PSA: Ferment Notty Cold = Win

[Evan!]

I'm about to kick this keg of Shortbus Special Bitter that I made awhile back (recipe in my pulldown) and I wanted to give a little shout out to my Notty, which fermented at 59-60F. Really one of my best beers evar. I highly recommend it...it developed this creamy vanilla character, with no trace of any esters. This is the coldest I've ever fermented an ale, and I'm thrilled. Goodbye, Mr. Shortbus...you'll be missed.

 

[Funkenjaeger]

Interesting timing, as I sort of did the opposite and just discovered firsthand that Nottingham does NOT like fermenting in the 70-75F range
https://www.homebrewtalk.com/showthread.php?t=69265

 

[Evan!]

Interesting timing, as I sort of did the opposite and just discovered firsthand that Nottingham does NOT like fermenting in the 70-75F range
https://www.homebrewtalk.com/showthread.php?t=69265

I don't know too many ale yeasts that do.

try it cold...it's awesome. I was worried at the time, actually, because I'd never taken a normal ale yeast down that low before, but it worked out great.

 

[Desert_Sky]

ive found most ales Ive used are a quite a bit better on the low end of the temp spectrum than the higher. Sure it takes a bit longer for fermentation to complete, but its been worth it for me.

I try to keep everything around 64 if I can. If I could go even lower i would

 

[Evan!]

ive found most ales Ive used are a quite a bit better on the low end of the temp spectrum than the higher. Sure it takes a bit longer for fermentation to complete, but its been worth it for me.

I try to keep everything around 64 if I can. If I could go even lower i would

From what I understand, Notty is very viable at lower temps than most ale yeast strains...I normally don't take ales below 64 myself.

 

[riored4v]

Interesting timing, as I sort of did the opposite and just discovered firsthand that Nottingham does NOT like fermenting in the 70-75F range
https://www.homebrewtalk.com/showthread.php?t=69265

Really wish I hadn't seen that It was my first time using Notty this weekend in a Red Trolley i was brewing for the SWMBO so i really wanted the flavor to be as close as possible.

https://www.homebrewtalk.com/showthread.php?t=69351

Maybe I'll look into Us-05 to accomodate summer brewing.

 

[Beerthoven]

Good to know Notty can handle low temps.

Wyeast 1007 (German Ale) performed wonderfully in an American Wheat at 64º, and I'm going to use it again in another Wheat and an Oktoberfest Ale at about 60º.

 

[9/9]

Really wish I hadn't seen that It was my first time using Notty this weekend in a Red Trolley i was brewing for the SWMBO so i really wanted the flavor to be as close as possible.

https://www.homebrewtalk.com/showthread.php?t=69351

Maybe I'll look into Us-05 to accomodate summer brewing.

What about brewing some Belgians over the summer? They generally ferment higher, right?

I just brewed my first AG yesterday with Notty. I had wort chilling problems and pitched it too hot, but I have got it down to about 68 now, and it is bubbling away (I pitched a little less than 24 hours ago). We will see how the high temps initially affects things.

 

[riored4v]

What about brewing some Belgians over the summer? They generally ferment higher, right?

I just brewed my first AG yesterday with Notty. I had wort chilling problems and pitched it too hot, but I have got it down to about 68 now, and it is bubbling away (I pitched a little less than 24 hours ago). We will see how the high temps initially affects things.

I believe so, but I'm really not much of a Belgian beer drinker. I'll have a couple, but i dont know if i can bring myself to do a whole batch

 

[The Blow Leprechaun]

What about brewing some Belgians over the summer? They generally ferment higher, right?

I think for ideal results you're supposed to start Belgians at normal temperatures, but then allow/make them warm up slowly.

 

[Evan!]

I think for ideal results you're supposed to start Belgians at normal temperatures, but then allow/make them warm up slowly.

Yep. If you ferment them hot the whole time, you end up with phenolics and and a hot-alcohol character, not to mention way too many estery flavors.

 

[EricCSU]

What about brewing some Belgians over the summer? They generally ferment higher, right?

I just brewed my first AG yesterday with Notty. I had wort chilling problems and pitched it too hot, but I have got it down to about 68 now, and it is bubbling away (I pitched a little less than 24 hours ago). We will see how the high temps initially affects things.

That's my plan. After I finished the Holiday Ale, I decided that until things cool down (about late November), I am just going to brew belgians. It is just too hot and I don't want to invest in another fridge yet.

It definitely helps that I love Belgians.

There is a superb selection of Belgian Recipes at Austin Homebrew Supply, if anyone else is interested.

Eric

 

[DeathBrewer]

i ferment all my wheats and ales cold, when i have the option. WLP300 and nottingham work great at ~60*°F. that's why all my beers brewed last winter were some of my best ever (friend's basement maintains that temp.) plus, you can make cream ales and steam beers, too. when my ale fermentation cabinet is done, i'm going to maintain an ambient 58°F.

other ales will work well in the low 60s too, although it helps to have a starter and some patience.

 

[Soulive]

The lowest I've fermented Notty is 62F and it was very nice. I think like many neutral ale yeast, Notty is better fermented cooler. I've taken it up to 70F and it was slightly fruity but not as clean as cooler ferments...

 

[FishinDave07]

I fermented my blonde ale w/ notty at 52 and it is amazing :rockin:

 

[ohiobrewtus]

I hate not having fermentation temperature control! I've used Nottingham as low as 60F in the winter and it worked like a champ.

 

[sirsloop]

I start my belgians cold and after a good 5-6 days I let em warm up so they finish strong. I had my #3 Trois Pistoles go from a 1.100 down to a 1.020, and that was a couple months ago. Its probably dropped more since then!