Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > nottingham problems
Reply
 
Thread Tools
Old 01-19-2010, 12:14 PM   #1
bullinachinashop
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: NE Ohio
Posts: 1,046
Liked 29 Times on 26 Posts
Likes Given: 31

Default nottingham problems

I had a marathon brew session this past Sat(http://www.homebrewtalk.com/f12/parti-gyle-help-157201/).

The first 10 gal batch ( 2-5 gal primaries) took off and after about 4 hours I had to put blow off tubes in. I used dry winsor yeast rehydrated.

The second batch I just pitched dry Nottingham right into the carboy.

After almost 2 days I gave up on the notty and re-racked one of my 1st batches into a carboy and then racked my notty batch onto my windsor yeast cake. This then took off in less than 1 hour.

I called my local guy and he told me that there was a recall on certain batches of the Nottingham yeast. He assured me that I had recieved fresh yeast.

After reading about some others slow Nottingham starts I'm wondering I=if there are more problems with this yeast.

Maybe one of the store reps could give us an update.

Bull


bullinachinashop is offline
 
Reply With Quote
Old 01-19-2010, 12:26 PM   #2
Conehead
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Cavan, Ontario, Canada
Posts: 98
Liked 6 Times on 5 Posts

Default

What is the date of your Nottingham? If you go to the Danstar web-site, maybe there is a number on your package that was recalled. I have seen the number on the web the last few months, but never wrote it down. I buy Nottingham by the brick and the number didn't match mine. A lot of homebrewers got some free sachets of Nottingham after they contacted Danstar.

Conehead


Conehead is offline
 
Reply With Quote
Old 01-19-2010, 12:46 PM   #3
bullinachinashop
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: NE Ohio
Posts: 1,046
Liked 29 Times on 26 Posts
Likes Given: 31

Default

Well I'd have to dig through my garbage can to find the package and for less than 2 dollars I'm not going to bother.

I just wonder if there is more going on with this yeast.

Bull
bullinachinashop is offline
 
Reply With Quote
Old 01-19-2010, 01:08 PM   #4
luvhopps
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
luvhopps's Avatar
Recipes 
 
Join Date: Aug 2009
Location: valpo
Posts: 226
Liked 9 Times on 5 Posts
Likes Given: 6

Default

Quote:
Originally Posted by bullinachinashop View Post

The first 10 gal batch ( 2-5 gal primaries) took off and after about 4 hours I had to put blow off tubes in. I used dry winsor yeast rehydrated.

The second batch I just pitched dry Nottingham right into the carboy.
Maybe it had something to do with not being rehydrated. You rehydrated one but not the other, how come?
I think if you had rehydrated both then there might be an issue with Notty, but this just might be a process issue.
luvhopps is offline
 
Reply With Quote
Old 01-19-2010, 01:33 PM   #5
sagnew440
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: St.Louis
Posts: 236
Liked 4 Times on 4 Posts
Likes Given: 2

Default

I just pitched a pack of notty rehydrated on 4 gallons of a mild two days ago and it started in about 7 hours. its not a violent fermet but still fermenting.
sagnew440 is offline
 
Reply With Quote
Old 01-19-2010, 01:42 PM   #6
bbrim
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Lincoln, Nebraska
Posts: 837
Liked 35 Times on 32 Posts
Likes Given: 12

Default

I made an imperial stout a week ago and pitched 2 packets of Nottingham per my 5 gallons and it went crazy. It blew around 1/2 G out of my carboy. Maybe you got one left over from the bad batch, or maybe you weren't patient enough, you should wait 72 hours before you get carried away.
bbrim is offline
 
Reply With Quote
Old 01-19-2010, 01:47 PM   #7
Ichthy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Jackson, TN
Posts: 494
Liked 1 Times on 1 Posts
Likes Given: 1

Default

What was the temperature of the wort when you pitched the yeast, and what temp was it before you racked to the other cake? I had a batch that I was fermenting at 56F that took almost 2 days to kick off, but once it started it was going like crazy. Is it also possible your bucket lid was leaking, therefore no airlock bubbles?
Ichthy is offline
 
Reply With Quote
Old 01-19-2010, 01:55 PM   #8
Boerderij_Kabouter
Feedback Score: 0 reviews
 
Boerderij_Kabouter's Avatar
Recipes 
 
Join Date: Dec 2007
Location: Oconomowoc, Wisconsin
Posts: 8,467
Liked 135 Times on 110 Posts
Likes Given: 11

Default

I am using some notty right now with no problems.

Are you sure it was not fermenting? Did you check gravity? Or maybe your temps were weird???
Boerderij_Kabouter is offline
 
Reply With Quote
Old 01-19-2010, 03:01 PM   #9
FishinDave07
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2007
Location: South Florida
Posts: 1,360
Liked 2 Times on 2 Posts

Default

I rehydrated some notty yesterday and added it to my Blonde Ale (O.G. 1.064) and it started fermenting, well bubbling atleast, in about 8 hours.
__________________
Primary: Nothing
Secondary: DFH Punkin Ale
Bottled/Conditioning: Cigar City Jai Alai IPA Clone, Apple Jack 1.0, Apple Jack 2.0
Drinking: Yakima Blonde (Imperialized), Banana Wheat, Russian Imperial Stout, and anything i can get my hands on
On Deck: Watermelon Wheat, Red Panda Ale, Gluten Free Brown Ale, Mojito IPA, Smoked Pepper Stout
FishinDave07 is offline
 
Reply With Quote
Old 01-19-2010, 03:38 PM   #10
bullinachinashop
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: NE Ohio
Posts: 1,046
Liked 29 Times on 26 Posts
Likes Given: 31

Default

Temp was 69F at both the pitching and at the transfer.It was in a glass carboy with a stopper and airlock. There was no visible signs of fermentation and my gravity hadn't changed.

I think I just got a bad packet.

As far as rehydrating, I typically rehydrate prior to pitching but after 8 hours of brewing and forgetting to start it, I just pitched it dry.

I've done this many times in the past and other that a little delay in it kicking off, I haven't ever had any problems.

Bull


bullinachinashop is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Regulator problems? Or Judo problems? Judochop Bottling/Kegging 11 05-13-2015 03:14 PM
First all-grain...problems, problems, problems. Q2XL All Grain & Partial Mash Brewing 30 09-13-2013 11:02 PM
Who has all the Nottingham?? brewt00l Recipes/Ingredients 12 12-18-2007 12:12 AM
WLP039: Nottingham or Danstar Nottingham dry yeast ate-star All Grain & Partial Mash Brewing 3 10-17-2007 04:43 PM
nottingham vs us-56 Hercules Rockefeller Recipes/Ingredients 2 08-20-2006 05:22 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS