Nottingham Yeast.. Rehydration Required??

I just made a brews best kit that included Nottingham yeast, and followed the instruction and simply pitched the yeast into the wort as the instructions stated... After doing so I read the yeast instructions (OK a little late)... It said NOT to pitch the yeast directly into the wort..

Does anyone have an idea if this is a problem??

Wouldn't worry. Many of us pitch Nottingham that way (I do it every time I use Notty) with no issues.

I've done it. Turned out fine.

Thanks for the info.. I was hoping that this would not be a problem, but I have noticed threads talking about nottingham being slow (or something along those lines).. Reading these I had concerns about not following the instructions

Quick Question..
About how long before you noticed activity?? I am using a bucket (vs carboy) and I can not see what is happening (after 12 hrs).. I am use to seeing some activity with other yeasts within the first 8hrs or so...

I have the fermenter in a swamp cooler bath at 64*.. So I am thinking this might also be contributing to the lack of activity (starting) as well.

I did it today. Pitched that filthy mother ****ing Notty straight into my mother ****ing wort.

Doc Robinson said:

I did it today. Pitched that filthy mother ****ing Notty straight into my mother ****ing wort.

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Wow that's intense.....

Newbeerguy said:

Wow that's intense.....

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Mother ****ing A right...before I pitched it, I sanitized it with my nut sweat!

hbhudy said:

Quick Question..
About how long before you noticed activity?? I am using a bucket (vs carboy) and I can not see what is happening (after 12 hrs).. I am use to seeing some activity with other yeasts within the first 8hrs or so...

I have the fermenter in a swamp cooler bath at 64*.. So I am thinking this might also be contributing to the lack of activity (starting) as well.

Click to expand...

Nottingham is slower. I think it will start up around 12 hours and give you some nice krausen around 36 hours. Is it bubbling yet? Don't panic until after 48+ hours. The temp is cool, so you are correct in your assumption. My hour estimates above are based on 69 (a randomly chosen number) degrees.

Doc are you hitting the homebrew already tonight?

Doc Robinson said:

Mother ****ing A right...before I pitched it, I sanitized it with my nut sweat!

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ummm....WOW.

I run about 50% on rehydrating, I intend to hydrate but usually have a few HBs down by then and forget to do it and just toss the sanitized packet into the wort without rehydrating. my last 2 batches of Notty have fermented like mad, I snagged up fifteen packets of that lot number just in case its a production fluke.

azscoob said:

I run about 50% on rehydrating, I intend to hydrate but usually have a few HBs down by then and forget to do it and just toss the sanitized packet into the wort without rehydrating. my last 2 batches of Notty have fermented like mad, I snagged up fifteen packets of that lot number just in case its a production fluke.

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50% attenuation?

Doc Robinson said:

50% attenuation?

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I think he just rehydrates 50% of the time.

Doc Robinson said:

Mother ****ing A right...before I pitched it, I sanitized it with my nut sweat!

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No offense, but if your nut sweat is anything like mine.... it's far from sanitary.

Dewangski1 said:

Nottingham is slower. I think it will start up around 12 hours and give you some nice krausen around 36 hours. Is it bubbling yet? Don't panic until after 48+ hours. The temp is cool, so you are correct in your assumption. My hour estimates above are based on 69 (a randomly chosen number) degrees.

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I pitched hydrated notty Wednesday night around 6pm in a 1.092 beer with wort at 70 deg. Room temp was 66 deg. By Thursday morning at 8 am blow off container was like a boat motor was in it and krausen was 1" plus room temp at 66 deg. carbouy at 70 deg. Friday it was blow off overflow with krausen in the blow off container. As of today the krausen is falling back into the wort and still bubbling away. Notty is a great yeast.
Cheers

Crazytwoknobs said:

I think he just rehydrates 50% of the time.

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exactly! I usually forget to do it while chilling the wort down, then it becomes a case of "eh, fark-it I will rehydrate next time"

24+hrs..
airlock is bubbling like crazy.. I removed the the blowoff tube as the somehow the seal was not 100% tight and the room was smelling like beer (wonderful beer).. The airlock is super tight and hence bubble magic..

I am thinking that by tomorrow this will be blowing through the airlock if all goes as others have stated about Nottingham..

Also the low temp (constant 64*) is hopefully going to make for a super cleam golden ale..

Yeah notty says not to just throw it in but I always do.