bullinachinashop
Well-Known Member
The bad batch has been recalled! lot #1080961099v
Bull
Bull
Lallemand Inc.
Attn: Marie Coppet
6100 Royalmount
Montreal, QC, Canada
H4P 2R2
It was phenolic and cloudy. I kegged the one and went back this morning to check on the other. It's bad. It's terribly phenolic, although it was fermented at 62 degrees. It's cleared quite a bit, and not sour like lacto, but it's not drinkable.
I'm really frustrated because I've been one of the biggest supporters of nottingham yeast and sort of pooh-poohed the complaints as a one-time thing. Not any more.
I brewed an Imperial Stout 3 weeks ago with this batch of Nottingham yeast. It was slow to start fermenting (I rehydrated and fermented at 64F) but there were no off flavors. My imperial stout tasted young but not phenolic.
I got in touch with the HBS that sold me the Nottingham and they told me that they were not aware of any problems with this batch number. The HBS told me that 64F was at the lower end of an ale yeast to properly ferment. /shrug
Nah, even Lallemand states that nottingham's ideal fermentation temperature range is 57-70 degrees. I've fermented lager-like ales at 60 degrees with this yeast before. But I'm done with it now.
Nah, even Lallemand states that nottingham's ideal fermentation temperature range is 57-70 degrees. I've fermented lager-like ales at 60 degrees with this yeast before. But I'm done with it now.
I've got two packs of this as well, what a joke. It'll probably cost me more than $3 to ship them to their office than it will be to replace them.
I'm more inclined to trust someone with 25K+ posts and years of brewing experience who doesn't want to sell me something. I've got 2 packets of this batch in my frig. Looks like i'll be tossing them.
Wow Yopper,
The day you complain they issue a recall. They must have been waiting for a bigwig to confirm.
Nah, even Lallemand states that nottingham's ideal fermentation temperature range is 57-70 degrees. I've fermented lager-like ales at 60 degrees with this yeast before. But I'm done with it now.
FWIW's during the last recall, the shipped back more than I shipped in to cover postage...
I have an issue,
I have four more packs of this lot. I've had two batches go bad from AustinHBS, I bought the last four packs of this lot# on a road trip through Ohio.
My last brew with this purchase was the Fat Squirrel clone. I just tasted a sample of the brew and I can understand why it received an award. In other words, the pitch was good.
Should I send back the remaining packs, or should I brew with what has worked so far.
My gut tells me I shouldn't risk a four hour brew day, but the last pack worked. What should I do?
Yes this is true, but the information was released to our distributors and retailer just yesterday so we need it to "get to the marketplace" via retailers to homebrewers. I will be sending information about this to homebrewing forums in the coming days to allow a few days for retailers to get notification first as we want them to be ready for any consumer requests to return the sachets from this batch. As stated below, we feel there is concern among homebrewers regarding this batch so we would like to remove it from the market as we investigate the nature of any problem.
Thanks very much for contacting us. Your support is genuinely appreciated.
Keith Lemcke
Danstar & Lalvin yeast
Boil water with a little sugar and let it cool to the high end of the rehydrate range and through the yeast in. If it looks normal after an hour, use it, otherwise have a backup.
Just my $.02 but I wouldn't use those remaining sachets. If your beer turns out to be a "clove/phenol bomb" like Yooper's did you'll not likely be a happy camper! I've got a sachet from this lot and will be returning it to my LHBS the next time I'm there to pick up some ingredients.
FWIW - I've got a batch of CTZ IPA going with Notty right now (different lot #) and it tastes fine, I'll be washing the yeast and saving it since I know it's good.
I agree. I spent a fortune (it was an IPA) on ingredients. Now, if it was only a 5 gallon batch, I could blame it on me. Like fermentation temperatures, bacterial contamination, etc. But it was a 10 gallon batch- and only 5 with Nottingham. It still could be something I did, I suppose- like a bacterial contamination in the fermenter.
However, I brewed the batch as one ten gallon batch, sanitized two fermenters (exactly the same pails, exactly the same age) but otherwise split the batch evenly. Both started fermented within a day- pitched at 64 degrees initally, but it dropped to 62 degrees within 24 hours. The S05 batch tastes awesome, and I'm actually having a glass now. The notty batch was poured on the grass this afternoon, after giving it a bit more time in case that was the issue. Terribly phenolic.
Now, phenols to me scream "bacterial contamination". I don't know the reason for the recall, but since I had fermentation start up right away, I didn't worry too much about it. Now, I'm wondering about bacterial counts in the yeast. Is that an issue at all? I wonder.
Nothing special needs to be done, just sprinkle it in! If you're "one of those people" you can rehydrate the yeast before pitching.
OneTooth,
I would rehydrate the yeast for re-pitching so that they don't undergo osmotic shock. Aeration is ok if the original gravity hasn't changed. If it has, definitely don't re-aerate or the beer might taste stale when it's done.
forgot to ask... what temp should I repitch at?
thanks for response.
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