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Any way you could document your Nottingham problem with a video? I bet if you post that you might get Danstars's attention...

If you are going to use the yeast from lot # 1080961099V, I would definatly consider making a starter. That way you will know before you pitch if the yeast is performing as you would expect it to. To me, I only want to pitch yeast that I know will have the properties of the yeast strain that...

Please post back and let us know how it turns out... As for me, it I ever use Nottingham again, my plan is to "proof" my yeast! and have an alternative yeast ready to save the day. I hear that "Pac-man" may be a good substitute...

Interesting... I thought the lot folks are haveing problems with was -1080961099V exp 12.2011

Cool post Revvy, I would be interested to know if the "Cry Havoc" yeast today is really has the same characteristics it had in 1983.

Is your yeast Nottingham? If so, what is the date and lot number?

After getting off to a unusually slow start (about 72 hours) fermentation looked normal. However, after 12 days I bottled my beer and the normal solid yeast cake I get with Nottingham was thin and runny. So I thought maybe this yeast is not really the Nottingham strain, but is something else...

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I womder, just exactly how much emperical evidence is needed that Nottingham lot (12/11 lot 1080961099V) product of Austria? has some kind of issue, before someone from Danstar addresses this problem... I like Nottingham yeast but right now I don't trust it. BTW offering to replace a $1.39...

With all due respect, I just don't think I could ever wait 72 hours just to see if my yeast will get kicking. Normally I see bubling in my airlock within 6-8 hours. If I go past 24 hours without signs of fermentation I will repitch with yeast I know is good. I spend too much time and money...

If I pitch at 74-75 ish and my ambient fermentation temp is 69, do you see any problem with that? I know the wort temp increases a few degrees when things get kicking. That's about the best I can do in the summer time here in Delaware. I am using Nottingham yeast...

There seems to be a slow starting trend with Lot number 1080961099V exp 12.2011. Is this a new batch of bad yeast? Are there other bad lots out there also? I think I will start "proofing" my dry yeast just to be safe... Anyone know what other yeast has the same properties as Danstar...

There seems to be a slow starting trend with Lot number 1080961099V exp 12.2011. Is this a new batch of bad yeast?

I am wondering if the pitching temperature of the wort might be a common factor in this apparent slow start problem. My last batch the wort was 68 degrees when the yeast was added. The floor temp in my basement is also about 68 degrees and active bubbling started in just over 24 hours. All my...

Never say never. Like I said before, I have used Nottingham yeast several times with good success. It is summer time, and there is no way to tell how much heat the yeast was exposed to in shipping. I guess this can happen with any brand yeast. I generally have several types of yeast on hand...

I have been using Nottingham for my last 4 batches. All started withing about 4-6 hours. However, I have a batch sitting right now that has not started at the 16 hour point. I plan to wait just a little longer and then repitch at the 24 hour point with SF-04. I thought this dry yeast was...

I see, I was clicking the other option. Thanks for the tool. It should be very useful. :)

All I see is a website trying to sell me some kind of "upload/download" tool ???

Looks great but your website will not let me download this file.... :(

Muntons Gold kits. The 2 can kits...For less than 25 bucks you can make 5 gallons of great beer! Sometimes I add an extra 2 lbs of light DME and make 6 gallons. I get my kits from Brew Gadgets.