300RUM
Well-Known Member
I don't get what you're trying to imply... sorry.
Only Nottingham has a sensitivity to the select brewer's having the problem.
I don't get what you're trying to imply... sorry.
Any yeast will go bad with improper handling. It has nothing to do with the fact that it's Nottingham. It could be that the bad packets all came from the same case or the same pallet.Only Nottingham has a sensitivity to the select brewer's having the problem.
S-05 would be closer to Nottingham than S-04. About 2 weeks ago I tried to use 4 packets of Nottingham from the same lot number as posted above. I always rehydrate my yeast, and noticed that 2 out of the 4 hardly foamed up at all and had a nasty smell to them. I poured them down the drain and pitched some S-05 instead. Between this and the issues I had with the recall batch, I think I might be done with Danstar yeasts.
okthere really is not a problem with this yeast. It is you.
See
https://www.homebrewtalk.com/f39/fermentation-can-take-24-72-hrs-show-visible-signs-43635/
There really is not a problem with this yeast. It is you.
see
https://www.homebrewtalk.com/f39/fermentation-can-take-24-72-hrs-show-visible-signs-43635/
Well I'm at 36 hours on my latest pitch and no visable signs of fermentation. all my other pitches started at about 18 hours.I think I'll give it another 12 and repitch. my wort might have been too hot when I pitched friday night, and i just remembered i forgot to Aereate this time
Do you honestly think that no one taking part in this understands how long it takes for fermentation to start? Did you really think that posting your comment would be useful and helpful?
[Edited for clarity.]
Well I'm at 36 hours on my latest pitch and no visable signs of fermentation. all my other pitches started at about 18 hours.I think I'll give it another 12 and repitch. my wort might have been too hot when I pitched friday night, and i just remembered i forgot to Aereate this time
This is the only forum that is convinced that Notty is ruining their beer.
I remain unconvinced that there is a problem. Note that this is different than assuming there is no problem.
Rover, I can't explain that. Really, your question would only mean something if SA05 and Notty were made by the same manufacturer, at the same plant, shipped on the same day, and pitched into identical fermenters full of the same beer. What I'm saying is that there are many variables, many places for something to happen that negatively impacts your beer. Really what is needed is some controlled testing with everything done properly- yeast rehydrated per spec, appropriate aeration and nutrition, appropriate ferment temps, and so forth. I'm not terribly inclined to put in the effort for that, since as I mentioned, I am having no trouble with this yeast.
What I did do, since it's a lazy day for me, was search these forums:
Realbeer
Northern Brewer
AHA
Brewer's Network
Morebeer
Morebeer had one reference to a bad batch with notty, expiration 9/2011. Northern Brewer had one reference, but the brewer was brand new and assuming that his yeast wasn't working because the airlock wasn't going. Even a google search for "bad nottingham yeast" only turned up results from the 2009 recall (which, by the way, was for slow starting yeast, not dead yeast).
This is the only forum that is convinced that Notty is ruining their beer.
I remain unconvinced that there is a problem. Note that this is different than assuming there is no problem.
so ijus popped the top off the fermentor. there was a nice thick layer of what looked like marshmallow creme with small pockets of yeast in it. I Aereated and repitched anyway. perhaps it was my Airlock not working well. Anyhoo, i waited about 10 minutes,looked again into the fermentation chamber and it was bubbling away happily, just like the notty always does for me. i mark this down in my book under the patience section
There is really no reason for people to make this **** up man. I am, as I am sure most people are who pay attention, thoroughly aware of appropriate procedures for pitching and the possible variables associated. The presumption that this is just a bunch of idiot newbee brewers making stuff up just irritates me no end. There *is* a problem, and posting about it is *responsible* and frankly one very good reason for having public, open, non commercial forums in the first place.
FWIW and YMMV and I'm done writing about this!
Steve da sleeve
Not all Nottingham is not right -obviously, some of it, maybe most of it works fine. But I've seen, with my own eyes, a problem. If you've been fortunate and not seen an issue, good for you. That doesn't mean one doesn't exist.
, let me ask- have you informed your supplier? lanlx, have you informed yours? Have you posted anything about the specifics of your supply, fermentation, temps, etc in this thread?
Interesting. Your posting history certainly shows no signs of having done so. I'm talking pitch temp, ferment temp, original gravity, aeration yes/no, nutrient yes/no, rehydration yes/no, place of purchase, and so forth, not "omg 72 hour start notty suxxx". I do hope you contact Danstar and give them good information.Yes, to all of the above, in this thread or another. And yes I still have my empty sachets and will contact Danstar.
(this is for dwarven)
Yes, thank you, I now understand no problem has ever existed with notty, the moon walk was staged, the CIA killed JFK, and the government blew up the twin towers, because I can't prove otherwise.
Wow..........
Proof this lot of yeast, or don't.......I don't care.....
Like Steve Da Sleve, I'm done here now.
There is no problem... I pitched US 05 and 12 hours later had Krausen and airlock activity.
Ohh my Notty starter done the same time still nothing visable however I did not take gravity reading, but the yeast is still laying on the bottom
I will apologize now. I'm at work and don't have lots of time to read. Pitched Nottingham, same lot #, into a batch of Eds Haus Pale wart at 68 degrees, split into two carboys. 72 hours nothing. No change in gravity. Will be going by AHS in a little bit. I'm going to get liquid yeast to re-pitch. Do I just aerate and pitch or what. Sorry but I need a quick answer. Thanks once again for the guidance.
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