Nottigham crapped out?

[jeliasik]

Hey all. Need some advice.

I made a barleywine, OG 1.092. Pitched four packets of re-hydrated Nottingham into 6 gallons of wort. Krausen started after 6 hours. Now, a day and a half later, after some good krausen traveling up the blowoff tube, its completely gone. Still quietly bubbling away, but very slow. Made sure lots of oxygen when I first pitched, and then gave it another vigorous swirl today. Still slow bubbling.

Anything to worry about? This is a high gravity beer, but I think I pitched an appropriate amount. Should I pitch another packet or two, or ride it out and test the FG in a week or two?

 

[j1n]

Id ride it out. i just got 91% attenuation with 1 packet of notty yeast on my blonde ale with a OG of 1.046; FG is 1.004 (6 gallon batch).

 

[Likefully]

Had similar experience with Notties and a stout that came out at 7,13% and totally fine. Let it ride for a bit longer


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[kh54s10]

You didn't mention your fermentation temperature. Higher equals quicker. If warm that timing is pretty normal. It will still be dropping the gravity, so let it ride. I have read that Notty at higher temperatures can give flavors that some do not like.

 

[jeliasik]

Added yeast at 68 degrees. Don't think it got much higher than that. I am letting it get higher now to keep fermentation going.

 

[BigFloyd]

Added yeast at 68 degrees. Don't think it got much higher than that. I am letting it get higher now to keep fermentation going.

I wouldn't do that. Notty is an excellent dry ale yeast (my favorite), but it prefers cooler temps. At 68*F (beer temp), it starts kicking off some funky esters that only get worse as you go higher.

 

[jeliasik]

Well, it just got a little higher, well after primary fermentation was over. I hope I don't get any off tasting esters. It is now fermenting at a cooler 65-68 degrees.