nottingham vs us-56

[Hercules Rockefeller]

Does anyone out there have a preference between nottingham and Safale US-56 dry yeasts. I have used both and they seem to be pretty good for most of the beers I brew, I'm usually looking for a dry ale with neutral flavor from the yeast so the hops and or grains(depending on the recipe) can stand out. just looking for any opinions on the differences. Thanks!

 

[david_42]

Nottingham attenuates more, so in theory, the finished ale is dryer. In the real world, I can't tell the difference. Then again, I've never actually split a batch and compared them. I use it more than 56 just because it has a wide temperature range.

 

[Monk]

I've had better experiences with US 56 than Nottingham. Not in terms of taste, but performance. I've had a couple stuck, or very slowed down fermentations with Nottingham, but never with 56. That may be due to other factors, however. And since you're asking about taste, I suppose you haven't had any trouble with Nottingham flocculating early. my 2 cents.

Monk