Will Nottingham handle 1.074 OG

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By-Tor

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Doing a wheat bock tomarrow and all I have is notty for yeast will it work for that high of an OG? 1.074- FG 1.017)
 

ArcaneXor

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Should be fine, but it'd probably be a good idea to pitch two satchels of properly rehydrated yeast.
 

s3n8

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Mr. Malty says 1.3 11g packets of dry yeast. If you only have 1, you will be fine. I have done beers that size with 1 packet. Make sure you aerate well.
 
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By-Tor

By-Tor

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Mr. Malty says 1.3 11g packets of dry yeast. If you only have 1, you will be fine. I have done beers that size with 1 packet. Make sure you aerate well.
I only have one packet.Can more be added later?(to the secondary?)
 

HOOTER

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Isn't a bock a lager? Just sayin'.

Anyway, Nottingham has a high alcohol tolerance so you'll be fine.
 
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By-Tor

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Isn't a bock a lager? Just sayin'.

Anyway, Nottingham has a high alcohol tolerance so you'll be fine.
For what it's worth the recipe says to ferment at 60-70F.I'll go about 65F,I know lagers are fermented cooler,is that the main difference in lagers?
 

HOOTER

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For what it's worth the recipe says to ferment at 60-70F.I'll go about 65F,I know lagers are fermented cooler,is that the main difference in lagers?
The main difference is the yeast. Lager yeast bottom ferments at cool temps (50-55) while ale yeast top ferments at warm temps (65-70). A true bock is a lager and therefore would require lager yeast, although Nottingham can ferment cool and produces a very clean brew so it's not a bad choice if you can't lager.
 

llazy_llama

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I only have one packet.Can more be added later?(to the secondary?)
If you only have the one pack, just add that now and leave it alone. Keep in mind that with a high OG like that, it's going to take a long time to finish fermenting. Resist the urge to mess with it or rush it along. Next time you'll know to prepare a bit better, and probably keep 3 or 4 packs of Notty in your fridge for those OH-**** moments like this.



For what it's worth the recipe says to ferment at 60-70F.I'll go about 65F,I know lagers are fermented cooler,is that the main difference in lagers?
Lagers are fermented at much lower temperatures, and use a different type of yeast. Ale yeast are top fermenting, lager yeast are bottom fermenting.

Unless we're talking about a Steam beer, which is a lager fermented at ale temperatures.
 

ohiobrewtus

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I've had 1 pack of Nottingham take a 1.093 IIPA (with 2# of sucrose) to 1.004. It can handle it.
 
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