US-05 Vs Nottingham Yeast *pic* - Home Brew Forums
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Old 01-22-2010, 08:52 PM   #1
winstonofbeer
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Jul 2009
Idaho
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First time useing notty yeast.
I have allways used us05 and never had a major issue of the krauson blowing the airlock. Might get a little happy a fill the airlock a little bit but never this much of a problem.
http://i976.photobucket.com/albums/a...0118001549.jpg

Yes i realise that if i had used a blow off tube this wouldnt have happened...Yes i do have a blow off tube but never really needed it unless i knew i had more than 5 gal in a carboy.


So at any rate...It blew the top off of the airlock...sent it about 5 feet from the carboy. The little plastic "hood" thats inside went about 7 feet from the carboy in the other direction.
SWMBO asked is there anything on the cieling...WELL Ya its not purty at all.
OOPS!!!!

Question i have here, Is notty yeast allways a stronger fermenting yeast than US05 or did i just get lucky?
Even today the us05 is bubbleing away nice and happy..The notty is having a slight bumble every so often....And its been 6 days. OG 1.080

Next question, And yes i know time will tell....
Anyone know if us-05 vs notty which one will ferment out further? us05 is past has went to 1.030 and stopped.

Thanks

 
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Old 01-22-2010, 08:55 PM   #2
deepsouth
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Apr 2009
biloxi, ms
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what size carboys do yo use?

 
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Old 01-22-2010, 09:06 PM   #3
DrDirt
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Nov 2009
Georgia
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That's excellent. I'll be curious to see who wins this race.
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Old 01-22-2010, 09:07 PM   #4
TwoHeadsBrewing
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Feb 2008
Chico, CA
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Why are you fermenting in a bee hive?
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Old 01-22-2010, 10:24 PM   #5
michael.berta
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May 2007
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I've blown off with both. They are both good yeasts. They both attenuate very well with proper pitching rates, temp control & wort fermentability. I use S05 for American styles beers and Nottingham for British styles beers.

 
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Old 01-22-2010, 10:32 PM   #6
WIP
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Oct 2009
Arlington, Texas
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according to Danstar, Notty can go down to 1.008

http://www.danstaryeast.com/tds/nottingham.pdf
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Old 01-22-2010, 10:51 PM   #7
Rushis
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Nov 2009
Pasadena, CA
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Quote:
Originally Posted by WIP View Post
according to Danstar, Notty can go down to 1.008

http://www.danstaryeast.com/tds/nottingham.pdf
Isn't that dependent on your starting gravity and the amount of fermentable vs. unfermentable sugars? I'm not sure why Danstar reports the 1.008 FG, it provides no additional information to the "high attentuation" statement preceding it.

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Old 01-22-2010, 10:55 PM   #8
permo
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Sep 2009
North Dakota
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Nottingham is very controlled if you keep it cool. I fermented 6 gallons of 1.075 ale on a nottingham cake in a bucket with a simple airlock and had no issues at 64 degrees. In 5 days it was fully fermented and delicious. I firmly believe that most of the issues folks have with nottingham off flavors and messy fermentation are temperature related.

In my experience nottingham will also ferment out further or attenuate better than US-05, especially at cooler controlled temps. I much prefer nottingham to us-05. It floculates better too

 
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Old 01-22-2010, 11:04 PM   #9
jbambuti
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Jan 2009
Chicago, IL
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I've used both, but had a couple problems with off batches using Notty. Might have been from the bad lot, but I've pretty much sworn off it and am using US-05 for American styles and S-04 for british. But, from my experiences, Notty was able to get a little below what I've gotten from 05.

I've had blowoffs with both. Currently, I have a DIPA that was brewed last Sunday morning. Started at 1.085. I just checked the gravity, as it appears to be almost finished and the FG is 1.019, right where it should be. I also have a RIS that used US-05 that started at 1.086 and is stopped at 1.030, but should be about 1.022. Still don't know whether it's stuck or just finished high. I did a 1.050 English Pale Ale with S-04 that finished at 1.012.

Not sure if this helps answer your question, but figured I'd add some data.
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Old 01-22-2010, 11:10 PM   #10
WIP
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Quote:
Originally Posted by permo View Post
Nottingham is very controlled if you keep it cool. I fermented 6 gallons of 1.075 ale on a nottingham cake in a bucket with a simple airlock and had no issues at 64 degrees. In 5 days it was fully fermented and delicious. I firmly believe that most of the issues folks have with nottingham off flavors and messy fermentation are temperature related.

In my experience nottingham will also ferment out further or attenuate better than US-05, especially at cooler controlled temps. I much prefer nottingham to us-05. It floculates better too
Sg at 1.075 where did you fg end up?
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