Nottingham Yeast Slow to Start at Low Temps?

[devils4ever]

I brewed a Blonde Ale yesterday and since I had some Nottingham yeast available, I decided to use it instead of my usual liquid yeasts. According to their website, this yeast exhibits lager like qualities when fermented at low temperatures which would be ideal for a Blonde Ale. So, I decided to ferment at 56 F. After 24 hours, I see absolutely no activity. Is this normal for this yeast at these temps? Should I raise the temp or just wait?

 

[RM-MN]

Just wait. All yeasts are slower at low temperatures. I'd say to give this yeast another day although I usually see activity by 36 hours.

 

[smata67]

I got krausen with this yeast overnight after pitching and fermentation set at 60F. Never a really thick krausen, though, don't think it ever got thicker than 1". I also got some sulfur smells around Day 2 which disappeared and did not affect the taste. Took a 1.076 OG down to 1.011, for a really boozy Alt.

 

[devils4ever]

Well, I'm about 40 hours in and now I'm seeing activity. So, the low temperature is really slowing down the start of fermentation.

 

[thehaze]

Yeast are slower at lower temepratures, and fermentation will take longer. There is also a need for a slight pitch increase. Nottingham is pretty quick at around 62-68F and will finish in 3 days or so. Go lower, and it will take longer. But is normal behaviour, so just give it time.