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Old 03-04-2010, 03:26 PM   #21
Memnoch
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I'm having the same problem with Notty right now. This is the second time I've used it, the first time was a few months back and I think it started in 18-24 hours.

I've done two batches in the past two days, the first one has been about 28 hours since I pitched and still no activity whatsoever. I just pitched into another batch just now, hoping that they will start working.

Remind me to use US-05 next time, really no reason to use notty if it is going to be slow starting like this imho.
This was the longest it ever took for fermentation to start for me at least, Brewed on Friday, fermentation didn't start until Monday evening, so right around the 72 hour range. I must add though it was quite an aggressive fermentation though, originally had a airlock on it but had to move to a blowoff Tuesday morning.
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Old 08-01-2010, 08:39 PM   #22
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Just curious if these slow to start Nottys have any off flavors. One of the posters mentioned his friends was off but was wondering if anyone else is having any off flavors with these slow starts.
Mine took 72 hours to get going

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Old 08-01-2010, 08:46 PM   #23
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This is exactly my experience with Nottingham. 24 hour lag is probably about average, but once it starts fermentation is fast and very active. I don't think it's a problem, just the way it works. FWIW, if you re-pitch it the lag on subsequent batches is normal. Probably has something to do with the reserves they build up in the dry yeast - more reproduction means faster fermentation, but also a longer lag.

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Old 08-02-2010, 11:00 AM   #24
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I have been using Nottingham for my last 4 batches. All started withing about 4-6 hours. However, I have a batch sitting right now that has not started at the 16 hour point. I plan to wait just a little longer and then repitch at the 24 hour point with SF-04. I thought this dry yeast was susposed to always be good but I guess not. BTW my Nottingham yeast was not part of the "bad lot"....

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Old 08-02-2010, 12:32 PM   #25
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I have been using Nottingham for my last 4 batches. All started withing about 4-6 hours. However, I have a batch sitting right now that has not started at the 16 hour point. I plan to wait just a little longer and then repitch at the 24 hour point with SF-04. I thought this dry yeast was susposed to always be good but I guess not. BTW my Nottingham yeast was not part of the "bad lot"....
I understand you wanting to repitch. If I had more yeast I would have too. Mine eventually started just before the 72 hour mark, so if you want to wait it will probably start. I just hope the slow start up doesn't come with any off flavors. This is the last time I'll be usng Notty
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Old 08-02-2010, 03:27 PM   #26
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I am in the same boat.. I am at the 36 hour point with nothing but I am trying to be patient. Today is the only day I'll be able to make the brew store this week so I might go pick up some backup yeast just in case.

Its a linenkugels sunset wheat clone. Should I repitch with nottingham or should I try US05 or 04?

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Old 08-02-2010, 06:36 PM   #27
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I will never pitch Nottingham again!
I'm going to use US-05

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Old 08-02-2010, 09:06 PM   #28
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Never say never.
Like I said before, I have used Nottingham yeast several times with good success. It is summer time, and there is no way to tell how much heat the yeast was exposed to in shipping. I guess this can happen with any brand yeast.
I generally have several types of yeast on hand, so repitching is not such a big deal for me. I will use Nottingham again just because I like the results when it works.

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Old 08-02-2010, 09:31 PM   #29
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I am finally seeing some krausen form, it's been roughly 48 hours since pitching. fingers crossed

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Old 08-03-2010, 12:11 AM   #30
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The 2 times that I recently used notty they were both slow to start and they fermented just under 70. Both of them had an off smell more than any off flavor but they go hand in hand. When I pulled a sample of the second notty beer before I even took a sip I said oh no there is that smell back to my notes and sure enough same smell as the other lagging notty batch. One was a 5 gallon extract beer and the next was a AG marris otter sorachi ace smash. I've made some good notty beers but that was a year ago and I won't be using it for a while until all this settles

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