Nottingham dry yeast

[sablesurfer]

If you want to see the monster in Notty, brew it in the mid 70's. I've done this and I can assure you that nobody should ever allow Notty to ferment in the mid 70's.

But yeah, everything everyone is saying about Nottingham is true. It is clean and plays nice if you keep the temperature down where it needs to be. If, for any reason, you think you might not be able to keep the temperatures down; well, you've been warned.

Well, not sure what anyone's "warnings" are worth without actual examples and I did try looking up any ferments in the 70's. Most of what I got was that some more fruitiness comes out and that is exactly what I wanted.

I have brewed plenty of beers with Nottie in the 60's, this one I wanted to try in the low 70'sF. It started at 70 for first two days, then has been 73 for rest of the time. Seems very happy. If anyone has links to actual brew results for being hot/fusel, I'd be happy to read them. But all the 'dire predictions' don't help people experiment.

 

[Chadwick]

Well, not sure what anyone's "warnings" are worth without actual examples and I did try looking up any ferments in the 70's. Most of what I got was that some more fruitiness comes out and that is exactly what I wanted.

I have brewed plenty of beers with Nottie in the 60's, this one I wanted to try in the low 70'sF. It started at 70 for first two days, then has been 73 for rest of the time. Seems very happy. If anyone has links to actual brew results for being hot/fusel, I'd be happy to read them. But all the 'dire predictions' don't help people experiment.

Hot and fusel are not the characteristics that I experienced with Notty when fermented warm. I took exception with the flavor in general. It seemed to create a very pronounced sharp flavor that had a certain tartness that I simply could not enjoy. Before I was able to control my fermentation temps I experienced this recurring flavor every time I used Notty. US-05 and even S-04 did not produce this flavor, even when fermented in the mid 70's, so I attributed it to the Notty yeast.

Of course, there are other factors that could be creating my experience. It could be my water profile disagrees with the yeast. It could be many other things. To be fair toward Notty, once I was able to control fermentation temps and get things in the mid 60's, the flavor I found to be disagreeable mostly vanished.

 

[sablesurfer]

It seemed to create a very pronounced sharp flavor that had a certain tartness that I simply could not enjoy. Before I was able to control my fermentation temps I experienced this recurring flavor every time I used Notty.

To be fair toward Notty, once I was able to control fermentation temps and get things in the mid 60's, the flavor I found to be disagreeable mostly vanished.

Ah, ok, that I can look out for on this beer. But then I did put a lot of blood orange into the beer, so it may not stand out this time.

 

[JohnSand]

I agree with Chad. I brewed Centennial Blonde and BeeCave Haus Pale with it over the summer. In spite of using a water bath, temps rose to about 73 while fermenting. Both batches had an unpleasant flavor, sharp. This aged out over time, both now taste as they should. I've made both recipes successfully before, keeping temps under 68 iirc.

 

[JohnSand]

I'm fermenting a Rye Pale with it right now. The basement is about 56, it wouldn't start. After 48 hours I moved it next to the heater. Now 61 and bubbling.

 

[sablesurfer]

Follow up on the Nottie in the hot room. It has dropped the mouthfeel down A LOT since the first week. At first I assumed it was just eating the sugars from the oranges, but overall mouthfeel way down. So that high heat (73) just keep it chewing along.

That beer is now in basement to chill, will be dry hopped for few days and should be bottled by this weekend.

 

[sablesurfer]

So the begian'ish strong has been in bottles for some time now and I've been drinking them on a regular basis. Somewhere in this thread was suggestion of a tartness that shows up from hotter temps. I can see that there is a bit of, well I would have said tannic note, but this was an extract recipe. So there is a not quite sour hint that does clash a bit with the belgian'y flavors I was going for, and it finished so dry I think that lets it show too.
Overall still very drinkable and really a decent attempt to showcase the blood oranges. Next year I might try notty at right temps and danstar's abbey at hot temps.

 

[Dixon9717]

Just discovered Nottingham myself. Very impressed. First batch extract. Second, all grain. It's a ferocious monster. If you don't have proper ventilation (blow off tube) you'll probably have a mess to clean up.

 

[BigFloyd]

Thanks for the update sablesurfer.

Looks like the long and short of it with Notty is that fermenting warm (into the 70's) with it can and does produce noticeable off-flavors as you've experienced. I've not seen that many reports of fusels from it, but I'd expect that it has the same potential as other non-abbey ale yeasts if pitched/fermented at unreasonably high temperatures.

It appears that most of the problems associated with the use of this strain stem from the fact that it's included in a lot of extract batch kits. Those kits often are used by folks who have a decreased ability to chill wort into the low-mid 60's and no fermentation temp control.

On the other side of the coin is that it's excellent in the low 60's and you can use it successfully as low as 55*F for a very clean, lager-like result in beers that benefit from it. It's my go-to dry ale yeast that I use in ciders as well.

 

[Dixon9717]

My last notty blonde extract before cold crashing

 

[Dixon9717]

View attachment ImageUploadedByHome Brew1426620802.178125.jpg

 

[bowman5150]

Notty just blew the lid off my fermenter that has my smoked Scottish ale and it

 

[highgravitybacon]

Notty just blew the lid off my fermenter that has my smoked Scottish ale and it

Is this a writing prompt? I will finish.

Notty just blew the lid off my fermenter that has my smoked Scottish ale and it made a sweet aroma that I couldn't stop sniffing. I took a deep breath and my ears screamed. The world cinched down to a pinpoint and I could only talk in dolphin chirps. We swam for hours in a world full of warmth and light eating red licorice, walking the streets of Las Vegas with arms made of stone like the giant sculptures from Easter Island.

 

[bowman5150]

Is this a writing prompt? I will finish.

Notty just blew the lid off my fermenter that has my smoked Scottish ale and it made a sweet aroma that I couldn't stop sniffing. I took a deep breath and my ears screamed. The world cinched down to a pinpoint and I could only talk in dolphin chirps. We swam for hours in a world full of warmth and light eating red licorice, walking the streets of Las Vegas with arms made of stone like the giant sculptures from Easter Island.

Yes exactly!

 

[TastyAdventure]

I just bottled my first batch using Notty. I was surprised to find it only took my 1.060 down to 1.015.
I mashed at 150 for 15 min and then 153 for 45. I did not use nutrient but stirred in plenty of oxygen.
Fermented at 64 for 2 1/2 weeks, bumped to 67 for 1 1/2 days before cold crashing...
This is the lowest I've ever had a beer attenuate at 75%

 

[MaxStout]

Is this a writing prompt? I will finish.

Notty just blew the lid off my fermenter that has my smoked Scottish ale and it made a sweet aroma that I couldn't stop sniffing. I took a deep breath and my ears screamed. The world cinched down to a pinpoint and I could only talk in dolphin chirps. We swam for hours in a world full of warmth and light eating red licorice, walking the streets of Las Vegas with arms made of stone like the giant sculptures from Easter Island.

 

[Tegra]

First two batches I did, I was told that room temperature would be fine. Was not more than about 74 ambient but they tasted like bananas. Since then have been keeping at around 65 (with pressure) and can use one pack for 12 gallons.

Crazy but good.

 

[burninator]

Is this a writing prompt? I will finish.

Notty just blew the lid off my fermenter that has my smoked Scottish ale and it made a sweet aroma that I couldn't stop sniffing. I took a deep breath and my ears screamed. The world cinched down to a pinpoint and I could only talk in dolphin chirps. We swam for hours in a world full of warmth and light eating red licorice, walking the streets of Las Vegas with arms made of stone like the giant sculptures from Easter Island.

I'll have what he's having.

 

[brew_ny]

I'll have what he's having.

yes and make mine a double

 

[razyrsharpe]

this is a GREAT yeast.

 

[TastyAdventure]

I've noticed some drastic changes over time in the bottle with this yeast.
I brewed a 94% Munich 6% Caramunich 1.056 OG beer with it, fermented at 63 (I wish I would've done 58!) and raised gradually to help with attenuation.... I was kind of going for a lager-ish Munich beer.
At 2-4 weeks in bottle it was very clean. I was thrilled.
Then 4-7ish weeks it started to change to a very dark fruit like flavor. Also very good tasting.
Now, it's developed a spicy,
Slightly yeasty, drier (not in good way), and some other flavor I can't describe that isn't really pleasant.
Anyone experience changes like this over time? I want to try again with this yeast around 58 F but not if it will eventually go the same way this beer did.

 

[sablesurfer]

I've noticed some drastic changes over time in the bottle with this yeast.

Anyone experience changes like this over time?

How much sediment do you have in the bottles? That sounds like you bottle conditioned with a lot of yeast in suspension or you might have an infection. If you have a decent yeast cake at bottom of each bottle then it could definitely still be working and changing.

I have not noticed anything dramatic from my beers other than the regular changes from a 'green' beer to a more settled wholistic beer.

 

[TastyAdventure]

How much sediment do you have in the bottles? That sounds like you bottle conditioned with a lot of yeast in suspension or you might have an infection. If you have a decent yeast cake at bottom of each bottle then it could definitely still be working and changing.



I have not noticed anything dramatic from my beers other than the regular changes from a 'green' beer to a more settled wholistic beer.

I'm pretty sure it's not infected, no extra carbonation since it reach full carb. And there actually not much sediment either,