Nottingham or WLP001

[SailorJerry]

If you were brewing a pale ale, using a secondary to rack onto some pear preserves or pear something or another, which yeast above would you use? Here is why I'm wondering....

So, we're rookies. Looking at the two yeasts above, due to where we can have our fermentor at, which is a cold basement in Iowa, which averages about 60-62 degrees, or in an upstairs bathroom (large bathroom) that is about 67 degrees - but also houses the washer and dryer, which I'm sure fluctuate the room temp a bit.

 

[JonM]

Both would work fine, but 001 is kind of the "traditional" IPA yeast. I have a pale ale bubbling away with 001 at a steady 59-60ish, so it'd be perfectly happy in your 60-62 basement.

BUT - do you have the means to make a starter with the 001? If not, then it might be better to use the Notty bc you won't need a starter.

 

[Morrey]

might be better to use the Notty bc you won't need a starter.

For sure. Plus since you have no rock solid temp control plan (like a temp controlled fermenter) I vote that Notty would be your most forgiving choice. Temp fluctuations ie the room with a clothes dryer would be a roller coaster of up and down temps. Many of your better brews have a stable temp pattern during fermentation.

 

[EDF713]

I'll vote for Notty, I prefer it over the chico strains. I find it more forgiving, and it clears faster. I've used it in APA, oatmeal stout, and cream ale, and was happy with all.

 

[SailorJerry]

Will Notty work just fine in my cool basement? And, I have no idea how to make a starter, so I don't know what it'd take to make one
This is going to be a pretty small beer - only 6# DME, and hops....besides the fruit stuff in the secondary to try to appease SWMBO.

 

[EDF713]

Will Notty work just fine in my cool basement? And, I have no idea how to make a starter, so I don't know what it'd take to make one
This is going to be a pretty small beer - only 6# DME, and hops....besides the fruit stuff in the secondary to try to appease SWMBO.

Yep, I've used it at 58-60, no problems.

 

[SailorJerry]

Cool, thanks!

 

[woo_pig]

Notty gives me hart burn. Well i think it does

 

[ChelisHubby]

Notty is what you want, keep it cool at 64 or less!

 

[Dmoney1911]

Nottingham is my go-to yeast. Can withstand low temperatures for a cleaner beer, leaves relatively few esters at more common temperatures, can ferment just about any gravity wort you throw at it, does it's job and then flocculates well when it's done. Unless you want to target a specific yeast flavor like a hefeweizen, you can't go wrong with Nottingham. Always good to have a few extra packets sitting in the fridge.

 

[brewprint]

My basement in Ohio is 60 and notty works perfect. Sprinkle in and go. I don't even rehydrate.

 

[RM-MN]

I've used Nottingham down to about 55 and it ferments clean but slower at that temp.

 

[SailorJerry]

Do I need to hydrate this yeast (notty) or can I pitch it dry? Will be fermenting in my basement, which runs about 60-62 degrees

 

[EDF713]

Do I need to hydrate this yeast (notty) or can I pitch it dry? Will be fermenting in my basement, which runs about 60-62 degrees

I recommend hydrating. I believe Danstar recommends this.

 

[brewprint]

Do I need to hydrate this yeast (notty) or can I pitch it dry? Will be fermenting in my basement, which runs about 60-62 degrees

Pitch directly in...although the 'best practice warriors' will come out in droves against me.

I would probably think about rehydrating if it was an older package or a higher gravity beer (>1.055).

 

[RM-MN]

Do I need to hydrate this yeast (notty) or can I pitch it dry? Will be fermenting in my basement, which runs about 60-62 degrees

The answer is yes. Either way seems to make beer.

 

[SailorJerry]

I hydrated it and it was bubbling away within 12 hours. Probably sooner, but that's when I got down the basement to look.