416Brewer
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- Nov 9, 2015
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I used Nottingham Ale Yeast to ferment a 5 gallon batch of low gravity blond ale. The characteristics of the fermentation were different then any yeast I've used so far. Just sharing my experience.
12-24 hrs after pitching
Wort is clear
Krausen looks yellowish and globby
No sediment on bottom
No action on blow off
Slow start
48 hrs after pitching
Krausen thicker
Little sediment looks like protein globs
Wort still clear
No action on blow off
72 hrs after pitching
Yeast party
Krausen looks more white
Wort looks cloudy and 'normal'
No action on blow off tube
At this point I swapped the blow off tube for an air lock. The air lock started to bubble (yay) and I went away for three days.
6 days after pitching
Air lock stopped bubbling
Normal amount of sediment
Fermentation over
More yeast then I've seen on sides of carboy
Fermntation Temp 18-19C
I'm sure final gravity will be fine.
I've heard Nottingham yeast is a 'beast' and to expect a very active fermentation. But I've never seen such a slow or soft fermentation.
Does any of this sound familiar?
Cheers.
12-24 hrs after pitching
Wort is clear
Krausen looks yellowish and globby
No sediment on bottom
No action on blow off
Slow start
48 hrs after pitching
Krausen thicker
Little sediment looks like protein globs
Wort still clear
No action on blow off
72 hrs after pitching
Yeast party
Krausen looks more white
Wort looks cloudy and 'normal'
No action on blow off tube
At this point I swapped the blow off tube for an air lock. The air lock started to bubble (yay) and I went away for three days.
6 days after pitching
Air lock stopped bubbling
Normal amount of sediment
Fermentation over
More yeast then I've seen on sides of carboy
Fermntation Temp 18-19C
I'm sure final gravity will be fine.
I've heard Nottingham yeast is a 'beast' and to expect a very active fermentation. But I've never seen such a slow or soft fermentation.
Does any of this sound familiar?
Cheers.