Nottingham finished in 3 days

[JDFlow]

Pitched Nottingham into 1.057 wort three days ago and it's already down to 1.012. I'm going to give it until tomorrow and check it again, but I think it's probably done. That was quick!

 

[RobertRGeorge]

That's Nottingham for you. Danstar Windsor is the same. I find the beers still benefit from about 30 days aging though.

 

[Calichusetts]

Notty is a beast and this is not unusual. Keep checking over a few days but you are probably there.

 

[william_shakes_beer]

Yeast does more than just drop the SG to your target. If you leave it for the full recommended 30 days the beer will taste beter.

 

[smooth]

I'm a big fan of Nottingham.
Fast, settles out nice, firm trub layer.
My most used yeast.

 

[boscobeans]

As stated above by Shakes-Beer and Smooth, Nottingham ferments fast and settles great. Don't jump the gun and do anything with it for a few more weeks or you will not get the full benefit from its ability to flocculate out and clear up. When I use Nottingham (almost 100% of the time because of the ales I make) It is almost as clear in the fermenter as it is after being in a bottle for a month. The trub compacts down like a wet blanket on the bottom of the fermenter leaving you with a beer ready to bottle or keg.

bosco