Rover
Well-Known Member
No campden tablet here.
It is sad that the company is not taking appropriate action to address customer issues, especially after it had an earlier recall of a different lot number last year.
I think if enough of the Home brew supply stores send back their stock, they will get the message. I doubt it is just coincidental that nobody who has emailed the Nottingham folks is getting a reply.
Plausible deniability. Acknowledging an email means they're aware of a problem.
I just tried a turbo cider with this batch (1 gallon batch, full packet) and got activity after 24 hours.
Good to see I didn't chase you out of this thread forever. Did you ever send your brew info in to the manufacturer?Yep, if you rehydrate @ the 86-92 deg that they ask for, and do not get that light foamy mass on the top within 20 minutes or so, I would consider it junk. pitch another pack, lot number, or US-05 what ever will work. I found some more Notty at another shop ($.75 :rockin with a different lot#, so I will have that on hand when I pitch my last pack from the lot# in question. (not much confidence in the last pack after 2 duds prior.) And no it is not my process. just pitched a Danstar Munich and a US-05 on saturday with no problems.
What temp did you ferment it at? Nottingham at or above 70 degrees has always given tartness and/or harsh esters.I did get fermentation at around 48 hours but unfortunately it seems my beer is sour though it has never shown any signs of visible contamination either in the carboy or the in the bottles.
I posted earlier that I had used this lot and had success both times... well if success is determine by quick visible signs of fermentation. The most recent usage has produced a beer with a lot of fusels. The ferm temp was in the 65-68 range, so nothing crazy. From all I know about fusels, it can be caused by not aerating enough or underpitching/stressed yeast. I aerated well, so with all the questioning of this lot... it makes me wonder if the yeast is the culprit here. Not positive, but I just dont think i want to chance this lot anymore cause in my experience, even when it appears to ferment fine, i received off flavors. I have to packs of this lot in the fridge, but don't plan on using them..... Danstar really needs to get on this.
Danstar really needs to get on what, exactly? Is your belief that since other people are reporting fermentation trouble, then your reported fusels must be the fault of the yeast, even though no one reporting fermentation trouble is also reporting fusels?
IMHO, these last two posts I quoted are prime examples of what Revvy and Shooter were talking about at the very beginning of this thread: newer brewers getting scared about the yeast because of this thread and convincing themselves that the yeast is the cause of a common beer fault. No offense to you guys, but it's complaints like yours that makes it easier for Danstar to ignore the possibility that there is a problem with their product.
IMHO, these last two posts I quoted are prime examples of what Revvy and Shooter were talking about at the very beginning of this thread: newer brewers getting scared about the yeast because of this thread and convincing themselves that the yeast is the cause of a common beer fault. No offense to you guys, but it's complaints like yours that makes it easier for Danstar to ignore the possibility that there is a problem with their product.
That's certainly reasonable. If I had to guess, I would guess that 11g Nottingham packets are a small portion of Lallemand's profit margin compared to bread yeast and 2kg blocks of beer yeast, and from their perspective, it doesn't hurt to just ignore a few non-industrial complaints about quality. It could be a lot less sinister, but who knows.Sorry if I was ambiguous. My point was to say that I feel Danstar needs to come out and say that they are aware of all the complaints regarding this lot and are testing it or something. It seems that everyone is just upset that there is no response from the company.
Dwarven would of made a good spokes person for Fire Stone when the treads would separate. Could pass the blame from the distribution, to the store owner and then to the user.
Dwarven would of made a good spokes person for Fire Stone when the treads would separate. Could pass the blame from the distribution, to the store owner and then to the user.
I am convinced that it is a bad lot#. Not anything that everyone is doing wrong. The yeast sinks to the bottom when it doesn't proof and it has a bad odor to it. If the few cells of viable yeast finally do get to a number that they can finish the beer it will leave an off flavor. The long lag time is a bad thing.
If it looks bad, smells bad , it's bad. This stuff smelled bad when I tried to proof it.
Inconsistent, unexpected, and bad flavors convinces me that it is a Bad lot #. I had luck with Northern Brewer replacing my bad packets.
Just received this in an e-mail:
"Lallemand has issued a recall of their Nottingham yeast with lot#1080961099V, expiration date 12/2011."
Yeah. I just dumped a batch with that lot #. It fermented just fine, showing krausen within a day. But even fermented at 62 degrees, it's horribly phenolic and undrinkable. The irony is that I did 10 gallons that day, pitched 5 with the notty and 5 with S05. The S05 is wonderful.
Yeah. I just dumped a batch with that lot #. It fermented just fine, showing krausen within a day. But even fermented at 62 degrees, it's horribly phenolic and undrinkable. The irony is that I did 10 gallons that day, pitched 5 with the notty and 5 with S05. The S05 is wonderful.
Yes this is true, but the information was released to our distributors and retailer just yesterday so we need it to "get to the marketplace" via retailers to homebrewers. I will be sending information about this to homebrewing forums in the coming days to allow a few days for retailers to get notification first as we want them to be ready for any consumer requests to return the sachets from this batch. As stated below, we feel there is concern among homebrewers regarding this batch so we would like to remove it from the market as we investigate the nature of any problem.
Thanks very much for contacting us. Your support is genuinely appreciated.
Keith Lemcke
Danstar & Lalvin yeast
Brewed up a Fat Squirrel Clone with Notty last night... at what point do I pitch a packet of S-05 that I have laying around? 36 hours with no drop in gravity?
I don't know about all the other home brewers out there, but this sounds like a wishy-washy answer from Danstar. I have flushed one six gallon batch of beer down the drain because it never fermented, and have another batch that did ferment but with a plus 72 hour lag time and tastes sour. I know that I spend a lot of time reading the published information about the specific qualities of the yeast strain before I buy yeast. I want to be able to count on my yeast to work "as advertised". I really don't care about getting a refund for a $1.25 pack of yest. I want them to acknowledge all the ruined beer, and state how they have found and fixed the problem. Until they do that I will not buy any more yeast from Danstar.
Do you have the empty packet of yeast? Does it smell bad?Is the notty pack was indeed bad, will it already result in off flavors even if I pitch 05?
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