Originally Posted by jtkratzer
I have a Wyeast 1056 and Nottingham on hand. I think I've read 1056 is a good yeast for this beer as its pretty similar to Notty, right?
I bought the Wyeast for a beer that never came together and it needs to be used, getting close to 6 months in the fridge.
EDIT: MrMalty says I'm at 10% viability and that I need 10 packs of yeast for a 1.5L starter.
How about 1 pack on the stir plate for about 16-18 hours?
I used have used Notty, but the last few times my pitch temp was 63 because my counterflow chiller I made was a little too efficient. The beer ended up coming out with way too many fruit esters! It was almost like it was a fruit beer. After some research I discovered that Notty doesn't like getting too cool and that ester production increases the cooler the ferment goes. My only advice with Notty is keep it at 68/69.
On another note Wyeast 1098 does a great job on this beer too! I will have to try Wyeast 1056 sometime and see how it turns out.