nottingham

[jean-yves]

yep, got a packet ( 500 gr ) of nottingham ale yeast today B)
have anyone use it yet?
it was a hole in the packet, I think the customs pierce it, thinking it was something else in it! :blink:

think I'm going to brew again soon :beer

[bitter_dave]

QUOTE (Daft as a Brush @ Jan 22 2006, 12:12 AM)Nottingham Ale yeast is supposed to be the same as Gervin English Ale Yeast, I use this and follow the method Jim in his website.
DAAB / Jim, do you use 1 sachet or more of Gervin yeast for a five gal brew? Wheeler / Protz have a bit of a rant about packet yeast, suggesting that '50 to 100 grams is more appropriate' than the typical 5g in a normal packet - although I know there is 11g in a packet of Gervin. I suspect he's thinking more about lower quality yeast, but I'm interested to hear what you've found in the past.

[Jim]

Dave,

I've always used just one packet of yeast in a 5 gall brew. I basically just followed the instructions on the pack for the Gervin Ale yeast.

I've never had a brew fail to ferment properly in 30 years of brewing (!)

I always use a tight fitting lid on the fermenter, though, so that reduces the chances of infection by wild yeasts.

[bitter_dave]

Thanks Jim, that's reassuring to know

[Reg]

QUOTE (jean-yves @ Jan 21 2006, 11:48 PM) yep, got a packet ( 500 gr ) of nottingham ale yeast today B)
have anyone use it yet?
it was a hole in the packet, I think the customs pierce it, thinking it was something else in it! :blink:

think I'm going to brew again soon :beer
Well, I think you ought to have a brew and get the dried yeast into culture. Les douaniers sont les freres d'espece! (Sorry for my language JY, I'm still smarting over a rediculous overcharge by customs when buying a second hand mike from the US during the EU/US trade dispute!)

I guess you could store the dried yest by pumping CO2 into a sterile tupperware container to keep things inert if you have a cylinder to hand. (Just my nutty idea, but it shold keep things inert). :huh: :blink:

[jean-yves]

yes I've put it in a tupperware to keep it fresh (500gr is a lot :huh: ) and in the fridge.

I use 20 gr of dry yeast for 50 liter and it work well every time ( with a tight fitting lid on the fermenter also jim )

I've also heard that the safale S04 settle fermely in the bottle. <_<

thinking of a brew soon with the nottingham B)

[johnmac]

So far, I've tried Saflager, which was very slow to clear and left a bit of a haze, Danstar Windsor, which produced similar results and Muntons Premium Gold. I've found the Muntons to be very reliable and I like the way the yeast packs down at the bottom of the primary bin. Is there any point moving on from Muntons Gold? Flavour?

[Andy]

Funny you should link to that pic DaaB as after racking that beer on Wednesday night I kept a sample of the residue yeast slurry in an old margerine tub in the fridge. Tonight I got bored with it and decided to add a load of cane sugar to the yeast to "see what happens". I left the tub on the work surface and b*ggered off to the pub. Five pints later (Badger and Abbot) I return to find the Quatermass experiment going on in my kitchen!







Brewery yeast, you gotta love it!

[Andy]

Badger First Gold.


Not bad, had a pint of that, Youngs special, something I forgot and two pints of Abbot.


Out on the p*ss tomorrow night and then off to Tenerife on Tues for 11 days.

Schools out!

[Andy]

Four of us going, me and a mate taking bikes (pedal variety) for some exercise. The birds will be cooking and doing ladies things

[Jim]

QUOTE (andy @ Jan 28 2006, 12:08 AM) Four of us going, me and a mate taking bikes (pedal variety) for some exercise. The birds will be cooking and doing ladies things
Have a nice time, Andy. Sounds a bit strenuous to me, though!