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Old 05-26-2010, 02:33 PM   #1
stever
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The krausen is gone, the yeast has almost completely dropped out and the beer went from 1.041 to 1.007 in less than 48 hours! I don't think I have ever seen notty work so fast before.

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Old 05-26-2010, 03:43 PM   #2
Teacher
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I've seen it work like that before. I stopped using it when the whole packaging debacle hit, but I may try it again. The only advantage for me that it has over US-05 is the cake is a bit more compact after primary.

 
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Old 05-26-2010, 03:50 PM   #3
stever
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I have used it many times in the past and knew it was fast but I guess I had forgotten. I have some Pacman yeast I have been using and that takes a good 8-10 days before it's done.
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Old 05-26-2010, 04:18 PM   #4
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It's a great yeast. I've used it a few times for some lighter ales and have been amazed at the way the trub stays stuck to the bottom. I feel like I'm getting all the beer!
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Old 05-27-2010, 02:14 PM   #5
permo
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If you rehydrate it the stuff is a BEAST!

I pitched two rehydrated packages into 1.075 IPA the other day, after 48 hours I was down to 1.013! I mashed this thing at 154 so I would get a nice malt backbone but the nottingham just tore through the maltose. No sugar additons or anything...

This Saturday I brewed a 1.050 cream ale, 8 gallons. I pitched 1 package of rehydrated nottingham. 48 hours later it is done at 1.008

I get my cleanest, clearest beers from nottingham ale yeast. No doubt about it. It ferments cleanly and fully, and drops like a rock!


 
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Old 05-27-2010, 03:30 PM   #6
shuf
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Oct 2009
Snohomish
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Just picked up my first packet of Nottingham last weekend, and I’m excited to try it out because I’ve heard so many good things. What temperature are you fermenting at for the 48 hour primary fermentation?

 
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Old 05-28-2010, 11:22 AM   #8
Starderup
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I had an Irish Red Ale with a starting gravity of 1.059 on Tuesday night, and pitched a pack of Nottingham right on the top and stirred it up.
Lucky my wife noticed the top bulging last night. The krausen had blocked the airlock, and the top probably would have blown off. It took me a few minutes to gently release the pressure, clean off the blockage and reinsert it. I looked a few minutes later, and the top was bulging again. At that rate, it was just futile to use the airlock. I just took it off and let the krausen out. This morning, I put the airlock back in, and it is still bubbling very actively, but I think it is safe now. Great dry yeast. I need a 10 gallon conical fermenter.


 
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Old 05-28-2010, 12:23 PM   #9
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Is this a good choice for an IPA?
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Old 05-28-2010, 01:17 PM   #10
Starderup
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I would think it would be fine. It is a great all around yeast. I keep them in the refridgerator until I start the boil, and then let it warm up to room temp. Sanitize the package and pitch directly. Pretty much bullet proof.

 
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