New bad lot of Nottingham yeast ???

[mullenite]

Pitched 6 hours ago, the bucket lid is under pressure and, much to the displeasure of my cats, the blow off bucket is bubbling every few seconds.

That is two batches of beer brewed with this batch and no issues with an extra long lag period.

I'm not worried about this batch of yeast at all.

 

[RavenChief]

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 altogeather or a mutation? Others have reported strange odors. Anyone else notice flocculation characteristics that don't match with Danstar Nottingham?

 

[MickeyD]

I bought a packet with this lot number and it didn't really foam up at all when I was proofing it. I added a packet of windsor I happened to have on hand on top of the notty and it started foaming up within 10 minutes or so. Not sure what is going on with this lot but I e-mailed danstar.

 

[King of Cascade]

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 brewing a batch to wait 72 hours and get beer that is "off". I have had mostly good luck with Nottingham but lately it has been slow. Bottom line is I am looking for other yeasts to sub for Nottingham. If I use Nottingham again I will be sure to "proof" my yeast before I pitch.

I have to agree with this…In the 15 years that I have been brewing I have never had a lag time more then 24 hours. I build my yeast up from a slant and pitch at high krausen so I know it is active when it hits my wort. I couldn’t imagine pitching more yeast after 72 hours then waiting another 72 hours to get it going…that’s almost a week.

 

[Rover]

I'm starting to think that this yeast might be very heat sensitive. I'm wondering that if the people (me included) who have had very slow starts ordered the yeast and it got to hot in the transit, and that's why we are seeing the inconstant lag times with so many brewers.

I just bought 4 packs of the Nottingham lot# from a LHBS here on vacation. When I get back I am going to leave one pack outside in the heat for a few days and hydrate three packs, one of which will be the one that I leave outside to mimic a shipping experience. The yeast I had problems with had no foam, and sank to the bottom in a weird mess, so it should be easy to see if that's where this is coming from.

We'll see what happens.

 

[akardam]

Got a bad batch of Nottie yeast myself! tried proofing two and didnt get much. no foam plus very sour smell. .. and that over here on Crete!

 

[Rover]

That's exactly how mine acted and smelled.

 

[tagz]

I used this lot # on a amarillo blonde two weeks ago. Fermentation started overnight with rehydration; <12 hours after pitching. Batch fermented out (1.008) in 4 days at ~68*. Samples tasted good.

Thought I'd keep adding to the anecdotal evidence. Pitched another (rehydrated) pack from this lot last night. This morning (< 12 hrs later), foam and pressure are building.

On a side note, I've aerated these batches pretty well and that may be a factor in the good start times. First, I pour the cooled wort through a collader into my bottling bucket. Then, I use the spigot to drain from the bucket to the carboy, which is another 3 foot drop. Might be a procedure that helps if you're not having luck with the usual shake the carboy technique.

 

[mullenite]

Thought I'd keep adding to the anecdotal evidence. Pitched another (rehydrated) pack from this lot last night. This morning (< 12 hrs later), foam and pressure are building.

On a side note, I've aerated these batches pretty well and that may be a factor in the good start times. First, I pour the cooled wort through a collader into my bottling bucket. Then, I use the spigot to drain from the bucket to the carboy, which is another 3 foot drop. Might be a procedure that helps if you're not having luck with the usual shake the carboy technique.

I should also point out that I aerate well using an aquarium air pump with a diffusion stone.

 

[Paramecium]

Used this batch on my brew Sunday, bubbling hard less than 12 hours later. I aerate hard with oxygen and an air stone so maybe that does seem to be playing a role.

 

[lalnx]

you all aerate prior to pitching correct? I have another packet of this lot on hand, and my next 5 gallons is going to be a simple cream ale of 6# 2 row, 3# minute rice, lightly hopped with hallertauer. I'll plan on pitching this lot again, unless my first one tastes like total a$$ Might be a while yet though, football season is here, (I coach 5-6 grade) and when I do end up with some free time, SWMBO may want me to focus my time elswhere!:cross:

Also, If I was to add some carapils to the above grain bill to get some improved head retention, how much would you suggest?

Thanks in advance!

 

[Rover]

Thought I'd keep adding to the anecdotal evidence. Pitched another (rehydrated) pack from this lot last night. This morning (< 12 hrs later), foam and pressure are building.

On a side note, I've aerated these batches pretty well and that may be a factor in the good start times. First, I pour the cooled wort through a collader into my bottling bucket. Then, I use the spigot to drain from the bucket to the carboy, which is another 3 foot drop. Might be a procedure that helps if you're not having luck with the usual shake the carboy technique.

I do the same thing but I pour back and forth about six times till the foam is at the top of my primary.

 

[stevedasleeve]

Well it seems I have this slow start yeast myself. The longest I have ever had a beer go before the airlock saw pressure was 48 hrs, and they have all at least bubbled some. Well this batch of nottingham (1080961099V exp. 12 2011) hadn't pressurized the airlock yet at 72 hrs, so I got a little worried. I peeled back the lid, and there was a shallow layer of froth on there and a nasty stench. I closed it up and went crap, "do I have some sort of infuction or what". I've used notty plenty, and don't ever remember that odor. Being the optomist that I am, I closed it up to let it ride. Now 5 days into this, it has finally lifted the airlock, but I haven't caught it bubbling. decided to check on the odor again, and it has now gone to "roast beefy".

Has anyone come up with any nasty flavors from this batch? I plan on letting this one go longer in the primary so if there are any off flavor's, hopefully it will clean itself up. BTW I have been fermenting this one at 70, to get the more fruity esters that notty can give on the upper end. That being said, I hope I don't end up over the top due to this being a "week" or "stressed" yeast.

I just pitched the same lot & exp and the yeast did smell a bit beefy. Also it did not cream up (like my last batch did not.) I am slightly worried now. I will wait a few days...

 

[stevedasleeve]

lalnx what happened to your brew? Did the smell persist, did fermentation complete appropriately? I got an email from Danstar and I emailed back my last findings and asked them for an address so I could send back a packet I have, same lot same exp + the empty one I used. I am not sure I want to risk this batch to find out if all is OK but might just pitch some S-04 I have. Depends on lalnx's experience maybe?

 

[Rover]

What did they say in their email to you?

 

[lalnx]

lalnx what happened to your brew? Did the smell persist, did fermentation complete appropriately?

Well I'm feeling a little better now, 12 days in, it has just a little yeast on top left to fall, smells like it should, I think it is done, I'm going to give it the rest of the week to clean up and completely floc out, then either bottle or just transfer to carboy. Maybe I'll have a couple friends over and empty a keg of wit that is begging for it then I can skip that whole bottle thing. Either way, the end of the week I'll hydro and taste.

 

[stevedasleeve]

What did they say in their email to you?

"Hello Steve,
I was pretty sure to have answered you, but actually may be not, sorry for that.
This batch of Nottingham (#1087117102) had been testing fine to date unlike the recalled batch from a few months ago, but things can happen along the way to you that could have damaged the yeast.

Thanks to give me your address and I will send you a new sachet.
Sorry for the inconvenience it caused you.
Best regards"

 

[stevedasleeve]

Well I'm feeling a little better now, 12 days in, it has just a little yeast on top left to fall, smells like it should.....

Well I'll give this 3 days then. I am not terribly enthusiastic about this recent change in the yeasts behavior. I think I'll go back to S-05 and S-04 and maybe even infrequent liquid yeasts and starters (what a pain.) I hate stressing over this. My brewing life is generally 1. brew, 2. let Nottingham take over for a few weeks, and 3. keg or bottle. No worries no stress I don't check nothin' for at least 2 weeks and I consistently make the best beer I have every tasted!

Oh well...

!

 

[Clayton]

this thread is still going??

 

[Toecutter]

I got 2 buckets brewing right now with nottingham. Both started with vigor about 18 hours after pitching. This stuff tears through a fermentation, always finishes for me about 3 days after pitching.

 

[RavenChief]

"Hello Steve,
I was pretty sure to have answered you, but actually may be not, sorry for that.
This batch of Nottingham (#1087117102) had been testing fine to date unlike the recalled batch from a few months ago, but things can happen along the way to you that could have damaged the yeast.

Thanks to give me your address and I will send you a new sachet.
Sorry for the inconvenience it caused you.
Best regards"

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

 

[idahoDal]

I have the same lot number and also am experiencing odd behavior (in the yeast!).

I pitched on Friday night 8/13 around midnight (o2 stone aeration). It started bubbling Wednesday 8/18 afternoon.

The smell is really really funky.

I control my ferment temps with a cooler full of water and frozen ice bottles. From Friday to Wednesday I had to change those bottles only twice to keep the temps down (ambient air temp in my house is 78). After the exothermic reaction of actual fermentation started on Wednesday I've had to change the bottles on my normal 2-3x per day schedule that I had to do with all my other beers.

Not worried, I'm sure it'll make beer and I'm sure I'll drink it.

 

[300RUM]

I brewed Ed Wort's Haus Pale Ale on 8-17. pitched Notty(1080961099V exp. 12 2011) No activity after 60 hrs, funky smell. pitched US 05.

I hope this turns out, I'm a new brewer and I don't think I'll ever use Nottingham after this.

 

[stevedasleeve]

Well if your sanitation regime is stellar maybe all is well but I would worry about infection & bacteria from leaving the wort that long before the yeast kicked in. Not that I know anything or anything! I am not going to wait. I'd rather risk overpitching and mixing yeast and whatever outcome from that route than risk letting my beer get contaminated.

Hey keep us posted on your result OK?

 

[Brewenstein]

My brew partner and I made a 12 gallon batch of Ed's pale ale last weekend. We split it into 2 fermenters and pitched a packet of rehydrated Notty into each one. One took off within 12 hours and the other took 36 to show activity. When I mentioned this, my brew partner said that when he hydrated the yeast, one got foamy and the other didn't. They both were from this lot number. I guess that the real test will be in couple of weeks when I sample each one. I will post the taste results then.

I just check this batch. Both had a SG of 1.014 so they fermented to the same degree. Tasted both and they were still a little green, but I could not tell even the slightest difference. The moral (for me at least) is that even though there appeared to be a difference in fermentation characteristics, both packets of Notty did the same thing - so RDWHAHB !

 

[mullenite]

Pitched 6 hours ago, the bucket lid is under pressure and, much to the displeasure of my cats, the blow off bucket is bubbling every few seconds.

That is two batches of beer brewed with this batch and no issues with an extra long lag period.

I'm not worried about this batch of yeast at all.

Just racked this to a keg for holding/"secondary" and took a hydro sample.

From 1.044 to 1.009 in 7 days, not an off flavor or aroma in sight, though it was still a bit yeasty (which is to be expected.)

 

[RavenChief]

I brewed Ed Wort's Haus Pale Ale on 8-17. pitched Notty(1080961099V exp. 12 2011) No activity after 60 hrs, funky smell. pitched US 05.

I hope this turns out, I'm a new brewer and I don't think I'll ever use Nottingham after this.

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...

 

[bassbone]

I just purchased a pack of this last thursday to use in Orfy's mild recipe and had no problems at all!

I never proof dry yeast. I rehydrated it and pitched it into the Wort at 4:00 yesterday. By 8:00 I already had airlock activity, and by this morning it was chugging along at about 1 bubble per second.

I did not write down the batch number, sorry.

 

[robertbartsch]

I just bought 24 packages of dry yeast, several of which are Nottingham Lot number 1080961099V exp 12.2011.

Should I avoid this yeast until any potential recall by the manufacturor is settled, or should I use it in my next brew and expect a very slow fermentation?

I've never used this yeast before and I bought it because lots of folks here seem to like it.

I'd rather not take a chance if there is any question about its viablitiy.

 

[Rover]

No one has said it doesn't work. It's just that many brewers are having long lag times and slow fermentation.