Why nottingham sucks

[SteveM]

After looking at my order history with AHS and moorebeer I have done 32, 5 gallon batches of beer this year. The only problems I had where with notty. I fermented out of the temp range on purpose for two of the three....So in my short experience Notty has been the most unforgiving yeast I have used so far.

First off, that's a lot of brewing in a year. My hat is off to you.

But to your point - that's not how it used to be - this is just in the past year. I had been using Nottingham since I started brewing, maybe six or either years ago, and never had any issues until this year. It has been tolerant of imprecise temperatures and always gave me a quick starting ferment and a great brew. The product itself has been fine - selling it in punctured packets has been the issue. I expect that they will bounce back - in fact, it seems like they already have, but I have a supply of Safale 05 that I will have to use up before I go back.

I don't blame the yeast, just my lack of temp control and inexperience.

In this instance, I think it is fair to blame the yeast.

 

[UncleDave]

Brewed a Pale Ale with Notty weekend before last. No bubbling for 48 hours, then it started bubbling for all of a day. Thought I had a stuck fermentation since I kept my temps in low 60. Decided to check the hydrometer and it was @ 1.010! Haven't been brewing long enough to compare the old strain with the new one, but it certainly doesn't act like any other dry strain I've used before.

 

[avwfreak]

I used notty for my dry stout last year and it took 3rd place at the national comp. here in Chico. I believe my ferm temps ranged anywhere from 65-73. Maybe I was just lucky?

 

[SteveM]

I used notty for my dry stout last year and it took 3rd place at the national comp. here in Chico. I believe my ferm temps ranged anywhere from 65-73. Maybe I was just lucky?

I think their packaging issues were just this year.

 

[passedpawn]

After pitching another packet, my IPA finally has a nice krausen. So, to recap, after 2 days, I had nothing, pitched another packet, and I finally had yeast activity 3-4 days. Can't say whether the second packet had any effect or if the first packet just finally took off.

Just closing the loop on this (unless I don't get complete attenuation, in which case I'll update).

 

[njnear76]

Nottingham has made great beers for me except for the last Blond I made, which has an awful aftertaste and yeast, which does not want to drop out (Expiration was 8-2010 or 9-2010).

 

[jmo88]

Nottingham has made great beers for me except for the last Blond I made, which has an awful aftertaste and yeast, which does not want to drop out (Expiration was 8-2010 or 9-2010).

I really hope this doesn't happen to my IPA fermenting now. It wasn't doing anything so I pitched the 05 on it hoping for the best. I certainly don't want low-flocculating Nottingham in my beer.

 

[passedpawn]

I really hope this doesn't happen to my IPA fermenting now. It wasn't doing anything so I pitched the 05 on it hoping for the best. I certainly don't want low-flocculating Nottingham in my beer.

A simple gelatin addition will remove most suspended yeast. Don't worry, you can still bottle and it will carbonate. I gelatin everything except intentionally-cloudy beers like hefe's.

 

[HSM]

Well, why not? I've never made a beer where it didn't bubble like crazy. My airlock (actually blowoff tube, and ain't that a joke) is tight - no leaks. This is a clear better bottle, and the stuff is flat - nothing happening.

What's pluming? I think mine did that... I re-hydrated for about 15 minutes and it got thick and pasty, like mustard.

I do think this is a viability issue, and that I am waiting for 17 still-viable yeast cells to double enough times to make beer. Ugh.

Like "Mustard". You are not doing it right. Try again.

 

[passedpawn]

Like "Mustard". You are not doing it right. Try again.

Uh, no. .

 

[Picobrew]

FWIW I did an ale with non-recalled notty that went real high like 76-78 and it is great. I didn't hydrate, I did aerate, and it was a 7% pale ale. Usually, I do a better job of managing the temp. I guess YMMV.