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Old 12-08-2011, 08:51 PM   #11
ksbrain
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I did the same thing recently on a brown, but with US05 instead of 1056. I saw the same thing as the OP. Notty started faster, moved quicker, and was done sooner. To my palate, it was better at two weeks than the US05. Both batches had the same attenuation, from 1.052 to 1.010.

I drank the Notty batch first, and by the time it was done the US05 batch had come into its own. By now I think it would be hard to tell the two apart. Though I have one bottle of the Notty left which I intend to put side-by-side with the US05.

Now I'm doing it with IPA. Fermentation looked the same as the previous time, with Notty moving much faster. They're both sitting on dry hops right now. I will keg them both up this weekend and see if I like the Notty better. If I do, I might have a new favorite yeast.

Notty is done so fast I could probably have it kegged after a week, no problem. That appeals to me.

 
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Old 12-08-2011, 09:22 PM   #12
Brewnoob1
 
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Notty has become one of my favorite yeasts to use. I've used it in my last 3 brews. They work like champs in there. I just wanna get in there and cheer the little guys on! lol
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Old 12-08-2011, 11:03 PM   #13
bjohnson29
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Stoked to get home and check the gravity of the notty...1056 still going strong.

 
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Old 12-09-2011, 01:53 AM   #14
bjohnson29
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Notty, 1075 to 1012 in 5 days...really liking this yeast thus far

 
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Old 12-09-2011, 12:19 PM   #15
bjohnson29
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Sorry, its been 9 days (looked at the brewlog this morning). I typically leave in primary 2-4 weeks depending on the beer, but am I okay to crash, then transfer? Im planning on secondarying this for a month (~40), then oaking the last week. Sound like a decent plan?

 
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Old 12-09-2011, 03:06 PM   #16
Clementine
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If you are doing this just as an experiment I would like leaving the if off the Oak would allow the differences in flavor to be more dominate. When you transfer you could save a small amount to bottle a few just to see flavor difference.

Clem

 
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Old 12-09-2011, 04:03 PM   #17
bjohnson29
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Not doing it as a test batch for yeast comparison. Want to play around with oak, spices, bourbon, etc, so I can see what results it yields.

 
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Old 12-10-2011, 01:04 AM   #18
ksbrain
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I say if taste is good then move it forward. Otherwise might need more time to clean up.

 
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Old 12-10-2011, 02:26 AM   #19
nukinfuts29
 
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Quote:
Originally Posted by Brewnoob1 View Post
Notty has become one of my favorite yeasts to use. I've used it in my last 3 brews. They work like champs in there. I just wanna get in there and cheer the little guys on! lol
+1. Nottingham is like the mexican day laborers of yeast. Sometimes it can start slow, but it never stays that way, and it tends to finish up and clear ahead of estimated times. For example my Apfelwein was clear by week two, and it is completely done just shy of week 3.

I have a hard cider going right now with Nottingham. Signs were present within an hour, but airlock activity took 24 hours. At 36 hours I was getting one bubble every 40 seconds. At 48 hours I'm getting 4-6 bubbles per second.

My other batch is using Montratchet (spelling) and at 48 hours was 1-2 bubbles a minute.
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Maybe you want to educate yourself instead of just having a bunch of pre-conceived notions based on ignorance.

 
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Old 12-10-2011, 05:07 PM   #20
ksbrain
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I just kegged the IPAs. To me the US05 was better. It had more of that IPA edge I like. The softness of the Notty that was so good in the Brown was not good for the IPA. And I was surprised to find the US05 version clearer than the Notty. I did not cold crash this one, maybe that would have changed things. They both had the same attenuation - down to 1.005 from 1.051! A bit more than expected, but I guess I did mash pretty low.

My conclusion is to use Notty for dark beer and US05 for pale beer. Or Notty to emphasize maltiness and US05 to emphasize hoppiness.

 
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