Kegconnection Complete Starter Kit and More Giveaway!


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

Reply
 
LinkBack Thread Tools
Old 12-08-2011, 07:51 PM   #11
ksbrain
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2007
Location: Mystic, CT
Posts: 1,018
Liked 11 Times on 11 Posts
Likes Given: 2

Default

I did the same thing recently on a brown, but with US05 instead of 1056. I saw the same thing as the OP. Notty started faster, moved quicker, and was done sooner. To my palate, it was better at two weeks than the US05. Both batches had the same attenuation, from 1.052 to 1.010.

I drank the Notty batch first, and by the time it was done the US05 batch had come into its own. By now I think it would be hard to tell the two apart. Though I have one bottle of the Notty left which I intend to put side-by-side with the US05.

Now I'm doing it with IPA. Fermentation looked the same as the previous time, with Notty moving much faster. They're both sitting on dry hops right now. I will keg them both up this weekend and see if I like the Notty better. If I do, I might have a new favorite yeast.

Notty is done so fast I could probably have it kegged after a week, no problem. That appeals to me.

__________________
ksbrain is offline
 
Reply With Quote Quick reply to this message
Old 12-08-2011, 08:22 PM   #12
Brewnoob1
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Brewnoob1's Avatar
Recipes 
 
Join Date: Sep 2011
Location: Puyallup, WA
Posts: 982
Liked 23 Times on 23 Posts
Likes Given: 8

Default

Notty has become one of my favorite yeasts to use. I've used it in my last 3 brews. They work like champs in there. I just wanna get in there and cheer the little guys on! lol

__________________

Keg #1: Empty :(
Keg #2: Empty :(
Kegs 3-5: Empty :(

Ferment #1: Empty :(
Ferment #2: Empty :(
Ferment #3: Empty :(

On Deck: Something....Anything!!!

Brewnoob1 is offline
 
Reply With Quote Quick reply to this message
Old 12-08-2011, 10:03 PM   #13
bjohnson29
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: STL, MO
Posts: 188
Liked 5 Times on 5 Posts

Default

Stoked to get home and check the gravity of the notty...1056 still going strong.

__________________
bjohnson29 is offline
 
Reply With Quote Quick reply to this message
Old 12-09-2011, 12:53 AM   #14
bjohnson29
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: STL, MO
Posts: 188
Liked 5 Times on 5 Posts

Default

Notty, 1075 to 1012 in 5 days...really liking this yeast thus far

__________________
bjohnson29 is offline
 
Reply With Quote Quick reply to this message
Old 12-09-2011, 11:19 AM   #15
bjohnson29
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: STL, MO
Posts: 188
Liked 5 Times on 5 Posts

Default

Sorry, its been 9 days (looked at the brewlog this morning). I typically leave in primary 2-4 weeks depending on the beer, but am I okay to crash, then transfer? Im planning on secondarying this for a month (~40°), then oaking the last week. Sound like a decent plan?

__________________
bjohnson29 is offline
 
Reply With Quote Quick reply to this message
Old 12-09-2011, 02:06 PM   #16
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

If you are doing this just as an experiment I would like leaving the if off the Oak would allow the differences in flavor to be more dominate. When you transfer you could save a small amount to bottle a few just to see flavor difference.

Clem

__________________
Clementine is offline
 
Reply With Quote Quick reply to this message
Old 12-09-2011, 03:03 PM   #17
bjohnson29
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: STL, MO
Posts: 188
Liked 5 Times on 5 Posts

Default

Not doing it as a test batch for yeast comparison. Want to play around with oak, spices, bourbon, etc, so I can see what results it yields.

__________________
bjohnson29 is offline
 
Reply With Quote Quick reply to this message
Old 12-10-2011, 12:04 AM   #18
ksbrain
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2007
Location: Mystic, CT
Posts: 1,018
Liked 11 Times on 11 Posts
Likes Given: 2

Default

I say if taste is good then move it forward. Otherwise might need more time to clean up.

__________________
ksbrain is offline
 
Reply With Quote Quick reply to this message
Old 12-10-2011, 01:26 AM   #19
nukinfuts29
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Pike County, MO
Posts: 1,657
Liked 28 Times on 27 Posts
Likes Given: 7

Default

Quote:
Originally Posted by Brewnoob1 View Post
Notty has become one of my favorite yeasts to use. I've used it in my last 3 brews. They work like champs in there. I just wanna get in there and cheer the little guys on! lol
+1. Nottingham is like the mexican day laborers of yeast. Sometimes it can start slow, but it never stays that way, and it tends to finish up and clear ahead of estimated times. For example my Apfelwein was clear by week two, and it is completely done just shy of week 3.

I have a hard cider going right now with Nottingham. Signs were present within an hour, but airlock activity took 24 hours. At 36 hours I was getting one bubble every 40 seconds. At 48 hours I'm getting 4-6 bubbles per second.

My other batch is using Montratchet (spelling) and at 48 hours was 1-2 bubbles a minute.
__________________

My Recipes: Drunken Emu Hard Cider, Drunken Emu Mississippi River Water
The Jack Keller Collection

Quote:
Originally Posted by Cpt_Kirks View Post
Patience, my Padawon. The yeast can sense your tension.
Quote:
Originally Posted by Revvy View Post
Maybe you want to educate yourself instead of just having a bunch of pre-conceived notions based on ignorance.
nukinfuts29 is offline
 
Reply With Quote Quick reply to this message
Old 12-10-2011, 04:07 PM   #20
ksbrain
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2007
Location: Mystic, CT
Posts: 1,018
Liked 11 Times on 11 Posts
Likes Given: 2

Default

I just kegged the IPAs. To me the US05 was better. It had more of that IPA edge I like. The softness of the Notty that was so good in the Brown was not good for the IPA. And I was surprised to find the US05 version clearer than the Notty. I did not cold crash this one, maybe that would have changed things. They both had the same attenuation - down to 1.005 from 1.051! A bit more than expected, but I guess I did mash pretty low.

My conclusion is to use Notty for dark beer and US05 for pale beer. Or Notty to emphasize maltiness and US05 to emphasize hoppiness.

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


Quick Reply
Message:
Options
Thread Tools