Originally Posted by vash68
I picked up all ingredients for this recipe yesterday an my LBHS,
got home, looked at the Nottingham yeast packet:
content 11g, pitching rate 1g per 1 liter. http://www.danstaryeast.com/products...gham-ale-yeast
I am making 5.5 gal AG batch.
I paid $4.50 for this packet of dry yeast and now I need a second packet..
This dry yeast is almost $2 more expensive than any of their liquid yeast per 5 gal batch, what's up with that??
Is it superior to any other yeast or my LBHS simply needs money?
Do you guys pitch one 11g packet per 5gal batch or do you use 2 packets?
I will probly bite the bullet and make another trip to LBHS for a second packet since I may not have enough time to make starter now with liquid yeast.
But for future references, based on your tasting notes, which yeast would be the closest substitute in your opinion for Nottingham for this particular recipe?
I scanned this thread and closest strain was renamed from Notti to some otherhttp://www.whitelabs.com/beer/strains_wlp039.html
and seems seasonal.
5x10^9 cells per gram * 11 gram = 5.5x10^10 cells = 55 billion cells (most likely if the yeast is not rehydrated).
Yeastcalc.com recommends 200 billion cells for 5.5 gallons of 1.052 ale. This suggests a pitching rate of about 3-4 packages...
BUT, MrMalt cites about 20 billion cells per gram of dry yeast:http://www.mrmalty.com/pitching.php
20x10^9 cells per gram * 11 gram = 2.25x10^11 cells (following rehydration instructions) = 220 billion cells.
Yeastcalc.com recommends 200 billion cells for 5.5 gallons of 1.052 ale. This suggests 1 package is fine with rehydration.