Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Anyone use Nottingham dried yeast?
Reply
 
Thread Tools
Old 05-08-2006, 12:28 PM   #1
sonvolt
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2006
Posts: 902
Liked 10 Times on 6 Posts

Default Anyone use Nottingham dried yeast?

If so, how is it. The only thing that I can find on teh interweb is the catalog blurb . . . high floc, clean taste, etc.

Anyone use it regularly? Any comments about its performance? taste?

I just used it in a porter I brewed this weekend. Fermentation started rather quickly (I do starters even with dried yeast) and seems to be going well.

I noticed that the packet says that there is no need to aerate . . . I did anyway.

I am always very curious when using a new yeast strain.


sonvolt is offline
 
Reply With Quote
Old 05-08-2006, 12:35 PM   #2
RichBrewer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
RichBrewer's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Denver, Colorado
Posts: 5,859
Liked 123 Times on 59 Posts
Likes Given: 106

Default

From everything I've read, dried yeast doesn't need a starter or aeration. Something about the way it is made. The only thing you are supposed to do is rehydrate the yeast in water only.


__________________
Cheers,
Rich
RichBrewer is offline
 
Reply With Quote
Old 05-08-2006, 01:49 PM   #3
uwmgdman
Feedback Score: 0 reviews
 
uwmgdman's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Oregon, WI
Posts: 679
Default

I brewed an amber ale with it, and thought it worked great. Very quick working yeast and left a nice clear beer that was slightly dry, it made a very good beer. The only thing I noticed was it took my bottles about 3 weeks to fully carbonate, with other yeasts (1056) I've had full carbonation in 1 to 2 weeks at the same temperatures. But overall I'd use it again if I'm looking for a clean tasting, slightly dry beer.....my $0.02
__________________
#######################
Coming Up: Pompous Mudblood, Coffee Imperial Stout
Production: 2015 Makers Mark Bourbon Barrel Stout, Thug Life Double IPA

Drinking: 2013 & 2011 Makers Mark Bourbon Barrel Stout, American Barleywine
uwmgdman is offline
 
Reply With Quote
Old 05-08-2006, 01:55 PM   #4
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,674
Liked 141 Times on 134 Posts

Default

I use Nottingham frequently. It has a neutral flavor and good attenuation, which is really all you need for darker ales. Dried yeasts have far more active cells (about 10 times as many) as liquid yeasts, so they don't need starters. The downside of dried yeasts is the lack of variety because most ale and lager yeasts can't survive drying. Since I don't make lagers and rarely make ales (like Belgians) that are dependent on yeast characteristics, I just keep some Nottingham and safale04 handy.
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk
david_42 is offline
 
Reply With Quote
Old 05-08-2006, 01:59 PM   #5
Ivan Lendl
Feedback Score: 0 reviews
 
Ivan Lendl's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Wimbledon Finals
Posts: 1,312
Liked 7 Times on 6 Posts

Default not aerate?

Your not supposes to aerate the wort before pitching dry yeast? is this right?
__________________
Primary: empty
Secondary: empty
Bottled: Barbarian IPA
Up next: Configuration 9
Ivan Lendl is offline
 
Reply With Quote
Old 05-08-2006, 02:25 PM   #6
sonvolt
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2006
Posts: 902
Liked 10 Times on 6 Posts

Default

Quote:
Originally Posted by Bjorn Borg
Your not supposes to aerate the wort before pitching dry yeast? is this right?
It says this directly on the package of dried yeast I used. Nevertheless, I aerated like I normally do.

I also make starters from dried yeast. I figure that it ups the cell count even more, which is never a bad thing. When I do this, I usually see some fermentation activity in the primary after just an hour or two. When I don't make starters, I usually pitch at least two packets of dried yeast. Overkill, probably, but I don't think you can pitch too much yeast.
sonvolt is offline
 
Reply With Quote
Old 05-08-2006, 04:24 PM   #7
SteveM
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2005
Location: Philadelphia area
Posts: 1,566
Liked 10 Times on 10 Posts
Likes Given: 90

Default

I use Nottingham often - more than any other yeast. It works fine with no starter and no special requirement for aeration. I boil my wort, chill it and put everything in the fermenter. Then I simply open the yeast and sprinkle it on top of the fermenter and seal everything up. Normally it is bubbling away with at most a day, and the results have been excellent. I have not had to wait extended periods for carbonation once I bottle - usually, using about 3/4 a cup of priming sugar per batch, I have an acceptable head after a week or less in the bottle.
SteveM is offline
 
Reply With Quote
Old 05-08-2006, 05:23 PM   #8
Monk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2006
Location: The Command Center
Posts: 580
Liked 1 Times on 1 Posts

Default

What styles of ale is Nottingham good for? I wanted to make a bitter, but I don't know if this is the right strain. I'd like to use dry yeast for this one batch, because I'm teaching a friend how to brew.
Monk is offline
 
Reply With Quote
Old 05-08-2006, 06:17 PM   #9
PFlint
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2005
Posts: 39
Default

Quote:
Originally Posted by Monk
What styles of ale is Nottingham good for? I wanted to make a bitter, but I don't know if this is the right strain. I'd like to use dry yeast for this one batch, because I'm teaching a friend how to brew.
I made a low gravity pale ale with Nottingham a few weeks ago and it turned out great. It is fairly dry and has little yeast character. If your looking for a dry yeast with a fruitier and sweeter flavor maybe check out Danstar Winsor or Fermentis Safale-04.
PFlint is offline
 
Reply With Quote
Old 05-08-2006, 06:24 PM   #10
Dude
Will work for beer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Dude's Avatar
Recipes 
 
Join Date: Jan 2005
Location: Knob Noster, Missouri
Posts: 8,843
Liked 76 Times on 66 Posts
Likes Given: 9

Default

I made a cream ale with Nottingham yeast and it turned out really clean. The sample tasted like a classic cream ale--almost lager like because it was so clean.

I'd use it again.


__________________
On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark
Primary: Lake Walk Pale Ale
Secondary: Summit IPA
Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat
Planning:
Gone But Not Forgotten:

www.IronOrrBrewery.com
Dude is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Dried Coopers Ale Yeast beretta Fermentation & Yeast 1 09-27-2009 08:10 AM
ESB w/ dried yeast? michael.berta Recipes/Ingredients 10 01-22-2009 01:56 PM
Starter from dried yeast? Poppy360 General Techniques 19 01-06-2008 05:27 PM
WLP039: Nottingham or Danstar Nottingham dry yeast ate-star All Grain & Partial Mash Brewing 3 10-17-2007 04:43 PM
Rehydrating Dried Yeast Too Soon? DanTheMan Beginners Beer Brewing Forum 7 12-30-2006 12:24 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS