Nottingham: Superstar or dud?

[bransona]

Hey, all,

Just brewed up my first batch with ol' Notty (a smoky brown ale) last night. I rehydrated at ~90*, let that come to ambient room temp of ~70*, then pitched into ~65* wort, then stored in ~64* swamp cooler. It's been less than 20 hours (pitched by no later than 5pm). Last night, after pitching, the airlock was elevated (as if it was full of gas) but I never caught any bubbles. I still haven't seen any airlock activity today. However, much to my astonishment, there is a >1" ring all the way around the top! The krausen apparently came and went in the dead of night.

Anyone else have this behavior out of Notty? The smell doesn't really speak clearly as to what it's doing. No distinct smells beyond the worty/beery-half-fermented smell. I honestly thought I was getting lag time, but now I'm wondering if I had a MONSTER of a yeast make quick work of my beer. Not gonna grav test yet if avoidable, mostly because it's literally not quite been a day.

I also want to throw out a huge thank you to everyone in the HBT community. I love it here.

 

[Wolfbayne]

I have recently started using Nottingham and so far have been pleased with it. As long as you keep ferment temps lower on the ale side there's not an issue. Great yeast for harvesting with great clear results.

As far as lagging? I haven't noticed any. Remember just because the airlock isn't bubbling doesn't mean that its not doing its magic! Might not have a good seal and it has escaped through the path of least resistance.

 

[Bellybuster]

Notty is like "Ole reliable" consistently creates fine brew.

 

[bransona]

As far as lagging? I haven't noticed any. Remember just because the airlock isn't bubbling doesn't mean that its not doing its magic! Might not have a good seal and it has escaped through the path of least resistance.

See, I had the same thought, but the seal on this bucket is impeccable. It has an O ring that seals so tight I actually worried about sucking in my sanitizer from the airlock when I set it into my swamp cooler. I've basically dismissed lag time since I just saw that krausen ring...but holy crap, the krausen came and went in 16 hours???

 

[MaxStout]

Don't worry about gravity readings this soon. Your Notty is doing its job. As was mentioned, the absence of airlock bubbles doesn't mean fermentation isn't happening. The krausen ring tells the story.

Notty is a great workhorse yeast.

 

[bransona]

As long as it's not so unusual as to cause concern, I guess I'll just kick back and...

SUFFER THROUGH COLLEGE FINALS WEEK, UGH

 

[MaxStout]

Relax, let the yeasties do the heavy lifting and think about what awaits you after finals.

 

[frazier]

I don't always use dry yeast. But when I do, I prefer Nottingham.

Keep fermenting, my friend.

 

[bucfan1234]

Notty is like "Ole reliable" consistently creates fine brew.

This has been my experience with it. The primary fermentation is vigorous and over quickly, 2-3 days. I usually leave my English ales in the primary for 3-4 weeks then keg clear beer and carbonate over one week.

I don't notice a lag with Nottingham either, and usually have activity in the airlock within 8-12 hours when pitching dry (I don't even re-hydrate it anymore), often more quickly that that.

I have also had good success harvesting and repitching this yeast. Pitching the harvested Notty into fresh wort usually shows activity in 0-2 hours.

I have made an all grain dark mild that I brewed on a Sunday and kegged the following Saturday. Pulled the first pint the next day, and it was nearly clear and pretty darned good! Couple days in the cold and it was pouring very clear. 7 days brew to glass. Not bad Notty...not bad.

 

[bucfan1234]

As long as it's not so unusual as to cause concern, I guess I'll just kick back and...

SUFFER THROUGH COLLEGE FINALS WEEK, UGH

Good luck.

I used to love finals week. Pulling all nighters to study and hang out with friends while drinking a couple brews here and there... Kicking back on the days between finals... The good ole days.

 

[jwalk4]

I am not a Nottingham fan although I like other Danstar products. I've had a few dud batches with the Nottingham strain and found it very temperamental. See my thread: Arrrrgghhh Stupid Nottingham.

Fermentis products have been more reliable for me.

 

[bransona]

I am not a Nottingham fan although I like other Danstar products. I've had a few dud batches with the Nottingham strain and found it very temperamental. See my thread: Arrrrgghhh Stupid Nottingham.

Fermentis products have been more reliable for me.

Well, I do have three packets of s-33 that I'll be familiarizing myself with over the next few brews. Any tips?

 

[soccerdad]

In my experience Notty will often chew through 5 gallons of beer in 48 hours or less - at least for vigorous fermentation.

 

[bransona]

In my experience Notty will often chew through 5 gallons of beer in 48 hours or less - at least for vigorous fermentation.

Well, then it could certainly have chowed down on my 1.5 gallons, ESPECIALLY since I use a big pitch for everything (half a packet)

 

[jwalk4]

Well, I do have three packets of s-33 that I'll be familiarizing myself with over the next few brews. Any tips?

s-33 is a little estery, so use it in styles that can match it in flavor or are supposed to have some esters like Porters or Wheats, respectively. Overall it's an okay yeast.

6.5/10

 

[aprichman]

I've had decent results with Nottingham, it's fairly neutral with just a bit of an English "twang" at low temperatures. At higher temperatures it's tartness is accentuated resulting in some unpleasant flavors.

 

[bransona]

s-33 is a little estery, so use it in styles that can match it in flavor or are supposed to have some esters like Porters or Wheats, respectively. Overall it's an okay yeast.

6.5/10

Sounds awesome! Looking at using it in a Belgian-esque tomorrow, probably a porter the next day (trying to fill the pipeline before I leave for Christmas). Just tried a chocolate pb porter I made a little while back with US-05. I want to use that same base recipe with the s-33 and no choc/pb. It's nice and roasty, fairly bold. I think it'd pair well with a few esters and some golding hops.