- Oct 14, 2010
- Reaction score
I have been using Nottingham for several years on many brews, without issue. Last week I did a starter that karusened and flocculated very quickly (overnight) was a 800 ML starter in a 2L flask on a stir plate. Cold crashed, decanted and stepped it up. Same thing. Now I have pitched it to a Guiness Stout and am stuck at 1.035. Is there any known issue recently regarding weak strains of Nottingham, or is this just a fluke? I am debating whether to get a fresh strain of Nottingham from the LHBS and repitch at high krausen or select a different strain for this batch. Before you go all sideways on me, I have been brewing for quite a while, I know what a normal Nottingham fermentation looks sounds and smells like. This is different.