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Old 12-16-2010, 03:10 AM   #1
Berock
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I'm making a barley wine with a OG between 1.096 and 1.11. I ordered Notthingham because I thought I remembered it had a high alcohol tolerance. Today, I decided to check and now I can't find any info. There website says to pitch more yeast for high gravity brews but doesn't specify the tolerance. No luck using the search function on this website. Anybody have any experience? I plan on pitching two 11g packets. thanks

 
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Old 12-16-2010, 03:34 AM   #2
beninan
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The Danstar Nottingham spec sheet says: "High attenuation, reaching a final gravity near 1008."

So if your gravity, at the high end you mentioned, was at 1.11, and it ferments down to 1.008 (I have a feeling your FG is going to be higher though, so less alcohol %), that's only 13.4% alc. If I remember correctly, I think Nottingham is good up into 15%-18%.
If you do happen to get up to 13.4%, and even maybe higher, I believe you should be fine. Nottingham should be able to handle it.
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Old 12-16-2010, 06:35 AM   #3
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Quote:
Originally Posted by beninan View Post
If I remember correctly, I think Nottingham is good up into 15%-18%.
Do you have any evidence of this number range? I'd be very skeptical. Most ale yeasts seem to be advertised in the 9-12% range, and only Scottish and Belgian yeasts get to the 12% mark. Yes, most yeasts will actually ferment a bit higher than their advertised range before dying, but not before creating a crazy amount of off flavors.
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Old 12-16-2010, 01:49 PM   #4
Berock
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Yeah, it sounds like beninan is making an assumption that because he read it will go to 1.008 that it can handle as much alcohol as possible. I believe the 1.008 is a number achieved through many variables and doesn't only relate to alcohol tolerance. So does anybody have any evidence of nottingham going to 10 to 12%?

 
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Old 12-16-2010, 09:30 PM   #5
Calder
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Notty should be good to about 12%. You might want to feed the sugars to it if you want to get that out of it, and not pitch it straight into a 1.110 wort. I get 82% attenuation from Notty (average). Obviously it depends on your fermentables, but you could have it take a 1.110 wort down to 1.022 if you treat it right. That would give you around 11.5% abv.

 
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Old 12-17-2010, 03:28 AM   #6
beninan
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Quote:
Originally Posted by GuldTuborg View Post
Do you have any evidence of this number range? I'd be very skeptical. Most ale yeasts seem to be advertised in the 9-12% range, and only Scottish and Belgian yeasts get to the 12% mark. Yes, most yeasts will actually ferment a bit higher than their advertised range before dying, but not before creating a crazy amount of off flavors.
No I don't have any evidence of that. I swear I read it somewhere though. I wouldn't be surprised if I'm wrong. Or maybe where I read it was wrong.

Quote:
Originally Posted by Berock View Post
Yeah, it sounds like beninan is making an assumption that because he read it will go to 1.008 that it can handle as much alcohol as possible. I believe the 1.008 is a number achieved through many variables and doesn't only relate to alcohol tolerance. So does anybody have any evidence of nottingham going to 10 to 12%?
The 1.008 was from the Danstar Nottingham spec sheet: www.homebrewit.com/Nottingham_facts.pdf (It's a PDF file). I wasn't saying your batch will ferment down that low, I was using that as a number reference, IF it fermented down to 1.008 and IF your OG was 1.11, that's 13.4%. I don;t think yours will end up that high, but even IF it does, I'm sure it will be fine.
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Old 12-17-2010, 03:05 PM   #7
hiberntepaths
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Hmm, thought it was much lower tolerace, like 9 or 10%...but maybe I was thinking of somehting else.

 
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Old 12-17-2010, 03:15 PM   #8
Teacher
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I've fermented Notty to 12 percent before.

 
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Old 06-22-2014, 08:14 PM   #9
JINKS
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I know I'm resurrecting a dead thread, but I'm sure others exist who have questions on Nottingham, and I have proof that it goes to at least 13.4 for anyone interested.
This is just the end of week 1 and you can see from the pic the yeast is far from floc'd.
I'll update each week as I measure until it quits coming down.
I made a 1L overnight starter from 1 dry pack of Nottingham and the only aeration was pouring from the kettle valve to the carboy through a funnel.
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Old 06-29-2014, 05:50 PM   #10
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New readings 1 week later. Next reading in October as I am going to bulk condition.
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