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If everyone who uses Nottingham dry yeast will just start "proofing" thier yeast prior to pitching, I think we can solve this problem. I have not totally given up on Nottingham yeast, but I will never again just throw it in the fermenter and assume it's good...

I am advocating "proofing" of yeast especially Danstar Nottingham prior to pitching. If you do this you may never pitch "questionable yeast" ever again.

For those folks who have actually contacted Danstar about the apparent problem with Nottingham, has anyone gotten a response? Because I have never recieved any response about this problem...

I have never heard of this before, what exactly do you do with the olive oil?

I have come to the conclusion that I really do need to rehydrate and "proof" my yeast. From this day forward I have a new plan. ( my plan in no way implies that anyone who has an alternate way of doing things is doing anything wrong, it's just what I have determined that I need to do to keep...

Thank You, I ordered some us-05 today.

OK That's atleast kind of funny. I don't mind being insulted as long as you put some thought into it. :) :mug:

I don't think name calling is a good way to make your point. If you have something productive to add to this discussion great. If not, I don't think anyone really wants to hear your obnoxious drivel.

I know that pinholes in the packaging was said to be the cause last time. But I am not sure I really buy that. Also, no one has reported finding any pinholes this time... Need to find the "smoking gun".

Ok - I duplicated Fletch78's experiment. However, my yeast was obviously "good" yeast. It rehydrated well in 76 degree water. Five minutes after pitching my yeast had a nice layer of foam on top. After 20 minutes it was actually bubbling and the foam was about 1 inch thick. Conclusion: My...

Fletch78 you rock! Thanks for the pics.

Great pictures! Bottom line is that this yeast did not "proof". Please continue to keep us apraised of any developments. I have anothe pack of this yeast lot and I think I will try the same experiment today.

Good to know that not everyone is having issues with this lot of Nottingham yeast. However, some people obviously are having problems. I think it is helpful for everyone to share their experiences. Maybe that way we can possibly figure out what is really going on to cause the problem. Is...

My experience was very similiar. Very slow to start--thin runny yeast cake. Not at all what you might expect from Nottingham yeast. I wish Danstar would address this issue...

Was it lot number: 1080961099V exp. 12 2011 ?

That is the lot number that folks are currently having issues with. However, it seems to be about 50/50 on wither any one package of this yeast is bad or not. (not hard data--just and observation)....

Just for grins, why don't you drop a table spoon full of corn sugar (dextrose) or DME in it to see if you get a reaction. If not, it's dead...

Dude, yeast is cheap. Don't take the chance, get some fresh yeast and pitch that stuff in the trash can.

Good deal! Let us know how fast the US-05 takes off. I am thinking that I will try US-05 for my next brew...

I would wait a month at 68 degrees and then see what it tasts like. Or better yet, send it to me and I will conduct a thorough scientific evaluation of all the esoteric qualities of your beer. :) I love Octoberfest!