Nottingham strange fermentation aromas.

Hi all, I used Nottingham for the first time on a brown ale. Started fine, but after a few days I'm getting a strange corn like aroma. Is it normal for this yeast to produce off aromas like that? Fermenting @ 64 deg.

 

I use nottingham all the time, but never have any bad smells... unlucky mate.

 

Is 64*F your air temp or the beer temp?

What temp did you pitch this at?

Rehydrate the dry yeast before pitching?

 

64 is beer temp. Pitched @ 66 in the fern chamber. The smell has diminished a bit each day. Just wondered if this yeast was prone to off aromas.

 

Rehydrated per package instructions.

 

I have smelled the corn smell before while fermenting as well as a sulfur smell. I fermented at about 60 degrees, though. For me, neither carried over into the finished product which were both good.

 

No more than any other ale yeast that I've used. I do use Nottingham quite a bit at cooler temps (mid-upper 50's to start). Good stuff.

 

Thanks for the replies. The krausen has now dropped. Little to no weird aromas, just waiting for the yeast to drop out and clean up.