US05 or Notthingam for an Extra Special Bitter

[tota76]

Hi guys!
Sunday, I wont to brew a ESB,
I know that I have to use the S04, becouse it's an English strain,
but I have only two type of yeast a US05 and a Nottingham.

I'm asking if also would be good using that strains and if yes which one?
or do you think is better change a recipe instead to do a ESB?

Thank!

A.

 

[Onkel_Udo]

Between the two, Nottingham.

 

[Psylocide]

Second for Nottingham, I use it almost exclusively.

 

[giraffe]

Between the two, nottingham. Really id use an english strain with more character; but really, definitely not us-05.

 

[grrickar]

I use 1968 for my ESBs. I have plenty of 04 and 05, but have never tried it so can't say what the differences are.

 

[DoD_Ales]

US-05 will be too clean with little fruity esters. Notty is a good yeast, but keep it on the cool side, or you might get some harsh phenolics.

 

[Calder]

A fifth for Notty

 

[BigFloyd]

If you can precisely control the temps, pitch and start Notty around 60-63*F, let it run a few days then bump it up to 65-66*F to finish.

 

[tota76]

If you can precisely control the temps, pitch and start Notty around 60-63*F, let it run a few days then bump it up to 65-66*F to finish.

Hi BigFloyd, thanks for the advice,
do you say that becouse of the caracteristic of the Notty?
You can tell me why?

thanks!

 

[Homercidal]

Notty, but at upper 60s it starts to impart a lot of esters. I think that's why to start low, let it do the main portion of the ferment, then let it ramp up to finish out well.

Notty makes a hard yeast layer and floccs well. It's a good yeast if you don't mind the esters or can control temps.

 

[tota76]

thank for the explanation!
I can control the temps, so I'll strat the fermentation at 15°C (59°F) and stay for 48h at 15/16°C (59/61°F) after then I'll ramp up at 18/19°C (64/66°F).
We wiil see how she comes out!

 

[BigFloyd]

thank for the explanation!
I can control the temps, so I'll strat the fermentation at 15°C (59°F) and stay for 48h at 15/16°C (59/61°F) after then I'll ramp up at 18/19°C (64/66°F).
We wiil see how she comes out!

Sounds like a solid plan.

 

[tota76]

Hi!
Last Sunday I brewed a ESB, I didn't reach 16C° to Pitch the yeast,
so I put the fermenter in the fridge and waited monday to pitch
I Pitched the yeast at 15C°, but thuesday the fermentation wasen't stasted,
I raised the temp a 16 an the fermentation begun.

Yesterday I trasferred the beer in the 2° fermenter, the gravity was 1,012 (OG 1,050) the beer tasted a bit fruty and apeared turbid, it's becouse of the yeast?

Now I'm aging at 14>10>6C° lovering the temp every 2days

more news next week!