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Old 06-02-2010, 11:42 PM   #1
cheschire
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Every time I use Nottingham it farts all in my beer. At first I fermented too high a temp at about 72 but recently Ive been at a steady 63-65 and my beers taste like beer infused banana water. Everyone says this is an ester free clean finishing yeast. I beg to differ. I hate the stuff. It gives me beer, but its banana beer.
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Old 06-02-2010, 11:47 PM   #2
wildwest450
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Sorry, but you have faulty taste buds.


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Old 06-02-2010, 11:51 PM   #3
BadgerBrewer
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Notty is my #1 yeast as every brew I use it on comes out crisp and clean. Is it old maybe? Are you pitching dry?
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Old 06-02-2010, 11:55 PM   #4
Eluna
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Mar 2010
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Quote:
Originally Posted by cheschire View Post
Every time I use Nottingham it farts all in my beer. At first I fermented too high a temp at about 72 but recently Ive been at a steady 63-65 and my beers taste like beer infused banana water. Everyone says this is an ester free clean finishing yeast. I beg to differ. I hate the stuff. It gives me beer, but its banana beer.
What Temperature is your wort when you pitch cause if its anything over 65 the vigorous part of fermentation will make the temp rise up to 70 or more and Nottingham will give you a estery beer i get my wort down to 60 Degrees for almost all my Ales and it comes out great very clean and "lager" like
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Old 06-03-2010, 01:53 AM   #5
Lando
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Just to add on to what the original post stated, I too have notice a lot of the banana aroma coming out of the air lock of a barley wine I am fermenting with notty at 65F.
It is on day three with a steady bubble and it smells like a banana split. I have only used it one other time with ok results, but this doesn't smell promising.
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Old 06-04-2010, 01:47 PM   #6
vtbeerman
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I fermented Notty at 73F and it smelled like bananas and tastes tart. I use US-05 now instead because I've never had that problem with Chico yeast. It's worth the extra $1 to me.

 
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Old 06-04-2010, 03:32 PM   #7
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i really don't care for nottingham yeast, every beer i've done with it has a weird harshness to it. i've never fermented it warm, but on the low end it doesn't work for me, i'd much rather use 1056 and harvest the yeast.
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Old 06-04-2010, 03:58 PM   #8
Teacher
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I made many batches with Notty with no odd tastes. I stopped using Notty when the problems others were having began last year. Recently, I started a thread in which I stated that I was making a porter with an older (but refrigerated) packet of Notty, and it reeked of sulpher and sewer. The flavor is okay, but I was concerned, and I still can't figure it out. It may have just been old.

 
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Old 06-05-2010, 04:06 AM   #9
BalticBrewer
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Nov 2008
Melbourne, Australia
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Quote:
Originally Posted by android View Post
i really don't care for nottingham yeast, every beer i've done with it has a weird harshness to it. i've never fermented it warm, but on the low end it doesn't work for me, i'd much rather use 1056 and harvest the yeast.
I have that harshness as well with a BeerMuncher Centennial Blonde that I fermented with Notty. Did it go away eventually? The beer has been sitting in the bottles at room temp for 3 weeks and it has progressed from undrinkable to unpleasantly harsh but OK.


 
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Old 06-05-2010, 04:56 AM   #10
marubozo
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I've used notty plenty of times and always pitch around 62 and it's perfectly crisp, clean, and very neutral tasting. I love it for a quick go-to yeast. If you're getting esters, then stop fermenting in the 70s!

 
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