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Old 12-08-2009, 01:06 AM   #161
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i'm a little upset about this - I sent in 5 packs of Notty, got back 3 packs of D-47 and 3 packs of 1118, and NO replacement Nottingham!

I asked for my "bonus packs" to be shipped as D-47 or 1118 since 5 packs of Notty was PLENTY for me, and I really would never use many more than that before they expired. Someone didn't understand.

I'm not sure I'll ever get around to buying Nottingham again, I'm using US-05 now, and I don't see a reason to switch back.

At least they set me up for my cider and melomel projects!

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Old 12-08-2009, 02:23 PM   #162
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I just got four packs back for one that I sent in. I made a starter with it this saturday just to make sure it was viable, it took off lake crazy and is bubbling away in a brown ale at 62 degress like a champ.
Not sure why everyone else is having such a bad time, but I'm with permo. I sent in four sachets, got back eight and pitched two in a 10 gallon batch. It was going strong within 12 hours.
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Old 12-15-2009, 12:53 PM   #163
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Not sure why everyone else is having such a bad time, but I'm with permo. I sent in four sachets, got back eight and pitched two in a 10 gallon batch. It was going strong within 12 hours.
The packets I got back from the recall started and went great. That was my first time ever using Notty. So I bought some more. I pitched a hydrated packet (from the purchase, not the recall) into a 1.055 Oatmeal Stout Sunday afternoon and it had not started by this morning. This is extremely unusual for me, I almost always have krausen by Monday morning. And I have an FFT going too so the FFT should always start extremely quickly (another side benefit of doing FFTs!) but it's not doing a thing.

I know it's common to hear "wait 72 hours" but for me; that's WAY too long. Good healthy yeast pitched at the correct rate and with the temp in the right range should take off WAY before 72 hours IME.
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Old 12-15-2009, 05:29 PM   #164
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Great... now I see this thread. I brewed my 1st ever batch the past Sunday and Notty was the yeast in the kit I was using. I knew enough to check the date and I remember it was 1/2011. But having not seen this thread till now I used the pack and threw the packaging away after using. I have no idea if my pack was one of the recalled or not and my fermentation has been slower than what I expected, 12-24 hours to start and now 1 bubble every 20-30 seconds or so.

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Old 01-29-2010, 01:23 AM   #165
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12-24 hours to start and now 1 bubble every 20-30 seconds or so.
I'm no expert but that looks fine to me. 12-24 hours is normal and airlock bubbles mean nothing.
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Old 01-29-2010, 03:41 AM   #166
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Great... now I see this thread. I brewed my 1st ever batch the past Sunday and Notty was the yeast in the kit I was using. I knew enough to check the date and I remember it was 1/2011. But having not seen this thread till now I used the pack and threw the packaging away after using. I have no idea if my pack was one of the recalled or not and my fermentation has been slower than what I expected, 12-24 hours to start and now 1 bubble every 20-30 seconds or so.
Sounds a little sluggish. But airlock activity can be deceiving and your beer will probably be fine. F.G. is what really matters.
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Old 01-29-2010, 03:50 AM   #167
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Yeah that is sluggish for nottingham. I can vouch for the recalled yeast being not good. I sent back three backs the the company and recieved 6 packs back in return so that was good.

Don't be afraid to use nottingham ale yeast, personaly I think it is very underrated, I like it better then the heralded US-05. It is more attenuative, just as clean if not cleaner, and flocculates better. Good stuff....very good stuff.

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Old 01-29-2010, 03:53 AM   #168
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Well I've used it a few times lately and it seem to be back to the ol' Notty I knew before the recall problems.

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Old 01-29-2010, 04:05 AM   #169
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Well I've used it a few times lately and it seem to be back to the ol' Notty I knew before the recall problems.
+1 It is a great yeast at a great price. I have had success using nottingham in a variety of styles....heck if you are very carefull and ferment it at 72-73 degrees you can even pull of a belgian with it.....a few banana, clove esters at that temp.
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Old 01-29-2010, 07:15 AM   #170
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I sent in 2 sachets that were part of the recall and got 5 back from them within a week or so. since then ive used about 2 of them and no problems at all. notty may have screwed up once, but they have made it up to me at this point and im happy with them again

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