Nottingham Esters

[reuliss]

Who has lots of experience with dry Notty yeast? Not much of a dry yeast user, but brewed a few batches in a row with this stuff. I've read that it's clean, but in what I thought was an abundance of caution, I fermented all three at around 62 degrees (very healthy pitching rates as well). All three are kicking off a fruity, bubblegum ester. Anyone notice this before? I'm just surprised given this yeast's rep of fermenting clean.

 

[gotbags-10]

Totally agree. I just used it the first time as well. Fermented in low 60's and opened the fermenter and got a big smell of banana esters. Was not expecting that. Been two weeks in the keg and it's better but deff still there. Looks like I'll just stick to us-05 or us-04 like I have been

 

[chickypad]

Are you talking about aroma coming out of the fermenter or finished beer? I use notty a fair amount and find it to be pretty clean. Maybe just a hint of ester compared to neutral American strains, but certainly not bubblegum or banana.

 

[reuliss]

Are you talking about aroma coming out of the fermenter or finished beer? I use notty a fair amount and find it to be pretty clean. Maybe just a hint of ester compared to neutral American strains, but certainly not bubblegum or banana.

Both.

 

[BlueHouseBrewhaus]

I haven't experienced or heard of fruitiness fermenting in the low 60's. I have heard that it gets fruity in the high 60's and up. If your ambient was 62, the actual fermentation was likely higher. If 62 was the actual fermentation temp, I don't know what to tell you. I know Yooper has had a lot of experience with Notty. Maybe she'll chime in.

 

[reuliss]

I haven't experienced or heard of fruitiness fermenting in the low 60's. I have heard that it gets fruity in the high 60's and up. If your ambient was 62, the actual fermentation was likely higher. If 62 was the actual fermentation temp, I don't know what to tell you. I know Yooper has had a lot of experience with Notty. Maybe she'll chime in.

62 controlled ferment temp. Hopefully Yoop will notice this thread. Curious if it's something I'm doing.

 

[fastengine]

I had 3 beers I did last spring with Notty and all 3 had that clove taste in the finished beer. Temps were getting a little warm so I do blame most of it on that, but made for some dissapointing cream ales. Might be ok for a German wheat???
I never got that with Wyeast American Ale or Safale US-05 so that is now what I stick to for clean taste.
I don't have space or equipment to set up for extra refridgerators or swamp coolers so switching yeast was my best solution. It's either that or only brew in the winter