Brewed an English IPA yesterday, pitched a rehydrated pack of Nottingham at 10pm. Pitch temp was about 62-63, OG is 1.065, volume in fermentor (6.5 gal glass carboy) is right at 5 gal. I have it in a fridge at 64F. I plan to let it warm up to 68 over a couple days.
This morning at 7am there was movement and bubbling in the carboy, and at 12pm it is more active and krausen is forming.
I've brewed with Nottingham a couple times but I'm not really familiar with it. Heard from a couple guys it eats through sugar real good.
I am wondering if I'm gonna need a blowoff... I have one and I was going to use it, but I guess I didn't clean it well enough last time, it smelled bad, so I threw it out and just put foil on top of the carboy. Maybe I'll get some tubing tonight... I don't want to wish I'd used a blowoff...
So, is Nottingham an aggressive fermenter, in your experience?
This morning at 7am there was movement and bubbling in the carboy, and at 12pm it is more active and krausen is forming.
I've brewed with Nottingham a couple times but I'm not really familiar with it. Heard from a couple guys it eats through sugar real good.
I am wondering if I'm gonna need a blowoff... I have one and I was going to use it, but I guess I didn't clean it well enough last time, it smelled bad, so I threw it out and just put foil on top of the carboy. Maybe I'll get some tubing tonight... I don't want to wish I'd used a blowoff...
So, is Nottingham an aggressive fermenter, in your experience?