I'm about to brew an English Style Barleywine with an estimated 1.114 OG. I like using Nottingham for my English style ales. Any opinions on how this yeast will handle Barleywine? What's the top end ABV% it can handle? Thanks in advance.
I'm about to brew an English Style Barleywine with an estimated 1.114 OG. I like using Nottingham for my English style ales. Any opinions on how this yeast will handle Barleywine? What's the top end ABV% it can handle? Thanks in advance.
I've fermented as cool as 57F internal temp with Nottingham, so consider chilling that BW as cool as you can before you pitch the yeast, control the temp over a week or so until activity slows down, then let the temp rise to the mid 60's to finish out.
I'm about to brew an English Style Barleywine with an estimated 1.114 OG. I like using Nottingham for my English style ales..
I made the Barleywine today. OG 1.122. I ended up using a Notty yeast cake from an IPA that had an OG of 1.068. I'll post pictures of the explosive krausen I'm expecting to find tomorrow morning in my catch pan.
I had my fermenter all rigged up for the second coming of the H-bomb. At high krausen, it reached the lid. The krausen has since dissipated, but the brew us still bubbling. I couldn't resist a hydrometer reading after only 4 days. It had dropped to 1.028 already. I'll never doubt the power of Notty again.
BigFloyd...
If one was able to keep Nottingham fermentation controlled at say 55* or 56* which I gather produces few if any off flavors, would you still need to give it that "clean up" temperature rise at the end?
As in a diacetyl rest? Doubtful you need that. It's not a lager yeast, and you really wouldn't be fermenting at lager temps at say 55.
I brewed an ESB with Nottingham, then was going to brew a porter using the yeast cake. But my chocolate malt didn't get here in time so I brewed an Alt instead. Usually I use Alt or Kolsch yeast, but I figured the Notty would probably work also. In 6 days it went from 1.056 to 1.012, and the hydrometer sample was delicious. It fermented at 56F, now I'll let it rise to 63 until Tuesday so I can brew that porter and use the yeast cake.
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