Originally Posted by Yooper
Well, the yeast should have been ok. It's just that nottingham yeast tastes positively foul when fermentation occurs over 72 degrees with it.
I suspect overpitching, and a too hot temperature, so this beer may not have great flavor.
Sorry for the brief hi-jack
Yooper's response has got me wondering.
I've got my second AG batch sitting in the fermenter at just under three weeks from pitching.
Used 1 pack of Nottingham for 2.5 gallons of 1.078 OG wort. 2.25 Kg Maris otter, 125 g crystal 70L, 28 g chocolate wheat and 454 g Lyle's golden syrup. Nugget for bittering and Kent Goldings/Fuggles for flavour and aroma additions.
Definitely kept ferm temps down in high 50s to low 60s for the first 4 or 5 days. Let temps creep up to mid-high 60s, possibly even lower 70s eventually over the following week.
Right now it has a really pungent, funky, yeasty smell about it.
Was using the entire 11.5g of it in my brew anywhere near overpitching?
Does Notty react badly to 72 plus temps, even after the initial attenuation phase, during the winding down conditioning phase??
Edited to add this was my first batch using my tap water treated with a Campden tab. Didn't realise 'til after brewing this batch that the ratio of 1 Campden to 20Glns is the correct one and mine was mixed at 1 tab for 5 gallons.