Nottingham Yeast

[camiller]

Violent and vigorous fermentation within 24 hours of rehydrating and pitching.

Something does not add up.

Some notty from the bad batch works fine some are slow and some don't work at all it seems.

We are also leaving out other possible causes of the yeast being dead. Keep in mind that the earliest report of this batch having an issue that I can find was from March -- 7 months ago. Because of the widespread geographical dispersion of incidents I suspect that the yeast with problems was probably damaged in storage/transit somewhere between Danstar's packaging company (I think they outsource this) and the Homebrewer and not an overall bad batch. Maybe only the packets near the outside of a carton against the wall of the semi trailer on some leg of it's journey have issues? Maybe storage issues at a wholesaler which supplies a lot of different homebrew shops? It is really hard to say where the problem lies, only that a lot of people are having issues while many others are not.

 

[klemcke]

We have received a few inquiries regarding Nottingham batch # 1080961099V exp. date: 12/2011 which have lead us to comments on homebrew forums regarding fermentation problems. While our tests on this batch of yeast have shown normal fermentation performance and many of the comments on forums show others having normal performance with this batch, unfortunately we also note with serious concern the comments of brewers who have reported poor performance. Accordingly we feel we should stop the sale of this particular batch of yeast, given the concerns of homebrewers, as we work to investigate further.

We have asked distributors and homebrew retailers to return any yeast from this batch to us for replacement. If you have sachets from this batch of yeast please return them to us and we will replace them with a different batch. Please feel free to send the sachet(s) for replacement to:

Lallemand Inc.
Attn: Marie Coppet
6100 Royalmount
Montreal, QC, Canada
H4P 2R2


If you have any questions, please contact me at [email protected]. We apologize for any inconvenience this may cause, and thank you for your understanding.


Keith Lemcke
Lalvin & Danstar Yeast

 

[Rover]

I just left a LHBS in a town I am working in, and while I was there bought two extract lits. The owner MADE A POINT to let me know that one of them had once contained Nottingham, but that after a recall, HE REMOVED ALL the Notty from his kits AND store - regardless of lot number. He said it was the least he could do - he had been brewing for years, and did not want to risk anyone else, especially someone new to brewing, getting a bad batch.

BTW: He said the replaced all the Notty with US-05. Where I am thats a $2.75 sachet in place of a $0.99 one. Awesome gesture.

Won hella respect from me - I'll drop in on this guy whenever I am in town. :rockin:

Hey Hannable,

What is the name of the LHBS you talked about? I am between Myrtle Beach and the mountains in NC all the time and I'd love to check out a HBS with an owner that has an attitude like that.

Drop a dime.

 

[Hannable1975]

Hey Hannable,

What is the name of the LHBS you talked about? I am between Myrtle Beach and the mountains in NC all the time and I'd love to check out a HBS with an owner that has an attitude like that.

Drop a dime.

Right up Hwy 17 from you - a wine shop and brew store named Noni Bacca. In Wilmington.

 

[stevedasleeve]

I contacted Marie several months ago after my first problem and have been in communication with her since. I have recently pitched a more current lot of Nottingham and it worked as usual - which is, for me, 80-85% attenuation, quick to start, and quite clean at low temps.

My local store is irritated and may no longer stock Nottingham because of this second recall. I still have not found a good substitute.

 

[Svinto]

I brewed a batch of Ed's House Pale ale yesterday and without seeing this thread I pitched a package of Nottingham, batch # 1087117102 exp 06-2011. I have no activity after 24 hours and reading this thread really gets me worried. My last batches havent been that good so I'm not in the mood of taking any chances with this one.

I have a package of S-05 at home, so I was thinking that I could pitch that right away, hoping that the nottingham will stay dormant? What will happen if the nottingham suddenly wakes up and decide to ferment anyway, would that result in even worse off-tastes? What do you guys think is the safest way of getting this batch to be good?

 

[lalnx]

pitch the 05 now.......
sooner the better, if you have no signs of fermentation. You should see something with notty in the first 24 hrs. If you don't pitch the 05, you will eventually have something going, and you won't like what it tastes like.

 

[Svinto]

Right, then I'll do that. Will I need to hydrate the s05 or can I sprinkle it down like I usually do.

 

[Rover]

Just sprinkle, It works for me every time

 

[rjvanden]

I think I had a bad batch too. Didn't foam up on rehydration, pitched anyways, but shouldn't have. Not much went right with my New Year's Day beer here, but I did find this thread, and after 27 hrs of nothing I sprinkled some US-05 on top. Probably will be going before I go to bed tonight (hopeful, but my normal experience with 05 is it only takes a couple hours)

So guess what - Another one that's never going to buy notty again.

 

[Espi]

I too brewed new years day... I hydrated and pitched Saturday around 6 pm. I am just now, 36 hours later starting to see some action. Slow but things are starting to happen.

Its been sitting at 65F and besides one other batch that took a touch long to start doing its thing. This one had/has me worried.

Every other batch I have used Nottingham with has shown activity quickly and always fermented quite violently.

Since I see activity now, although slow, I am going to let it run its course and see where it finishes.

I am currently drinking a Haus Pale that was slow to start but turned out good.

 

[Espi]

Oh, I am thinking of raising the Ferm temp a few degrees to see if that changes anything.

 

[MX1]

So, is the brewing world still having issue with the Notty, or did they get it figured out.

Been away for a while, but about to start back with a fire...

Tim

 

[kappclark]

Touch and go this weekend, with an amber ale kit and Notty was packaged .. figured I wld roll the dice...64 - 66 deg... 24 hours and it finally took...

Now I know I have some good Notty, which should be good for a few more cycles at least (and save me the colossal sum of $1.5), but I know it is good..next will be more Haus Ale + repitched Notty

 

[Hannable1975]

I no longer use it - period.

I have become a devoted US-05 user, else i spring for some Liquid in Smack Packs that I plan for a repitch onto cake and then a wash to save later. Building up a nice little yeast collection.

 

[stevedasleeve]

No problems for me that last 4 brews

 

[Anubis]

Damn! I just pitched last night to find no activity this afternoon. Found this thread and kicked myself.

 

[RavenChief]

So, is the brewing world still having issue with the Notty, or did they get it figured out.

Been away for a while, but about to start back with a fire...

Tim

good question....

 

[Boodlemania]

I've brewed two batches with some Notty that I'd bought back in early '10. Both took off after about 24 hours and rather nonchalantly as compared to what I was accustomed to with past Notty experience. Did not hydrate. Pitched both directly into 5G batch at 63F.

Going to check the SG of the 1st batch this weekend as it's been in primary for 2 weeks. Hopefully it's close to target.

 

[midfielder5]

i have this yeast- pitched into a beer that is going to the HBT competition in March. We'll see. It is still fermenting. no foaming during rehydration, etc.
edit-- yeast worked.

 

[Boodlemania]

Ol' Notty came through for me. Checked the beer I referenced above: FG spot-on where it should be. So, I celebrated that milestone by racking said brew into my first keg. She's now on the gas in the fridge at 12 PSI.

 

[allaboutduncan]

I used Notty for the first time on Saturday. Brewed a 1G test batch and split a pack of Notty between the 1G brew and 1L to put in the fridge after 24/48 hours.

12 hours later they were heavily fermenting away, with the 1G batch bubbling into my airlock.

Glad I didn't see this before brewing (this is only my 4th brew).

 

[Fat_Bastard]

I just used this rehydrated for a cream ale and was fermenting within 8 hours,at about 16 hours had to install a blow off hose.

 

[marcelo]

I rehydrate the yeast this weekend, and I could not brew, so my question is, if I can leave the yeast in the water until next weekend? or need to give a little sugar to it?

 

[passedpawn]

I rehydrate the yeast this weekend, and I could not brew, so my question is, if I can leave the yeast in the water until next weekend? or need to give a little sugar to it?

No need to "feed" it. Just put your rehydrated yeast in the refrigerator and it will fine next weekend.