Nottingham - Alcohol tolerance

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SteveD

Nottingham - Alcohol tolerance

Post by SteveD » Thu Jan 24, 2008 11:31 pm

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. :D

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Andy
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Post by Andy » Thu Jan 24, 2008 11:32 pm

<high fives the unicellular beauties>



*squish*
Dan!

oblivious

Post by oblivious » Fri Jan 25, 2008 10:01 am

Did you aerate the wort?

SteveD

Post by SteveD » Fri Jan 25, 2008 11:17 am

oblivious wrote: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

Post by J_P » Tue Jan 29, 2008 11:30 pm

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!

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