New Giveaway - Wort Monster Conical Fermeneter!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Nottingham v 1056




Reply
 
LinkBack Thread Tools Display Modes
Old 12-07-2011, 02:49 PM   #1
bjohnson29
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: STL, MO
Posts: 188
Liked 5 Times on 5 Posts

Default Nottingham v 1056

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...


forumrunner_20111207_094947.jpg



__________________
bjohnson29 is offline
 
Reply With Quote Quick reply to this message
Old 12-07-2011, 03:00 PM   #2
BenS
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Posts: 833
Liked 4 Times on 4 Posts
Likes Given: 3

Default

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



__________________
BenS is offline
 
Reply With Quote Quick reply to this message
Old 12-07-2011, 03:23 PM   #3
bjohnson29
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: STL, MO
Posts: 188
Liked 5 Times on 5 Posts

Default

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

__________________
bjohnson29 is offline
 
Reply With Quote Quick reply to this message
Old 12-07-2011, 08:34 PM   #4
Teacher
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: Grand Forks, ND, USA
Posts: 542
Liked 7 Times on 7 Posts
Likes Given: 2

Default

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

__________________
Teacher is offline
 
Reply With Quote Quick reply to this message
Old 12-07-2011, 09:45 PM   #5
bjohnson29
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: STL, MO
Posts: 188
Liked 5 Times on 5 Posts

Default

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.

__________________
bjohnson29 is offline
 
Reply With Quote Quick reply to this message
Old 12-08-2011, 03:21 AM   #6
jonmohno
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Corn, High Fructose Corn Fortress, IA
Posts: 5,777
Liked 402 Times on 356 Posts
Likes Given: 1155

Default

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.

__________________
jonmohno is offline
 
Reply With Quote Quick reply to this message
Old 12-08-2011, 05:10 AM   #7
1Mainebrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: , Maine
Posts: 903
Liked 25 Times on 25 Posts
Likes Given: 27

Default

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.

__________________
Bucket: Air
Carboy 1: Air
Carboy 2: Air
Carboy 3: Chianti
Better Bottle: Air
Growlers: Air
Keg 1: Pale Ale (left tap )
Keg 2: Bourbon Imperial Stout (right tap)
Keg 3: Kate the Great
Keg 4: CO2
Bottles: Sauvignon Blanc, Blueberry Wine, Mixed Wine, Syrah, Apple Wine

In the Works: Crop Chopper in April

Favorite Recipe #1: Kate the Great Clone
Favorite Recipe #2: Crop Chopper PAL
Favorite Recipe #3: Curieux Clone
1Mainebrew is offline
 
Reply With Quote Quick reply to this message
Old 12-08-2011, 09:41 AM   #8
bjohnson29
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: STL, MO
Posts: 188
Liked 5 Times on 5 Posts

Default

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.
__________________
bjohnson29 is offline
 
Reply With Quote Quick reply to this message
Old 12-08-2011, 02:50 PM   #9
FRS
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: State College, PA
Posts: 149
Liked 8 Times on 8 Posts
Likes Given: 2

Default

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

__________________
FRS is offline
 
Reply With Quote Quick reply to this message
Old 12-08-2011, 03:09 PM   #10
Clementine
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Waynesboro, PA
Posts: 545
Liked 10 Times on 10 Posts
Likes Given: 3

Default

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



__________________
Clementine is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes