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Old 01-07-2010, 07:36 AM   #1
sims_l22's Avatar
Apr 2008
Las Vegas, New Mexico
Posts: 70

I viewed the post about the Nottingham yeast how it exhibit slow fermentation characteristics. I have two packages of this yeast that i received with my extract kits that i never use because i use Wyeast smack packs. I want to start making my own yeast starters. Can i use these packets to make a starter, I figure this is a way to utilize them and to learn how to make a starter. Also would like to know of some books on the basics of yeast culture. Thanks

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Old 01-07-2010, 02:54 PM   #2
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
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Only certain production runs of Nottingham had the problem.
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Old 01-07-2010, 02:58 PM   #3
kryolla's Avatar
Dec 2008
Reading PA
Posts: 437
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sure you can do it but make a 1L starter although some people recommend not making a starter for dry yeast but if you just want to experience making a starter especially with notty I say go for it

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Old 01-07-2010, 03:20 PM   #4
Jun 2009
Wayne, PA
Posts: 698
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There is no need to make a starter with dry yeast. You just want to rehydrate the dry yeast with about a cup of 90 degree water, let it sit for 5 minutes or so, and then pitch. A lot of great beer is made with dry yeast, including several award winners in the latest HBT competition. You want to make a starter with your liquid yeast, not dry yeast.

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Old 01-07-2010, 03:27 PM   #5
Laughing_Gnome_Invisible's Avatar
Jan 2008
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It's a great cheap way to practice with a starter to get a little experience in. Go for it!

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Old 01-07-2010, 03:35 PM   #6
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Revvy's Avatar
Dec 2007
"Detroitish" Michigan
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Originally Posted by Laughing_Gnome_Invisible View Post
It's a great cheap way to practice with a starter to get a little experience in. Go for it!

Plus a lot of folks including biermuncher wash and harvest their dry yeast, especially now that it has doubled in price. Gwoing and jarring it may not be a bad idea. Of course THEN the dry is no longer dry and needs to be treated as a liguid yeast and a starter made before brew day.
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Old 01-07-2010, 04:11 PM   #7
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pompeiisneaks's Avatar
Jan 2009
Redmond, WA
Posts: 852
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Agreed, giving notty a starter will only make it stronger not needed, but great practice. I personally don't ever even rehydrate my dry yeasts, I just chuck them into the cooled wort at pitching temps. It kicks off every time by the next morning, and my last double batch was a 10 gal and a 5 gal each, and did notty in both, and they both kicked off hard this last Sun morning, or sat eve, and are already done w/ like probably 90% of the fermentation, its slowing down well now and starting to clear. Only 4 days later...

Edit: of course I didn't take a gravity reading, so its possible its still finishing, but I don't touch it until at least 3 if not 4 weeks anyway
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Old 01-07-2010, 09:07 PM   #8
Dec 2008
Jenison, MI
Posts: 59
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Echoing pompeiisneaks... I made 11 gallons of pale ale this weekend and split the batch into two carboys. I used a Nottingham packet in each carboy; the first one I pitched directly onto the cooled wort, the second one I pitched it with re-hydrated yeast.

When I checked them the next morning, the rehydrated yeast had a thicker kruesen, but within 48 hours they looked the same.


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