nottingham w.t.f.

[motobrewer]

Danstar seems the least likely in that set of choices.

Sure, except for that one time when danstar had to recall thousands of sachets 5 years ago.

 

[angrybits]

Sure, except for that one time when danstar had to recall thousands of sachets 5 years ago.

I am sure nobody remembers that more than they do.

 

[motobrewer]

More follow-up:

Post ferment gravity was a ~2-3 points higher than normal. This beer usually finishes at 1.013-ish and this one is done at 1.016. Not that it's a bad thing.

however, pH was considerably higher in the post-ferment beer than normal, 4.54 vs 4.0 in previous batches. I attribute this to a weak growth phase and could be a cause of extended the lag phase.

 

[lowtones84]

Enough people have had notty fail, even after the 2010 recall that I don't think it's user error, or at least every instance. It's failed twice for me (never had that problem with any other yeast I've used, liquid or dry), and I won't be buying it ever again. I'm glad that it works for other people, and I would happily drink their homebrew with notty pitched, but it's just not worth it to me personally.

 

[motobrewer]

The first time it failed for me back in april (same exact beer) I recorded pH after 24 hours - 5.08. This indicated to me absolutely no growth was happening as 5.08 is knockout pH and during growth yeast should be reducing pH. At that time I pitched US-04. Post-ferment was 3.96, and the beer turned out really well.

 

[VApatriot]

I'll add my recent experience w/ Nottingham. I made NB's Brick Warmer Red on 9/27. The OG was supposed to be 1.062, I measured it at 1.061, which is ok for me. I got the wort temp down to ~70° F and pitched my package of Nottingham (with an expiration date of January 2015) dry not re-hydrated, into the carboy in my basement which stays between 65-68° F. It took off like a rocket in under 18 hours. It's still in the primary now and I haven't taken another gravity reading yet. I plan on taking one tonight when I get home. So no bad experience with Nottingham for me so far.

 

[GCPHomebrew]

Vapatriot if you don't have your fermentor In a germ chamber or swamp cooler your going to hate that yeast. Notti doesn't like being in the 70s. And your basement won't stop it from getting there. I love that yeast but keep it around 64 or less

 

[slym2none]

Just to document - my Irish Red was approximated to finish at 1.013 using Notty. It hit 1.008, hopefully not too dry for the style.

 

[motobrewer]

Just to document - my Irish Red was approximated to finish at 1.013 using Notty. It hit 1.008, hopefully not too dry for the style.

That's not good. Why do you suppose that was?

 

[slym2none]

Maybe the recipe calculator was off?

*shrug*

I am not too worried about it, really. I imagine the beer will still be good.

 

[motobrewer]

in my opinion I'd prefer to err on the side of dry. overly sweet beers are just undrinkable to me.

if it was all-grain i'd suspect mash temp.

 

[Ozzfest05]

Latest batch with Nottingham. Fermentation started within 6 hours.

 

[slym2none]

in my opinion I'd prefer to err on the side of dry. overly sweet beers are just undrinkable to me.

if it was all-grain i'd suspect mash temp.

Yeah, even malty beers aren't great when they are too-malty, and too sweet.

Oh, and BTW - it was an extract brew.

 

[user 163849]

That Irish Red which took 56+ hours to start has now been in the fermenting fridge for 20 days so, as bottling day is approaching I took a gravity reading last night. It is down from 1.044 to 1.011, If it is the same tomorrow I will bottle it then or Saturday.

The sample I pulled was very tasty according to my radiation damaged taste buds. I'll get a second opinion when one of my brother in laws shows up.

 

[slym2none]

So, I "washed" (kinda, but not really) this last batch of Nottingham, see if it is any different than the first batch I "washed" - that was the batch that each generation took longer & longer until I hit the 68-hour mark & said "**** this" and didn't use it anymore. This was from a fresh half-pack that I used once on an Irish red, went into a hoppy strong ale this time. Irish red took less than 12 hours to kick off, might have been 8 - I went to bed a couple hours after pitching, and next morning, it was rockin'. This washed batch, 2nd gen, took 36-38 hours to kick off. I pitched enough for 5-6 gallons into a 2.5 gallon batch.

*sigh*

I ain't doin' this yeast-wash-thing no more... I'll just use a half-pack of fresh each time.