Nottingham - how much for a big beer?

[stevedasleeve]

I'm brewing my first imperial IPA &, as the subject suggests, using Nottingham as my yeast. I use Nottingham for practically every beer I brew FWIW and adjust mash temps to suit FG depending on the beer. So with an OG of around 1.080 can I do this with one 11 gram packet? I supposedly need 15 grams and I can obviously either use two or one. I am considering using 1 and a 1/2 but I am slightly worried about contamination.

For those of you who use Nottingham also would you use

1. one packet
2. two packets or
3. One and a half?

for a 1.080 or so beer?

Cheers and thanks for your thoughts,
Steve da sleeve

 

[jackson_d]

I'm brewing my first imperial IPA &, as the subject suggests, using Nottingham as my yeast. I use Nottingham for practically every beer I brew FWIW and adjust mash temps to suit FG depending on the beer. So with an OG of around 1.080 can I do this with one 11 gram packet? I supposedly need 15 grams and I can obviously either use two or one. I am considering using 1 and a 1/2 but I am slightly worried about contamination.

do you hydrate the yeast first? do you have an oxygenation or aeration system? i hydrate and oxygenate, and i have fantastic results with that. so i would use one packet. if you dont hydrate or have oxygenation system, just throw two packets in there, no need to worry about contamination.
:rockin:

 

[Tom]

Jamil Z. has a great website where he has a yeast pitching calculator: www.mrmalty.com

 

[wcarter1227]

i would say just pitch the 2 packs and forget about it. make sure you aerate the wort really well, and my 2 cents i dont hydrate dry yeast, i just pitch it and forget it.

 

[stevedasleeve]

I treat the yeast according to the instructions on packet and have read most of the pertinent info online i.e. http://www.danstaryeast.com/frequently-asked-questions so I always hydrate but never oxygenate!

I'm a Scott, Aberdonian in fact, so I can't abide wasting...anything! I am thinking 1.5 packets. I am familiar with Mr Malty calculator which suggests 15 grams. I just wonder about saving the 1/2 packet afterwards since I don't routinely brew more than 1.065ish beers. Hmm maybe I shoudl just brew 2 high gravity beers and use 3 packets... what a concept man!!

 

[Dunerunner]

Rehydrate and pitch both packets. I've had Nottingham quit early on high gravity beers. I wouldn't aerate or oxygenate the wert any more than what you get when you transfer to the FV. The cut sheet http://www.danstaryeast.com/sites/default/files/nottingham_ale_yeast.pdf specifies no need to aerate the wert.

 

[JuanMoore]

As a general rule I use one packet of dry yeast per 5 gal for beers under 1.075, and two packets for beers over. I rehydrate in warm water, and aerate the wort thoroughly before pitching. Since I do 10 gal batches, I'd probably use 3 packets for a 1.080 beer; 1.5 in each fermenter. Dry yeast doesn't keep very long after opening the packet, so unless you know you'll be using the second half a few days later, I'd just use the two whole packets.

Edit:
While it may not be absolutely neccesary for dry yeasts, my experience has shown aeration to be beneficial.

 

[Tinga]

theyre not especially expensive and if it will help you sleep better just use two well rehydrated packets nuff said.

 

[homebrewer_99]

I do 2 packets for a Speed Brew. Two should work for you as well.

 

[stevedasleeve]

Good info - OK 2 it is. Thanks for all your comments!

Steve da sleeve

 

[petep1980]

Considering the price of dry yeast just pitch 2.

 

[johnnybob]

I brewed a Foreign Extra Stout this past Saturday (OG 1.071) and pitched one packet of Nottingham. The old problem of a long lag time reared it's ugly head again, 48 hrs. before noticible activity. I would pitch 2 packets to be on the safe side. BTW, I used 1/2 tsp of Wyeast nutrient the last 10 min of the boil and oxygenated the cooled wort for 2 min. Pitched the rehydrated yeast @ 66-68F. The lot# of the Notty is 1080961099V / Exp. 12 2011.

 

[permo]

two packs, rehydrated will rock it.

I had a 1.075 bastard clone that I mashed at 154, two packs of notty fermented at 65 took her down to 1.011. Perfect.

Rehydrate the yeast, pitch the yeast slurry into the wort when the temperatures are within 5 degrees....this will ensure short lagtimes.