Hello All,
I have read here and there about no need for starters with dry yeast. But I've decided to do one anyway. The reason being is that my first stout from extract seemed to only ferment for a day. I pitched the yeast into a 80 deg F wort, and after about 24 hours got a decent amt of bubbling. However after this day the batch refused to bubble. I thought for sure something was stuck, so after four days or so I decided to just rack to secondary, there was a fair amount of yeast sediment for a 5 gallon batch, at least an inch, so the yeast did multiply I was just suprised that it only bubbled for a day.
Now since I noticed what I thought was a lack of available yeast, I've decided to make a yeast starter first. I melted 1 cup of pale DME in about 1/4 gallon of water, pitched the yeast at about 90 degF and put the stopper and fermentation lock in. After about 18-24 hours, it was bubbling away happily for about a day. Then same thing, after that it just stopped. Is this a trait of Nottingham ale yeast? Is this okay? I hear some folks here talking about the bubbling going on for days, like 2-5 days at a time. Can the yeast really convert that much alcohol in a day?
Also one more question, is Nottingham a top or bottom fermenting yeast?
Thanks!
I have read here and there about no need for starters with dry yeast. But I've decided to do one anyway. The reason being is that my first stout from extract seemed to only ferment for a day. I pitched the yeast into a 80 deg F wort, and after about 24 hours got a decent amt of bubbling. However after this day the batch refused to bubble. I thought for sure something was stuck, so after four days or so I decided to just rack to secondary, there was a fair amount of yeast sediment for a 5 gallon batch, at least an inch, so the yeast did multiply I was just suprised that it only bubbled for a day.
Now since I noticed what I thought was a lack of available yeast, I've decided to make a yeast starter first. I melted 1 cup of pale DME in about 1/4 gallon of water, pitched the yeast at about 90 degF and put the stopper and fermentation lock in. After about 18-24 hours, it was bubbling away happily for about a day. Then same thing, after that it just stopped. Is this a trait of Nottingham ale yeast? Is this okay? I hear some folks here talking about the bubbling going on for days, like 2-5 days at a time. Can the yeast really convert that much alcohol in a day?
Also one more question, is Nottingham a top or bottom fermenting yeast?
Thanks!