thought I would see if it was viable 2 years later. It was and I grew it out and pitched it. That stuff was so aggressive it ate way more sugar than I was used to and it ended up drying out my beer more than I wanted. 1056 or 001 is my standard yeast so it is my favorite, clean profile and leaves the right amount of malt taste in my beers. I would put my money of 1056 making a beer to my taste, you can send me some I'll tell you want I think. :)

Clem


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