Man, Danstar Nottingham is FAST!!! - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Man, Danstar Nottingham is FAST!!!

Reply
 
Thread Tools
Old 02-03-2007, 05:29 AM   #1
Steve973
Recipes 
 
Aug 2005
Baltimore, MD
Posts: 297


I'm getting ready for my third all-grain in three weeks, since I've kicked both of my kegs and the fermenting batches are all big beers and won't be ready for another month. I will be using Danstar Nottingham yeast, and I decided to create a big starter to help my beer ferment as quickly as possible due to crazy amounts of yeast cells. I used 2 packs of the yeast, and the starter showed signs of activity very quickly. This stuff is amazing!

 
Reply With Quote
Old 02-03-2007, 05:36 AM   #2
alemonkey
Recipes 
 
Jan 2006
Lincoln, NE
Posts: 851
Liked 5 Times on 3 Posts


Dry yeast always seems to take off like crazy. I think it must have a really high cell count. The only time I've had liquid yeast take off that fast is when I've racked onto the slurry of a previous batch.

 
Reply With Quote
Old 02-03-2007, 08:48 AM   #3
Orfy
For the love of beer!
HBT_LIFETIMESUPPORTER.png
 
Orfy's Avatar
Recipes 
 
Sep 2005
Cheshire, England
Posts: 11,732
Liked 94 Times on 62 Posts


Steve, your wasting time and money making large starters and using 2 packs of yeast for one brew. If you do that then I'd split it four ways for four brews.

I like the Danstar yeast. I brew mainly English style Ales so it's perfect for me. I'm never had a problem. It's fairly neutral so can be used for an alternate yeast in any brew that doesn't really rely on the yeast to add a lot of character to the beer. It gives low esters and a very slight fruity character. It likes to ferment at 17c to 20 c so it sits nice in a house that's not too hot.

Danstar Nottingham certainly does in my opinion.

Be careful, the last time I used a yeast cake the Ferment was rapid, it was vigorous in under 45m inad had completed in under 24 hours. I was worried that it may damage the brew with off flavour from stressed yeast pissing in my brew but it was fine.
__________________
GET THE GOBLIN
Have a beer on me.

 
Reply With Quote
Old 02-03-2007, 11:52 AM   #4
boo boo
Recipes 
 
Jun 2005
Hearts's Delight, Newfoundland
Posts: 4,165
Liked 35 Times on 30 Posts


Steve, you don't need a starter for dry yeast. You could have pitched the two packs directly into the brew and it would have been perfect. The dry yeast contains enough yeast to do the job you want it to do. In my case 1 pack usually does me for a 23 litre batch.
In fact making a starter for dry yeast hurts the yeast due to it rapidly consumming the nutrients in a starter leaving the yeast to die or mutate.
__________________
How do you BBQ an elephant....first you get your elephant....

 
Reply With Quote
Old 02-03-2007, 12:37 PM   #5
sonvolt
Recipes 
 
Feb 2006
Posts: 901
Liked 10 Times on 6 Posts


Ya'll knew that I would eventually stick my nose in this thread and repeat my mantra:



Nottingham=Best.Yeast.Evar


Don't worry Steve, I doubt you will ruin your beer. I have used the yeast cake from batches fermented with Nottingham. There was a lot of yeast in the cakes. Orfy is right, fermentation will start in under an hour and finish within a day. It is intense, but Nottingham is up to it. I wouldn't worry about making more yeast than that, though. One package in a 1.055ish beer is plenty, especially if you rehydrate.

 
Reply With Quote
Old 02-03-2007, 01:12 PM   #6
EdWort
HBT_LIFETIMESUPPORTER.png
 
EdWort's Avatar
Recipes 
 
Jul 2006
Bee Cave, Texas
Posts: 11,914
Liked 337 Times on 169 Posts


Nottingham Rocks! My Haus Pale Ale usually is finished in a day. Good stuff!

 
Reply With Quote
Old 02-03-2007, 03:34 PM   #7
david_42
 
david_42's Avatar
Recipes 
 
Oct 2005
Willamina & Oak Grove, Oregon, USA
Posts: 25,593
Liked 151 Times on 142 Posts


Properly hydrated, Nottingham will give you about 100 billion active cells. That's plenty for 5 gallons. Two packets will do the trick for high gravity worts.
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

 
Reply With Quote
Old 02-05-2007, 03:01 PM   #8
Steve973
Recipes 
 
Aug 2005
Baltimore, MD
Posts: 297

I was afraid that the yeast was consuming the wort sugars too quickly, so when it was really going, i put it into the fridge to minimize that problem. We finished by 3-4pm, and i checked it before bed and it was blowing off foam and showing crazy activity. It was going even stronger this morning. The starting gravity was 1.052, and if this will be ready to keg in a day or two, that will be perfect!

 
Reply With Quote
Old 02-06-2007, 12:01 AM   #9
boo boo
Recipes 
 
Jun 2005
Hearts's Delight, Newfoundland
Posts: 4,165
Liked 35 Times on 30 Posts


If you think Nottingham rocks then try S-04. Fast worker, clean looking wort with a hard compacted sediment.
__________________
How do you BBQ an elephant....first you get your elephant....

 
Reply With Quote
Old 02-06-2007, 12:14 AM   #10
jcarson83
 
jcarson83's Avatar
Recipes 
 
Jun 2006
Springfield, MO
Posts: 928
Liked 15 Times on 10 Posts


Nottingham huh. Might have to try that. Is that primarily for the pale ale?

Edit: Thats a lot cheaper than the wet stuff.


 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Danstar Nottingham pitching.. mandal Beginners Beer Brewing Forum 24 05-17-2009 11:43 PM
Sub for Danstar Nottingham Yeast??? mangine77 Recipes/Ingredients 7 11-06-2008 09:31 PM
500 gram Danstar Nottingham or Safale 05 brewjunky Recipes/Ingredients 4 08-11-2008 05:51 PM
what do you think of Danstar Nottingham Yeast LS_Grimmy All Grain & Partial Mash Brewing 36 03-26-2008 08:17 PM
WLP039: Nottingham or Danstar Nottingham dry yeast ate-star All Grain & Partial Mash Brewing 3 10-17-2007 04:43 PM


Forum Jump