Nottingham Temps

[vegas20s]

Should I be worried?

Brewed a 7 gallon mini mash oatmeal stout with brown sugar and used Nottingham, 2 packs. Pitched at 70 and it got up to 73 degrees within the 1st 24 hours. I have the fermenter in an cooler and it's covered with a dry towel which helps keep the temps regulated. I have it in a water bath and use a frozen 2 liter to cool down the temps. I got it to 69 and was worried it might be too cold, thats when I double checks Nottingham's temps and saw that I let it get a bit too high. It's stayed at 69 for the past several days now. I think it should turn out fine, I just want to hear what others might say.

 

[Yooper]

Should I be worried?

Brewed a 7 gallon mini mash oatmeal stout with brown sugar and used Nottingham, 2 packs. Pitched at 70 and it got up to 73 degrees within the 1st 24 hours. I have the fermenter in an cooler and it's covered with a dry towel which helps keep the temps regulated. I have it in a water bath and use a frozen 2 liter to cool down the temps. I got it to 69 and was worried it might be too cold, thats when I double checks Nottingham's temps and saw that I let it get a bit too high. It's stayed at 69 for the past several days now. I think it should turn out fine, I just want to hear what others might say.

69 is ok- it's right at the top of what I'd consider acceptable for nottingham. At 72 degrees +, it starts getting a very yucky flavor, not really quite esters but very nasty. Under 70, it's ok. At 62-66, it's very clean. At 57 degrees, it's almost lagerlike in the "clean" flavor.

 

[vegas20s]

So it was at 73 for 4-6 hours how much off flavors should I be worried about?

 

[vegas20s]

will it clean up better if I get my temps down?

 

[Yooper]

will it clean up better if I get my temps down?

It seems like the temps are just fine right now, so just keep it under 70 from now on. Hopefully the brief period above 70 didn't cause any problems, and at least you caught it early!

 

[vegas20s]

Thanks

 

[BobBailey]

I agree with Yooper as far as Nottingham performance at different temperatures. Before I set up a dedicated fridge with temp. control some of my fermentations were in the mid to high 70s without any noticeable problems using Nottingham.

I would recommend that any temperature change you may decide on is done gradually at a couple of degrees/day as long as it is fermenting.

Bob

 

[Houblon]

At 62-66, it's very clean. At 57 degrees, it's almost lagerlike in the "clean" flavor.

@54F its a damn clean yeast, anything above mid-high 60s it turns to monkey beer.

 

[Chad]

I usually ferment Nottingham in the low 60s and get very clean, crisp beers.

 

[mlyday]

I did a cream ale at 55. Best beer I ever made.

 

[vegas20s]

I decided drop the temp. I threw in a half filled frozen 2 liter and it went down to 67 after about half a day and has stayed that way since then. I was planing on letting this ferment for a month 2 weeks in primary and 2 weeks in secondary. Hopefully that should help dissipate any off flavors.

I must say I've learned my lesson here. Always double check your brewing plans, recopies and what not before you start

 

[mlyday]

I always check the temp range for the yeast Im using. Sticking to the lower end will almost always give you a better beer.

 

[vegas20s]

I just brewed another batch last night. I made sure to double check all my temps and recipes this time I pitched when my wort was under 70 and I've got it down to 65 in an cooler water bath set up. Vigorous fermentation didn't start until this afternoon. I was a bit worried this morning when I looked at the air lock and didn't see a whole lot of bubbles. But I told myself RDWHAHB and sure enough got home tonight and I had a lot of bobbles. I've done a lot of help me posts on HBT so I just thought I would do a things went well post for once.