Nottingham dry yeast : Profile changes with temperature?
Nottingham dry yeast : Profile changes with temperature?
How does fermentation temperature affect the flavor profile for Danstar's Nottingham dry yeast? What is your preferred fermentation temperature range for it? What temperature should never be approached and/or exceeded for it? How much can it elevate the wort temperature vs. the temperature outside of the fermenter?
Re: Nottingham dry yeast : Profile changes with temperature?
Two things I've noticed with Nottingham.
1) Muted hop expression. The need to add extra hops (the next time around) to gain back what has been lost.
2) Muted maltiness, and a sort of one dimensional blandness to the beers. Very hard to define and explain this.
My Nottingham experience comes from batches fermented at between 52 and 63 degrees F. Does it express more character if fermented at higher temperatures?
1) Muted hop expression. The need to add extra hops (the next time around) to gain back what has been lost.
2) Muted maltiness, and a sort of one dimensional blandness to the beers. Very hard to define and explain this.
My Nottingham experience comes from batches fermented at between 52 and 63 degrees F. Does it express more character if fermented at higher temperatures?
Re: Nottingham dry yeast : Profile changes with temperature?
I've not used it a lot but did find that if you ventured over 17c it seemed to produce an acetaldehyde flavour which took a while to condition out.
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