Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Yeast recommendation: alternative to Nottingham
Reply
 
Thread Tools
Old 09-05-2012, 12:20 AM   #1
Troutmaskreplica
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Hamilton, ON
Posts: 11
Default Yeast recommendation: alternative to Nottingham

Could I get some advice about an alternative to Nottingham dry ale yeast?

I've been making the same beer over and over again while I work out the kinks in my all grain system, each time changing only one or two variables to try and exercise some control over the process.

It's come to the point where I think I just don't like Nottingham ale yeast, but I can't be sure, because it's the only yeast I've used so far.

The brew I've been making is a pale ale: some 2 row as a base, some crystal for complexity, northern brewer as the bittering hop and cascade as flavoring/aroma hop.

I can't quite put my finger on why I don't like the result, but I think it has to do with the yeast.

Any suggestions as to a different yeast (or any other modifications I should try?)

Thx



Reason: fixed typo
Troutmaskreplica is offline
 
Reply With Quote
Old 09-05-2012, 12:23 AM   #2
Demon
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Demon's Avatar
Recipes 
 
Join Date: Mar 2008
Location: Willowbrook, IL
Posts: 962
Liked 112 Times on 71 Posts
Likes Given: 10

Default

Try Safale S-05


Demon is offline
 
Reply With Quote
Old 09-05-2012, 12:24 AM   #3
Wakadaka
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Richmond, VA
Posts: 514
Liked 8 Times on 4 Posts
Likes Given: 17

Default

you could try safale us-05. its similar, but different. still a very neutral yeast, but gives a little bit different qualities. what style beer are you going for? if you post the recipe it will be a bit easier to judge. with those ingredients its hard to tell if your making a PA, IPA, or something maltier.

also what temperature are you fermenting at? apparently notty is pretty bad above 70, but it can ferment really cold for an ale yeast, like down to the upper 50s and get a very crisp lager esque flavor
Wakadaka is offline
 
Reply With Quote
Old 09-05-2012, 12:25 AM   #4
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: UP of Michigan
Posts: 65,121
Liked 5934 Times on 4231 Posts
Likes Given: 1514

Default

Yep- those ingredients scream for S05, fermented at 66-68 degrees.

I like nottingham, but to really taste good it needs to be fermented at 60-64 degrees. Above that it gets fruity, and above 70 degrees, it gets a bit foul.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Follow me on facebook: https://www.facebook.com/lorena.t.evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote
Old 09-05-2012, 12:32 AM   #5
Troutmaskreplica
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Hamilton, ON
Posts: 11
Default

i'm going for a pale ale. i think i'll give the safale a try.

any liquid yeast ideas, or should i stick to dry?

i suspect temps might be the issue with the nottingham. i keep the carboy in an ice bath, but i just can't seem to compete with the heatwaves we've been getting all summer.
Troutmaskreplica is offline
 
Reply With Quote
Old 09-05-2012, 01:05 AM   #6
jeremy0209
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Wernersville, PA
Posts: 173
Liked 20 Times on 16 Posts
Likes Given: 22

Default

Quote:
Originally Posted by Troutmaskreplica
i'm going for a pale ale. i think i'll give the safale a try.

any liquid yeast ideas, or should i stick to dry?

i suspect temps might be the issue with the nottingham. i keep the carboy in an ice bath, but i just can't seem to compete with the heatwaves we've been getting all summer.
White Labs WLP 001 or Wyeast 1056. I can tell you from experience that the WLP 001 is very heat tolerant...I fermented it at 72 once and the beer came out excellent.
__________________
Primary: Hop Stand IPA II, BCS Dry Stout
Secondary: Nope
Kegs: SNCA 2014 11% C-40 is way too much
Up Next: 1.036 English Bitter
Puzzle Piece Brewery on Facebook...when I'm not too lazy to update it.
jeremy0209 is offline
 
Reply With Quote
Old 09-24-2012, 06:54 PM   #7
brewkinger
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
brewkinger's Avatar
Recipes 
 
Join Date: Sep 2012
Location: East Podunck, Vermont
Posts: 2,065
Liked 286 Times on 236 Posts
Likes Given: 315

Default

After reading this post, I am wondering about my Irish Red that I brewed 9/22 with Nottingham; If my chemistry and biology memory serves me well, the fermentation process is exothermic and therefore keeps the temp up.

Should I be concerned that everytime that I have checked it the temp is right @ 70 degrees? WIll this make it fruity?
I also noticed in another post that it is not uncommon for Nottingham ferment to slow right down after a couple of days (which mine did)
Am I better off getting the temp down for the remainder of the ferment period?

Does it matter at this point if the majority of ferment is done? As the fermentation slows, will the temperature start to drop as well.
Any input on this would be helpful.

On a side note, the temp was down this morning to high 60's (it was cool last night) and the rate of bubbling had slowed greatly since yesterday. Can a couple of degrees temp difference make for a drastic change in activity, or did the yeast just get the job done quickly?
__________________
Blackbird Brewing

PRIMARY: Centennial Blonde
BOTTLED: Razapple Wine- Vintage 2014
BOTTLED: SNPA Clone
KEGGED:
PLANNING: Blackbird Haus Pale Ale
PLANNING: A Lil' More Ordinary
Do not mistake my kindness for weakness. I am kind to everyone, but when someone is unkind to me, weak is not what you will remember about me.
brewkinger is offline
 
Reply With Quote
Old 09-24-2012, 07:07 PM   #8
bschoenb
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Grand Rapids, Michigan
Posts: 322
Liked 3 Times on 3 Posts
Likes Given: 4

Default

Danstar has a new West Coast Dry Ale Yeast out as well; I'm with you as well.. there is something about Nottingham that I don't like in the Flavor Profile..; Many like US-05, but there is peach flavour I don't like.

For these two reasons I shy away from the two dry yeasts, and us Liquid... but, I would like to try the new Dry West Coast

http://www.danstaryeast.com/products...st-coast-yeast
__________________
~ BIAB : All Grain Made Easy ; Mash, Sparge, Boil all in the same Kettle ~ all you need is a bag and a hook!
bschoenb is offline
 
Reply With Quote
Old 09-24-2012, 07:11 PM   #9
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: UP of Michigan
Posts: 65,121
Liked 5934 Times on 4231 Posts
Likes Given: 1514

Default

Quote:
Originally Posted by brewkinger View Post
After reading this post, I am wondering about my Irish Red that I brewed 9/22 with Nottingham; If my chemistry and biology memory serves me well, the fermentation process is exothermic and therefore keeps the temp up.

Should I be concerned that everytime that I have checked it the temp is right @ 70 degrees? WIll this make it fruity?
I also noticed in another post that it is not uncommon for Nottingham ferment to slow right down after a couple of days (which mine did)
Am I better off getting the temp down for the remainder of the ferment period?

Does it matter at this point if the majority of ferment is done? As the fermentation slows, will the temperature start to drop as well.
Any input on this would be helpful.

On a side note, the temp was down this morning to high 60's (it was cool last night) and the rate of bubbling had slowed greatly since yesterday. Can a couple of degrees temp difference make for a drastic change in activity, or did the yeast just get the job done quickly?
You have a stick-on thermometer so you can see that the fermenter is at 70 degrees?

70 degrees is a little on the high side for nottingham. I like it much better at 62 degrees. It gets fruity at 68-70, but it's still drinkable.

The majority of the esters are formed during the first 24-48 hours of fermentation. Cooling it now won't do anything for the flavor impact.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Follow me on facebook: https://www.facebook.com/lorena.t.evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote
Old 09-24-2012, 11:45 PM   #10
Tantalus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Alexandria, Virginia
Posts: 113
Liked 6 Times on 5 Posts
Likes Given: 4

Default

If you're interested in making your Pale Ale express sort of like an English bitter, try using 1318. (American Special Bitter?) Temperature control is pretty useful on that one though.


Tantalus is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Yeast Recommendation: CDA osagedr Fermentation & Yeast 7 04-19-2012 05:35 AM
Yeast recommendation for hefeweizen william_shakes_beer Fermentation & Yeast 8 12-02-2011 05:05 PM
Need a yeast recommendation rfavors Fermentation & Yeast 8 05-25-2011 05:24 PM
Liquid alternative to Nottingham or S-04 azingsheim Fermentation & Yeast 2 04-21-2011 08:42 PM
Ale yeast recommendation requested btbartlett Fermentation & Yeast 10 01-21-2010 02:41 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS