Nottingham Ale Yeast

[nicklawmusic]

I've put my second batch of beer on and am using Nottingham Yeast for the first time. Does anyone know, generally, how long this yeast takes to ferment?


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[Aonghus]

I use Nottingham frequently and it finishes up fermenting fairly quickly if the temp is in the 65ish range, around 7 days; It takes a bit longer if cooler. I always leave the beer on the yeast cake for 3 or 4 weeks though as that seems to make better beers (I.E. letting the yeast clean up after themselves). I do not bother with a 2ndary any longer (unless I want a really clear beer).
I would recommend leaving it in the fermenter for 3 weeks; no sense rushing things.

 

[adiochiro3]

2-4 weeks in primary, then bottle or keg. Great yeast to work with. I love to use it for my Choc. Stout & Porters.

 

[badlee]

I ferment Notty at 14-15c for a week or 9 days before letting it free rise and always bottle on day 14

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[Indian_villager]

That yeast can be aggressive. Make sure you have head space or a blow off tube.

 

[nicklawmusic]

So far I've not had any probs with it growing in such a way. Seems quite stable to me. Enjoying the fact that I'm not checking my temperature every two minutes!


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[Hello]

Shortest was 14 days for me. I love that yeast for ciders for sure.

 

[boydster]

I like to start it at about 60F and keep it there for the first 4 days. After that, when it starts slowing down, I let it come up to around 65 to finish. Usually 7-10 days and it's done, but I usually bottle it on day 14. Brewing and bottling are weekend activities for me, not enough time in the schedule to fit it in during the middle of the week.

 

[BigFloyd]

I like to start it at about 60F and keep it there for the first 4 days. After that, when it starts slowing down, I let it come up to around 65 to finish. Usually 7-10 days and it's done, but I usually bottle it on day 14. Brewing and bottling are weekend activities for me, not enough time in the schedule to fit it in during the middle of the week.

Same here, except I'll often start it around 55-57*F for the first few days and slowly step it up to end at 65-66*F.

Keep it cool. Do not exceed 67*F beer temp with this strain during active fermentation.