I've had the same issues with Notty recently... I get full-on fermentation every other time within 12 hours so it's gotta be the yeast.
I heard about the Notty price hike a few weeks ago and decided to stock up. I wish I remember where I read about it, because it seems like a Danstar representative explained that Nottingham had been reformulated and this was part of the reason for the increase in price.
Found it. Hope it is ok to link to another forum, but scroll halfway down the page and you will see the Notty representative discuss the "new and improved" version. First hops, now yeast! - ProBrewer Interactive
My LHBS wants 7.95 for a packet of new Nottingham. US-05 it is for me if I want to use neutral dry yeast now.
Your LHBS is fricking crazy or does not want to sell Nottingham. That's more than what I pay for a vial of White Labs.
Yep. They charge the same amout for Notty as they do for White Labs now. For 2 bucks apiece I just bought a couple of US-05. I love Notty yeast but certainly not at that price.
I know white labs has a strain called Nottingham (WLP039), any chance the cashier simply rang up the wrong product?
That is simply insane. Perhaps their supply chain is shorter and a price increase got to them faster but at my LHBS (disclosure I work there on Saturdays and do ALL the ordering) the three wholesalers we deal with have Notty wholesale priced at 0.75, 0.85 and 1.01 as of about 3 min ago (I was signed in as a retailer).
Edit: I know white labs has a strain called Nottingham (WLP039), any chance the cashier simply rang up the wrong product?
I have activity this morning after re-pitching last night. Lots of surface foaming ...but it smells funny to me, not the yeasty, beery smell I'm accustomed to experiencing.
I had to dump the batch. It never cleared and smelled and tasted like grapefruit.... not the kind of mild citrus you get from Cascade. The other half of the batch came out fine. If I use Notty again, I'm doing a starter. Likely will bite the bullet & buy S-05 or WhiteLabs. Too bad
So here is the real thing that confused the hell out of me. I drink the hydo sample and me thinks I made a hefeweizen. No crap! I am defintely getting banana. No other fruit, no off flavors, nice crisp malt and banana. I am really wondering what the hell went on. Temp was at 62 the whole time, which is about 5 deg lower than what i normally ferment notty at.
Im new to brewing, and this is only my third batch. The first two were fantastic! This kit included Nottingham. The lot number isnt totally legible, and I cant read the first numbers. It does end in 110V. The Exp. Date is 01-2011. (Sounds familiar)
I pitched at 75 F, and my SG came in at 1.060. Just what the kit called for. After 40 hours there were no signs of life in my airlock. I checked the gravity and still read 1.060. Im concerned but this forum has given me comfort knowing that it appears I didnt screw up.
Now Im at 55 hours and WOW! I just noticed a bubble. After watching for 10 minutes with no more activity I felt like moron watching a test pattern on TV. (Now if you know what a test pattern is you know Im not a youngster) From what Ive read, I should be patient and within the next 24 hours it should be working well.
If not, should I pitch yeast again? I cant purchase Nottingham in this area, is there a substitute I can use for American Nut Brown Ale? If it takes 72 hours for the yeast to start, will this influence the taste?
Thanks in advance, and if this brew does not work my enthusiasm for my new hobby will not be weakened.
Is everyone re-hydrating them how the packet says to? That's what I always do.
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