OMG! I am in love with Nottingham. Prelude, I told Aaron, from Brewstock (in New Orleans) that I was going to use Nottingham for my first Barleywine ever. He thought that was a great idea but warned me I should use a blowoff tube. I should have listened.
So, I started by batch with 14 lbs. of 2 row and 1.5 lbs. Crystal 60. I forgot to put 5.2 stabilizer in (and I DO think it make a world of difference) so my pre-boil OG was 1.04.
I used 6 ounces of Kent Goldings all together. 3 at 60, 2.5 at 30 and .5 at 5.
I also put in 3 pounds of Briess light DME and a pound of table sugar. I ended up with 1.090. Not what I or Brewsmith was hoping for but I'll live with it. I think not get my mash ph right is what hurt me but whatever.
So, I have a super high beer OG and I figured, "screw it I don't need to hydrate this yeast, I mean I can put it in here now at like 85 degrees and it's gonna go off like a rocket" Boy, was that right! Jesus Christ, this **** made a huge mess. As you can see from the video I have a 7 gallon bucket. It **** all over it. I had a large mess to clean up and this video show after I put the blow off tube on. MY god I Love this yeast. I mean seriously, it's like a rocket. I have heard the attenuation is good so with my 1.090 I'll probably get about 1.010 or 1.008, but even 1.015 or so would be good. Either way I think that'll be good because I want longevity in storage.
Anyway, I found a new favorite yeast for beers that I was high alcohol with... btw. I know I'd get more FG if I had higher mash temp. But this mash was a steady 152 to 150.... so not to bad. I think I'll probably end up with like 1.012. That's my guess.
Anyway, I like this yeast... never thought I love a dry yeast so much.