Evan!
Well-Known Member
I've got a special bitter fermenting downstairs right now with Nottingham. The carboy temp is about 59f right now. Since I don't want too many esters in there, I'm inclined to keep it low, but how low is "safe" for this yeast before it stalls? It's got a nice little fermentation going right now, but I usually don't ferment with notty any lower than 65f---hell, I've used the yeast a dozen times in the past, just not this cold. Anyone had Notty stall out on you because of low temps? If so, how low did you go to cause it to stall? Should I warm it up a few degrees or just wait and raise the temps later to finish it out? I keep waiting for the aerobic activity to bring the temp up a few degrees, but nothing so far. Whaddayathink?