The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > US-05 Vs Nottingham Yeast *pic*

Reply
 
LinkBack Thread Tools
Old 01-22-2010, 07:52 PM   #1
winstonofbeer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Idaho
Posts: 506
Liked 1 Times on 1 Posts

Default US-05 Vs Nottingham Yeast *pic*

First time useing notty yeast.
I have allways used us05 and never had a major issue of the krauson blowing the airlock. Might get a little happy a fill the airlock a little bit but never this much of a problem.
http://i976.photobucket.com/albums/a...0118001549.jpg

Yes i realise that if i had used a blow off tube this wouldnt have happened...Yes i do have a blow off tube but never really needed it unless i knew i had more than 5 gal in a carboy.


So at any rate...It blew the top off of the airlock...sent it about 5 feet from the carboy. The little plastic "hood" thats inside went about 7 feet from the carboy in the other direction.
SWMBO asked is there anything on the cieling...WELL Ya its not purty at all.
OOPS!!!!

Question i have here, Is notty yeast allways a stronger fermenting yeast than US05 or did i just get lucky?
Even today the us05 is bubbleing away nice and happy..The notty is having a slight bumble every so often....And its been 6 days. OG 1.080

Next question, And yes i know time will tell....
Anyone know if us-05 vs notty which one will ferment out further? us05 is past has went to 1.030 and stopped.

Thanks

__________________
winstonofbeer is offline
 
Reply With Quote Quick reply to this message
Old 01-22-2010, 07:55 PM   #2
deepsouth
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: biloxi, ms
Posts: 453
Liked 10 Times on 9 Posts
Likes Given: 36

Default

what size carboys do yo use?

__________________
deepsouth is offline
 
Reply With Quote Quick reply to this message
Old 01-22-2010, 08:06 PM   #3
DrDirt
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Georgia
Posts: 173
Liked 3 Times on 3 Posts
Likes Given: 1

Default

That's excellent. I'll be curious to see who wins this race.

__________________
Quote:
Originally Posted by Robsbrew View Post
Awesome man. I think that was the most helpfull post Ive gotten so far. Thank you!
DrDirt is offline
 
Reply With Quote Quick reply to this message
Old 01-22-2010, 08:07 PM   #4
TwoHeadsBrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Chico, CA
Posts: 3,930
Liked 27 Times on 25 Posts
Likes Given: 2

Default

Why are you fermenting in a bee hive?

__________________

Fermenting: ESB
Kegged: Extra IPA, Brown Ale, American Wheat, Blackheart Stout
Coming Up: Dunkleweizen, 3C Pale Ale


DIY Fermentation Chamber
More Brew Stuff
TwoHeadsBrewing is offline
Veristic Likes This 
Reply With Quote Quick reply to this message
Old 01-22-2010, 09:24 PM   #5
michael.berta
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2007
Posts: 519
Liked 17 Times on 16 Posts
Likes Given: 4

Default

I've blown off with both. They are both good yeasts. They both attenuate very well with proper pitching rates, temp control & wort fermentability. I use S05 for American styles beers and Nottingham for British styles beers.

__________________
michael.berta is offline
 
Reply With Quote Quick reply to this message
Old 01-22-2010, 09:32 PM   #6
WIP
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Arlington, Texas
Posts: 793
Liked 4 Times on 4 Posts
Likes Given: 7

Default

according to Danstar, Notty can go down to 1.008

http://www.danstaryeast.com/tds/nottingham.pdf

__________________

Marc Moberg
Assistant Winemaker/Cellar Manager
Inwood Estates Vineyards and Winery
1350 Manufacturing St. #209
Dallas, TX 75207


Last edited by WIP; 01-22-2010 at 09:38 PM.
WIP is offline
 
Reply With Quote Quick reply to this message
Old 01-22-2010, 09:51 PM   #7
Rushis
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Pasadena, CA
Posts: 289
Liked 2 Times on 2 Posts
Likes Given: 1

Default

Quote:
Originally Posted by WIP View Post
according to Danstar, Notty can go down to 1.008

http://www.danstaryeast.com/tds/nottingham.pdf
Isn't that dependent on your starting gravity and the amount of fermentable vs. unfermentable sugars? I'm not sure why Danstar reports the 1.008 FG, it provides no additional information to the "high attentuation" statement preceding it.
__________________
Rushis is offline
 
Reply With Quote Quick reply to this message
Old 01-22-2010, 09:55 PM   #8
permo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: North Dakota
Posts: 2,711
Liked 21 Times on 20 Posts

Default

Nottingham is very controlled if you keep it cool. I fermented 6 gallons of 1.075 ale on a nottingham cake in a bucket with a simple airlock and had no issues at 64 degrees. In 5 days it was fully fermented and delicious. I firmly believe that most of the issues folks have with nottingham off flavors and messy fermentation are temperature related.

In my experience nottingham will also ferment out further or attenuate better than US-05, especially at cooler controlled temps. I much prefer nottingham to us-05. It floculates better too

__________________
permo is offline
 
Reply With Quote Quick reply to this message
Old 01-22-2010, 10:04 PM   #9
jbambuti
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Chicago, IL
Posts: 239
Liked 3 Times on 3 Posts

Default

I've used both, but had a couple problems with off batches using Notty. Might have been from the bad lot, but I've pretty much sworn off it and am using US-05 for American styles and S-04 for british. But, from my experiences, Notty was able to get a little below what I've gotten from 05.

I've had blowoffs with both. Currently, I have a DIPA that was brewed last Sunday morning. Started at 1.085. I just checked the gravity, as it appears to be almost finished and the FG is 1.019, right where it should be. I also have a RIS that used US-05 that started at 1.086 and is stopped at 1.030, but should be about 1.022. Still don't know whether it's stuck or just finished high. I did a 1.050 English Pale Ale with S-04 that finished at 1.012.

Not sure if this helps answer your question, but figured I'd add some data.

__________________
Primary 1: 4 Hop IPA

Primary 2: Apfelwein

Primary 3: Air

Bottled: Hammered Squirrel Nut Brown Ale (btl. 5/9/10), Jamil's Evil Twin (btl. 3/29/10), Crazy Ivan RIS (btl. 2/14/10), English Pale Ale (btl. 12/29/09), Apfelwein

Up Next:

Last edited by jbambuti; 01-22-2010 at 10:08 PM.
jbambuti is offline
 
Reply With Quote Quick reply to this message
Old 01-22-2010, 10:10 PM   #10
WIP
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Arlington, Texas
Posts: 793
Liked 4 Times on 4 Posts
Likes Given: 7

Default

Quote:
Originally Posted by permo View Post
Nottingham is very controlled if you keep it cool. I fermented 6 gallons of 1.075 ale on a nottingham cake in a bucket with a simple airlock and had no issues at 64 degrees. In 5 days it was fully fermented and delicious. I firmly believe that most of the issues folks have with nottingham off flavors and messy fermentation are temperature related.

In my experience nottingham will also ferment out further or attenuate better than US-05, especially at cooler controlled temps. I much prefer nottingham to us-05. It floculates better too
Sg at 1.075 where did you fg end up?
__________________

Marc Moberg
Assistant Winemaker/Cellar Manager
Inwood Estates Vineyards and Winery
1350 Manufacturing St. #209
Dallas, TX 75207

WIP is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
sub for nottingham yeast? blackwaterbrewer Recipes/Ingredients 30 05-29-2010 06:44 AM
Nottingham yeast? paint_it_black Fermentation & Yeast 5 11-05-2009 02:22 PM
Best nottingham yeast sub mdf191 Recipes/Ingredients 15 02-19-2008 01:22 AM
WLP039: Nottingham or Danstar Nottingham dry yeast ate-star All Grain & Partial Mash Brewing 3 10-17-2007 04:43 PM
Nottingham Yeast jcarson83 Recipes/Ingredients 13 08-02-2007 09:11 PM