Nottingham Yeast Dosage.

venquessa · 01-13-2012, 07:48 PM

The sachet says "1g/L". My barrel is 22L. Sachet is 11g.

Only other yeast I have is Coopers ale yeast.

So I just ignore the dosage and hope?

**Gduck** · 01-13-2012, 07:54 PM

For my 5 gallon batches (18.9L) I always just use a single 11g package/satchel of yeast and I've always had fairly quick starting and consistant fermentations. I rehydrate my dry yeast in a cup(240mL) of approximately 32C water for about half an hour before pitching it in. I know many of the yeast instructions say to just sprinkle it on, and many people do that with fine results, I do the rehydration out of habit because it has never done me wrong.

daksin · 01-13-2012, 07:59 PM

Don't use the Cooper's. I think most people are perfectly happy with one packet of Nottingham- it's a very popular and high quality yeast. You should be fine with 1 packet- I've actually never heard that 1g/L before.

Remember though that Notty can get downright funky if fermented even a little warm. You want to keep this beer as cold as possible when fermenting it. Notty can go down to ~58F, so if you can get it to 60F in the beer (not ambient) you should be golden. I would even say 65 would be too warm.

venquessa · 01-13-2012, 08:00 PM

Thanks Gduck. I'll use the 11g

I will hydrate this yeast because that's what it says to do

The coopers yeast I just "bung" it in and stir. Cause it just says, "Add yeast"

**KevinW** · 01-13-2012, 08:06 PM

I have only used dry a few times and the last time I just bought 2 packs of Notty (since it is cheap) and just tossed both packs right into the cooled wort!

I usually use liquid yeast and make starters and since I have been making starters my quality has increased dramatically!!

Just saying!

**Ramitt** · 01-13-2012, 09:01 PM

You should base it the OG as well as volume, Mr Malty can help.
Mrmalty.com