Nottingham yeast question

After brewing up Bee Caves Haus Pale Ale I read notty yeast can give off some unwanted flavors if fermented too high. I aerated wort with pure o2 for 1 min pitched yeast dry at 70 f. After I put in swamp cooler cooling to 62 f until fermentation kicked off rising temp to 64. May have gone a little higher but after 30 hrs it was still at 64. Now its back down to 62.

So my question is should I pull out of cooler and let it finish out in basement still cool about 66 f. I,ve heard of others letting temps rise before racking. At this point we're 72 hrs on primary so I figure at least another week before racking. FG will determine if time is right. OG was 1.048

 

You heard right about keeping Notty cool. It's a different critter vs. other ale yeasts. I really like the clean ferment it can produce in the 55-60*F range. Even though I've got several jars of harvested liquid yeast in my lagering fridge, I'll probably use it for my next ale batch this coming Friday.

I'd leave it where it is for another day or two before letting it come up to 66-67*F for another week to give the yeast plenty of chance to clean up after themselves.

 

Thanks bigfloyd. I think I may try washing yeast for first time after its done.

 

Don't know what too warm is for nott. I ferment at start temp about 64 (pitch) within 3 or 4 days I'm at 67, no off flavors.

 

Letting it get over 68*F during active ferment. That's too warm for Notty.

 

I've found that even as low as 68 I get noticeable fruity flavors. I've since lowered my ferment temps to 62 ish for Notty. Takes a bit longer to ferment out, but you can raise the temp after the main ferment a degree or two each day to keep it going until it's finished (up to about 70)