Soulive
Well-Known Member
My session ale with an OG of about 1.045 was just dominated by Nottingham. In no more than 30 hours @ 65F, it has already fermented out completely. I'll be drinking this baby by next weekend 
I <3 Nottingham
- Thread starter Soulive
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ohiobrewtus
Well-Known Member
I use Nottingham in all of my beers that don't require a specialty yeast. 1 pack (pitched dry) finishes my 1.060 APA to 1.010 or lower in 48 hours everytime.
Nothing comes close for the price.
Nothing comes close for the price.
beerbuddy
Well-Known Member
Used Nottingham for the first time in my last brew and it was the first time I hit my expected FG.
Nottingham is a beast! I use it in pretty much everything. It's a great neutral yeast and it ferments like a mad-man (if a mad-man were capable of such things).
brewt00l
Well-Known Member
Nottingham, Windsor, S04, US05, S33 are all great dry yeasts in my book
Kevin K
Well-Known Member
I love Nottingham too. These are pics of my first brew. I wasn't sure if this was normal, but you guys assured me it was, and this beer kicked ass.
Evan!
Well-Known Member
I like US-05 too...gets the jarb done for pennies...
ScubaSteve
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Ya gotta be careful with that stuff. You might ferment your hand off if your skin comes in contact with it 
I always keep a few pack of Nottingham , us-04 and 05 on hand. They are all great.
blacklab
Banned
I'm a Safale 05 fan as well.
<post whore project in full swing>
<post whore project in full swing>
Do you think that this yeast would work good for a Scottish Export Ale. I am looking to save a little cash and this would save me like 7 bucks as opposed to White Labs Edinburgh. The recipe is below in my signature.
OP
OP
Soulive
Well-Known Member
drevilz4l said:
You could use Windsor or Fermentis S-04 for that recipe...
wildwest450
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Will this yeast work for all ales? And do you pitch 1 or 2 packet's? It would be nice to save some money on extract kit's.
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Soulive
Well-Known Member
wildwest450 said:
Yes but it will leave the beer slightly drier than US-05 for example. IMO, drier is better with all extract recipes. Pitch one packet for anything below 1.070, two if its bigger...
Glibbidy
Well-Known Member
Gotta love lightning fast ferments!
Never used nottingham, but I love US-05. I use it in everything that doesn't need a yeast character. I did order a few packs of nottingham with my las AHS order just to see if I like it better than us-05.
sirsloop
Well-Known Member
Notty FTW... I just used it to know down the FG on a big belgian. I think the belgian yeast gave up at 73% and I wanted to get 76%ish... pitched 22g of notty in secondary and let it burrrrnn
nottingham is a lovely, lovely yeast. i've been using it almost exclusively lately for my regular ales (no belgian/wheat of course)
Soulive said:My session ale with an OG of about 1.045 was just dominated by Nottingham. In no more than 30 hours @ 65F, it has already fermented out completely. I'll be drinking this baby by next weekend
Wow drinking it after a week?
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OP
Soulive
Well-Known Member
budbo said:
You betcha
Nottingham came with my first kit (BB Weizenbier), and it was fermenting at 71F in 8 hours. It's now been 24 hours, and it's at about 2 bubbles a second.
Very exciting. I guess it'll be done quick so I can get it in bottles!
Very exciting. I guess it'll be done quick so I can get it in bottles
!
no, leave it for several weeks, then put it into bottles. in the meantime brew another batch. just because it finishes fermenting fast, doesn't mean it's "done." it needs time to condition.
trust me
trust me
LS_Grimmy
Well-Known Member
Ya used it the first time also and it fermented out in less that 48 hours
mrk305
Beer Dude in the Sunset
......try adding some trub from a Nottingham brew to a new brew! Instead of pitching over a yeast cake, I scooped out maybe 6oz. of trub and added that with a new pack of hydrated Nottingham. I had bubbles in less than two hours. Still 1 per second after two days.
Rehydrate it! Put it in a little warm water before pitching and let it just hang out. You thought it was a beast straight from the pack into the wort, try this, it will begin a ferment in 2 hours! I always worry about it jumping out of my little mason jar like the blob and fermenting me to death, just a foamy pile of bones on the floor.
