I picked up all ingredients for this recipe yesterday an my LBHS,
got home, looked at the Nottingham yeast packet:
content 11g, pitching rate 1g per 1 liter.
I am making 5.5 gal AG batch.
I paid $4.50 for this packet of dry yeast and now I need a second packet..
This dry yeast is almost $2 more expensive than any of their liquid yeast per 5 gal batch, what's up with that??
Is it superior to any other yeast or my LBHS simply needs money?
Do you guys pitch one 11g packet per 5gal batch or do you use 2 packets?
I will probly bite the bullet and make another trip to LBHS for a second packet since I may not have enough time to make starter now with liquid yeast.
But for future references, based on your tasting notes, which yeast would be the closest substitute in your opinion for Nottingham for this particular recipe?
I scanned this thread and closest strain WLP039 was renamed from Notti to East Midlands Ale Yeast
and seems seasonal.
Other choices were Wyeast 1056, WLP007 Dry English Ale Yeast