devils4ever
Well-Known Member
I brewed a Blonde Ale yesterday and since I had some Nottingham yeast available, I decided to use it instead of my usual liquid yeasts. According to their website, this yeast exhibits lager like qualities when fermented at low temperatures which would be ideal for a Blonde Ale. So, I decided to ferment at 56 F. After 24 hours, I see absolutely no activity. Is this normal for this yeast at these temps? Should I raise the temp or just wait?