Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > How quick is Nottingham?
Reply
 
Thread Tools
Old 04-14-2010, 02:11 AM   #1
heywolfie1015
Feedback Score: 1 reviews
Recipes 
 
Join Date: Aug 2009
Location: Los Angeles, California
Posts: 508
Liked 6 Times on 6 Posts

Default How quick is Nottingham?

Out of the several brews I've done, I never used Nottingham until this past weekend when I did a Centennial Blonde with my brother and Dad. Rehydrated it, pitched at 80 (impatient), and I noticed airlock activity within 12 hours. Two days later, nothing. No airlock activity and apparently no positive pressure from the inside of the fermenter. (I pressed on lid and no bubbles.) This whole time, it's been between 63-68 in a swamp cooler.

OG was 1.042 and I'm hoping to get FG under 1.010. Is it possible that primary fermentation is already over? If so, wow, that is one fast acting yeast.


heywolfie1015 is online now
 
Reply With Quote
Old 04-14-2010, 02:15 AM   #2
Irrenarzt
HNIC
HBT_LIFETIMESUPPORTER.png
Feedback Score: 3 reviews
 
Irrenarzt's Avatar
Recipes 
 
Join Date: Aug 2009
Location: Half a mile from Tucson
Posts: 1,920
Liked 163 Times on 117 Posts
Likes Given: 92

Default

Check your gravity now, that's the only way to know where you are at.


Irrenarzt is offline
 
Reply With Quote
Old 04-14-2010, 02:16 AM   #3
heywolfie1015
Feedback Score: 1 reviews
Recipes 
 
Join Date: Aug 2009
Location: Los Angeles, California
Posts: 508
Liked 6 Times on 6 Posts

Default

I'm leery so soon after brew day, but I should have already done that.
heywolfie1015 is online now
 
Reply With Quote
Old 04-14-2010, 02:20 AM   #4
Reelale
Feedback Score: 3 reviews
Recipes 
 
Join Date: Sep 2009
Posts: 17,736
Liked 1374 Times on 1332 Posts
Likes Given: 55

Default

I've used Nottingham quite a bit. I've had fast fermentations, 48 hours or so, and some that went quite a bit longer. I would say your most "active" fermentation may be done, but it is still fermenting. I leave nearly all of my beers in the primary for an average of 3 weeks. Then I check with a hydrometer on 2 consecutive days.
Reelale is offline
 
Reply With Quote
Old 04-14-2010, 02:47 PM   #5
Irrenarzt
HNIC
HBT_LIFETIMESUPPORTER.png
Feedback Score: 3 reviews
 
Irrenarzt's Avatar
Recipes 
 
Join Date: Aug 2009
Location: Half a mile from Tucson
Posts: 1,920
Liked 163 Times on 117 Posts
Likes Given: 92

Default

Quote:
Originally Posted by heywolfie1015 View Post
I'm leery so soon after brew day, but I should have already done that.
Why are you leery? Just be sure to sanitize your stuff and you are free to check gravity anytime you like. There are no restrictions.
Irrenarzt is offline
 
Reply With Quote
Old 04-14-2010, 02:51 PM   #6
Grimm
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Bucks County PA, PA
Posts: 313
Liked 3 Times on 3 Posts

Default

everytime i've used it, it has been a fast vigorous start and then a slow finish.
__________________
Ludwigbrewing.com
Grimm is offline
 
Reply With Quote
Old 04-14-2010, 09:34 PM   #7
Conehead
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Cavan, Ontario, Canada
Posts: 98
Liked 6 Times on 5 Posts

Default

I find Nottingham is pretty well done in 4-5 days. I leave it in primary for 14 days anyway. I keep the temp at around 66F-68F with my temp controler.
Conehead is offline
 
Reply With Quote
Old 04-14-2010, 10:35 PM   #8
ZackWylde
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Posts: 60
Liked 1 Times on 1 Posts

Default

i would say with that OG and temps you are almost at terminal gravity. i have a beer that i made Friday night used notty OG 1.055 it was at 1.009 today temp controlled at 65

Only way to be sure though is take a reading.
__________________
Primary 1:#10 American Wheat
Primary 2:
Kegged Haus Ale, Oktoberfest
ZackWylde is offline
 
Reply With Quote
Old 04-14-2010, 10:43 PM   #9
humann_brewing
More Humann than human
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
humann_brewing's Avatar
Recipes 
 
Join Date: Oct 2008
Location: the sun
Posts: 15,733
Liked 320 Times on 316 Posts
Likes Given: 22

Default

at 57 degrees it goes pretty slow but very steady, took over a week for a 1.051 beer.
humann_brewing is offline
 
Reply With Quote
Old 04-15-2010, 01:42 AM   #10
SwampassJ
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Coral Springs, FL
Posts: 2,161
Liked 37 Times on 34 Posts
Likes Given: 53

Default

Quote:
Originally Posted by humann_brewing View Post
at 57 degrees it goes pretty slow but very steady, took over a week for a 1.051 beer.
I kept my current beer at it. Started on April 3rd at 56-58 and its still bubbling at once ever minute on the 13th. But I also started a little higher in gravity.

ps. I hate typing on a 9 year old laptop.


SwampassJ is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Quick questions . . who has the quick answer GLoBaLReBeL Beginners Beer Brewing Forum 5 07-16-2009 10:15 PM
nottingham busmanray Recipes/Ingredients 7 09-22-2008 07:30 PM
nottingham busmanray Recipes/Ingredients 8 08-17-2008 05:14 PM
WLP039: Nottingham or Danstar Nottingham dry yeast ate-star All Grain & Partial Mash Brewing 3 10-17-2007 04:43 PM
Super Quick Leftovers batch.....need help quick!!! Alamo_Beer Recipes/Ingredients 9 04-06-2007 02:21 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS