Noob_Brewer
Well-Known Member
So Ive done a good bit of searching on Nottingham yeast here as I've never used it myself. I will be brewing an imperial stout ~10% ABV with an OG of ~1.101 hopefully this weekend. While I normally use US05 for my imperial stouts and get ~70-72% attenuation, Im trying to anticipate what my attenuation would be with Nottingham instead. With my previous stouts using US05, Ive mashed for 90min at 150 and used a 2hr boil and got the ~70-72% attenuation. Given that Nottingham appears to have a WIDE range of attenuation (70-85%?), Im hoping for some opinions/experiences. If Notty will attenuate to over 80% given my stout mash and boil schedules, Im thinking of not mashing that low of a temp. Using the Lallemand calculator, its estimating I need ~23grams of Notty. Any opinions/experiences with this would be helpful for my planning.
From what Ive read, Nottingham is a good replacement for US05 being pretty neutral. I simply don't have US05 but got ahold of some Notty from a fellow home brewer. Ive also read that some people have gotten a tart flavor from Notty and that is what Id like to avoid so any advice on fermentation temps to yield a more neutral profile would also be appreciated.
From what Ive read, Nottingham is a good replacement for US05 being pretty neutral. I simply don't have US05 but got ahold of some Notty from a fellow home brewer. Ive also read that some people have gotten a tart flavor from Notty and that is what Id like to avoid so any advice on fermentation temps to yield a more neutral profile would also be appreciated.