Well, one more update on my end and one more question. I waited several hours this time.
18 hours after pitching I have tons of bubbles flying up the sides of my fermenter. Looks like all is well. Now, onto the question. I had this in the pantry upstairs and it was at 74 when I pitched and sat overnight. The ferment activity has pushed the temp up to 78ish as of now, which is too high for my taste. So, I've moved it to the basement.
The problem with the basement right now is that it reaches as low as 64 on the colder nights. Will Nottingham remain active at that temp?
I searched and found this on Midwest Supplies, but there is nothing on the packet itself:
"Lallemand Nottingham Ale (11 grams): This high flocculating yeast strain will ferment to near full attenuation. Its neutrality allows it to be used in a wide variety of styles, as it allows the true flavor of the malt to come through. Also ferments well at lower temperatures, down to 57 degrees Farenheit, so it may be used to brew lager-style beers. Ferments between 57 and 70 degrees."
Judging by this info, I should be fine, but wanted to know if it was accurate from everyones exprerience? Could you really use this stuff to Lager?!?
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