Nottingham - Alcohol tolerance

[SteveD]

I've just fermented an OG1100 ale down to G1021 in 6 days with Nottingham giving more than 10% ABV. Pitching rate was about 1 pack for 7.5L, pro-rata about 3 packs for 5 gallons. Yeast was prepared as per pack instructions:- Rehydrate in plain water (in my case spare liquor, treated to 5.2 for sparging) for about 20 mins, then wort introduced in small stages for about 20 mins, then pitched.

Finishing gravity about 1/5 OG which is about right for Nottingham.

Nice one, yeast.

[Andy]

<high fives the unicellular beauties>



*squish*

[oblivious]

Did you aerate the wort?

[SteveD]

Did you aerate the wort?

Yep. 1-2mins with O2 as high gravity worts especially need good aeration. Since I started using O2 simply for the sake of speed and ease, and pitching a decent ammount of yeast, every fermentation happens to have gone without a hitch, fairly fast at temps of 17-19c, and with finishing gravities right where I want them.

[J_P]

I've just bottled a brew I fermented with Nottingham that started at 1.062 and ended up around 1.011 that's over 8-% attenuation!