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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > what do you think of Danstar Nottingham Yeast
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Old 03-25-2008, 12:56 AM   #21
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It's also great for making lager style beers without the lagering capability.

This yeast can be used as low as 14c and is extremely clean at that temp.

I use mostly s-04 for my ales since i like a bit of fruitiness in my ales.

Windsor (also made my danstar) I'm a bit on the fence about. I swear you could use that for a hefe since if the temp is anywhere near the top of the range it really gets banana'ee (is that a word?).

Mauri beer is another exceptional neutral yeast that can be used in climates where it gets hot and no AC is available.

Muntons GOLD (not the other muntons) is also very clean and highly flocculent.

These clean, neutral attentive and highly flocculent yeast are excellent if you want that kind of thing but have next to no character like other strains do.

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Old 03-25-2008, 01:35 AM   #22
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We're into Nottinhgam!

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Old 03-25-2008, 01:39 AM   #23
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Nottingham is a beast in a little yellow packet. I was using it by just dumping it into the cooled wort dry, then I rehydrated it once and have always done so since. It will start a ferment in under 10 hours almost all the time, and if you want some excitement try putting another new beer on a fresh Nottingham cake, you will have a ferment almost instantly. It attacks the sugar like it has been in prison and the sugar's the first woman it has seen in quite a while.

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Old 03-25-2008, 01:59 AM   #24
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Being a malt fanatic, I use it almost exclusively. If you're feeling really silly, make a starter the day before. When I do that I have MAYBE a 3-4 hour lag time and then it's blastoff! It fills half the house with it's yummy goodness from the airlock.

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Old 03-25-2008, 02:09 AM   #25
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I actually think Nottingham attenuates a bit too much. I also go below my FG by 2 or 3 points when I use it. I would rather use Safale US-05 in it's place.

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Old 03-25-2008, 02:13 AM   #26
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Quote:
Originally Posted by adx
I actually think Nottingham attenuates a bit too much. I also go below my FG by 2 or 3 points when I use it. I would rather use Safale US-05 in it's place.
I raise my mash temp 2* to compensate and I'm spot on every time.
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Old 03-25-2008, 03:43 AM   #27
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I used it once, and won't use it again. It seemed to impart a metallic sharpness to the pale ale we brewed. Both my brew partner and I agreed that the Nottingham yeast provided very little in the way of flavor characteristics and left us with a pale ale that was sharp, bitter, with a poor mouth feel; the pale was all hops and malt, with very little in between. We'll stick to Chris White's products from now on. Most comments I've read seem to like it for the fact that it's easy to use, i.e. just dump in dry.

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Old 03-25-2008, 04:00 AM   #28
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Quote:
Originally Posted by drayman86
I used it once, and won't use it again. It seemed to impart a metallic sharpness to the pale ale we brewed. Both my brew partner and I agreed that the Nottingham yeast provided very little in the way of flavor characteristics and left us with a pale ale that was sharp, bitter, with a poor mouth feel; the pale was all hops and malt, with very little in between. We'll stick to Chris White's products from now on. Most comments I've read seem to like it for the fact that it's easy to use, i.e. just dump in dry.
Just the reverse for me with Nottingham. The reason I'm reusing it was due to the smoothness of the beer. I was trying a Liberty Ale Clone from Austin HomeBrew. Loved the recipe. Yeast is a big part.

I have brewed a beer recently with "very little in between." The hops were so overpowering, bitter and grassy odor. It wasn't even aggressively hopped. I think it may have been due to incomplete fermentation. Possibly due to low fermentation temps and/or not enough aeration when transferring to the primary. Not the yeast's fault here.
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Old 03-25-2008, 04:07 AM   #29
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I like to use it on any ales that are neutral session styles. It's also got a good temp range 57-70F.

I always have a few packs as back-ups for anything I make.

http://www.danstaryeast.com/nottingham.html

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Old 03-25-2008, 10:07 AM   #30
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Quote:
Originally Posted by postman
I have brewed a beer recently with "very little in between." The hops were so overpowering, bitter and grassy odor. It wasn't even aggressively hopped. I think it may have been due to incomplete fermentation. Possibly due to low fermentation temps and/or not enough aeration when transferring to the primary. Not the yeast's fault here.
Interesting. I was checking my notes from that brew session and didn't notice anything unusual. We began aerating with an air pump set up a few brews before that, so confident it wasn't the aeration. Fermentation temps. were controlled to between about 68-71F. Might give the yeast another try. That's the great thing about this hobby (and this board); lots of information and experiences. Thanks for the reply.
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