400d
Well-Known Member
- Joined
- Aug 20, 2009
- Messages
- 583
- Reaction score
- 3
hi there,
I have a batch of english bitter that I want to be as clean as possible, low in esters and quite hoppy...
that's why I pitched the nottingham yeast in cooled wort at 68 F, and then moved the fermenter in cool place where ambient temperature is 57 - 60 F.
I pitched the yeast some 20 hours ago and I still can't see any signs of fermentation (not even the signs of low krauzen forming...)
so, should I move it to a warmer place to get it started, and then store it in a cool room, or just wait with it where it is and hope it'll start?
It's quite cold, I know, but I read that nottingham is really resistant to low temperatures, and that it produces great clean ales at low temps....
but how low is too low for it to start?
I have a batch of english bitter that I want to be as clean as possible, low in esters and quite hoppy...
that's why I pitched the nottingham yeast in cooled wort at 68 F, and then moved the fermenter in cool place where ambient temperature is 57 - 60 F.
I pitched the yeast some 20 hours ago and I still can't see any signs of fermentation (not even the signs of low krauzen forming...)
so, should I move it to a warmer place to get it started, and then store it in a cool room, or just wait with it where it is and hope it'll start?
It's quite cold, I know, but I read that nottingham is really resistant to low temperatures, and that it produces great clean ales at low temps....
but how low is too low for it to start?