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Old 04-05-2013, 04:18 AM   #11
Apr 2012
Seattle, WA
Posts: 453
Liked 35 Times on 26 Posts

Nottingham and Windsor. 62-64 I ramp up to 70 at 72 hours. 1 package rehydrated into 5 gallons.

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Old 04-05-2013, 04:45 AM   #12
Dec 2012
Tyler, Texas
Posts: 5,268
Liked 759 Times on 652 Posts

Originally Posted by JDFlow View Post
Nottingham and Windsor. 62-64 I ramp up to 70 at 72 hours. 1 package rehydrated into 5 gallons.
+1 on rehydrating.

I suggest that you keep both of those in the low 60's for at least the first week. If you then step them up to 65-66*F for a week or so. That should give the yeast a chance to clean up and leave no diaceytl taste. Running Notty at 70*F is likely to cause some off-flavors.

Since you have a controller (a wise decision, btw), you can do something neat with Nottingham that has worked very nicely for me. For the first week, run it at 55*F. That's 2*F below its recommended range, but it has actively fermented there for me. After the week has passed, slowly step it up to 63-64*F and let it hang there until you reach FG. Finally, give it a couple of days to finish (like a D-rest) at 67* before you cold crash it. The result is very clean and lager-like with full attenuation.

I'm not a big fan of Windsor. It tends to take off fast, run hard for a couple of days, and then poop out well short of full attenuation. I like Notty much better.

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