Looking to do something with Nottingham...

[taurean]

I'm still doing extracts for now. Sometimes I buy a BB kit, sometimes I use a recipe. I usually use a liquid yeast and now have a few packs of Nottingham laying around. My first two brews were with Nottingham and they both had a flavor in the background I did not like. At the time I had no way to keep my temperatures low and I think this may have been the cause (they both got up around 76-78f.
Now I'd like to give Notty a second chance.

Any suggestions on what styles/recipes are good with Nottingham?

 

[samc]

I did a Cream of Three Crops, you can find the recipe on HBT. I used Notty @ approx 61-62F and the yeast was a good performer and very neutral in this beer. If I was to brew it again I'd reduce the corn and either up the rice or 2 row amounts to fit my tastes.

Make sure you have the current vacuum package yeast as the older packages had some issues in the last batches released.

 

[jjones17]

I'm still doing extracts for now. Sometimes I buy a BB kit, sometimes I use a recipe. I usually use a liquid yeast and now have a few packs of Nottingham laying around. My first two brews were with Nottingham and they both had a flavor in the background I did not like. At the time I had no way to keep my temperatures low and I think this may have been the cause (they both got up around 76-78f.
Now I'd like to give Notty a second chance.

Any suggestions on what styles/recipes are good with Nottingham?

What style do you like? I have brewed pretty much everything except belgians with that yeast with success. A *MUST* for me though, is ferment it below 62F if possible.

 

[betarhoalphadelta]

Notty is a very clean, neutral yeast. I like the high attenuation of US-05 in my APA & IPA recipes, but for some of the mid-gravity beers I've made where I don't want them bone-dry, I like Nottingham. Blond ale, brown ale, probably a fair number of stouts. And it's not *bad* at all in an APA or IPA, it'll ferment them nicely and cleanly.

I doubt I've ever fermented it above 64, though. Keep the temps down, and it'll be a great neutral yeast.

 

[LoveTrain]

I have experienced a very distinct flavor from brewing at high temps with nottingham. Keep it cooler and you'll have better results.

 

[taurean]

Thanks. Yeah whatever I do, I will keep the temps down. I'd like to do something English. I really like Hobgoblin, but I am not sure what style of ale that is. I don't like anything nutty like Newcastle.