Recent Nottingham Woes

[enderwig]

Just an update, I am now at 3 batches in a row that will not attenuate below 1.016. One was mashed at 152 and the other 2 at 150 for 90 minutes. All 3 batches were from the same lot number that I mentioned above.
I guess I am just gonna throw out the other 11 packets that I have.

 

[TwoHeadsBrewing]

Just an update, I am now at 3 batches in a row that will not attenuate below 1.016. One was mashed at 152 and the other 2 at 150 for 90 minutes. All 3 batches were from the same lot number that I mentioned above.
I guess I am just gonna throw out the other 11 packets that I have.

Not sure what's going on there, but I've had no problems whatsoever. Just brewed a big IPA. I mashed at 150 for 75 minutes and my OG was 1.070. My FG just a week later was 1.010!!! It's in the new packaging fwiw.

 

[Denny's Evil Concoctions]

Just an update, I am now at 3 batches in a row that will not attenuate below 1.016. One was mashed at 152 and the other 2 at 150 for 90 minutes. All 3 batches were from the same lot number that I mentioned above.
I guess I am just gonna throw out the other 11 packets that I have.

what recipes? If you have any crystal malts that will raise your FG.

 

[enderwig]

what recipes? If you have any crystal malts that will raise your FG.

These are recipes that I brew over and over and always finish at 1.010 - 1.011.
I really think I just happened to have the bad luck to make a large purchase from a lot that was mishandled or mis-stored.

 

[RCCOLA]

Just an update, I am now at 3 batches in a row that will not attenuate below 1.016. One was mashed at 152 and the other 2 at 150 for 90 minutes. All 3 batches were from the same lot number that I mentioned above.
I guess I am just gonna throw out the other 11 packets that I have.

Think I'd be asking for a refund.And if mail ordered--asking for a pre-printed UPS label to cover shipping.

 

[Cpt_Kirks]

I just kegged a cream ale made with Nottie.

It went from 1.058 to 1.007 in three weeks. Very clean taste, low in esters.

This brew took off like gangbusters, VERY vigorous fermentation that started within two hours.

I do rehydrate dry yeast.

 

[ballegre]

I would say the the krausen means things are progressing. What are basing the no activity on? Air lock?

Yes. The air lock.

 

[Thumper]

ballegre,
Read the second post by Revvy in this thread. https://www.homebrewtalk.com/f39/question-about-airlock-activity-102337/ This will explain the air lock in great detail. Revvy points out in detail why not to judge fermenation by air lock activity. Revvy also has great blog articles for us newbs also.

Cheers,

 

[uwmgdman]

My IPA with new nottingham that I fermented cold (57F) finished at 1.012, which was my target final gravity (mashed at 154.5F). It did take a bit to take off, but I credit that to my cold fermentation temperature.

 

[ballegre]

ballegre,
Read the second post by Revvy in this thread. https://www.homebrewtalk.com/f39/question-about-airlock-activity-102337/ This will explain the air lock in great detail. Revvy points out in detail why not to judge fermenation by air lock activity. Revvy also has great blog articles for us newbs also.

Cheers,

Thanks. Take a gravity reading and see what's up. Been almost a week now.

 

[ballegre]

Thanks. Take a gravity reading and see what's up. Been almost a week now.

L-I-B!

Not a single bubble out of the damn air lock for a week - not one that I saw anyway. Just took a gravity reading - 1.012. The exact target FG (OG 1.050). Couldn't believe my eyes.

Amazing. I'm ready to bottle. Smells and tastes a little bitter but this is my first time using centennial and cascades so I suspect that's normal. Bottle condition for a couple of weeks and I bet its going to be a great brew.

You guys are awesome! Thanks for the help.

 

[Daddymem]

The packaging is horrible. the yeasty beasties just stick to it. Something is off causing bad static cling.

 

[earlytimes]

two packets of rehydrated notty just took my IIPA from 1.076 down to 1.008 - that's almost 90% apparent attenuation! Mashed at about 150F and fermented around 61F for about 3 days until main fermentation was complete then moved it up to 68 for the past week and a half. Just racked to secondary with 2 oz. of centennial.

Anyone having problems with Notty and considering tossing them out might want to try two packets.

 

[Teacher]

Well, on Friday I bottled an IPA. It was the batch I brewed three weeks ago that started slowly but bubbled away for about a week. Well, it went from 1.071 to 1.011, 84 percent apparent. That was with one of the new packets. I have one more and will use it in the next few weeks and report back.

Oh, and the taste was wonderful! Even at only three weeks old and with no carbonation I drank nearly twelve ounces and found it quite pleasant. No, I don't think I'd drink a lot of it, but it was in no way sweet or yeasty. I can't wait until this thing is carbed!

 

[BioBeing]

I sprinkled some Notty onto my Mild on Friday night, and by the time I woke up Saturday, I had airlock activity. Don't know about the attenuation yet...