nottingham

[bikedoc]

Just brewed a TTLandlord 50l batch
used a hydrated Nottingham and it was a slow start for 24 hrs then a really long slow ferment at 20c from 1042 to 1008 and still ticking over 11 days later
I've casked it under an airlock and it's tasty but cloudy
The yeast looks like small floccules at the bottom of the FV - not the solid pancake Safale 04 gives
Does Nottingham do this? I'm used to the 3 day Safale 04 explosive fermentation normally.
bikedoc

[mysterio]

No, fermentation speed is similar to S04, maybe a day longer. 4 days is pretty standard. 11 days is abnormal.

Nottingham & S04 are pretty idiot proof though so it should be fine beer nonetheless. Not calling you an idiot I just mean in general

How much yeast did you pitch for your 50L batch? If it was just one packet then thats your answer.

[Deebee]

Just brewed a TTLandlord 50l batch
used a hydrated Nottingham and it was a slow start for 24 hrs then a really long slow ferment at 20c from 1042 to 1008 and still ticking over 11 days later
I've casked it under an airlock and it's tasty but cloudy
The yeast looks like small floccules at the bottom of the FV - not the solid pancake Safale 04 gives
Does Nottingham do this? I'm used to the 3 day Safale 04 explosive fermentation normally.
bikedoc

I have a different experience with Nottingham. I used it for the first time in a Winter warmer, hydrated it in water then i some boiled cooled wort for 30 minutes and it went off like a rocket. 1068-1012 in 3 days and done.

I then collected the slurry from the bottom of the FDv and put it into 2 jars. A firend of mine is into kit brewing and used half. I put the rest into 27 liters 1048 styrian stunner type brew. I started it an hour before it was pitched and it was showing visible activity in the course of 2 hours.

Strange though as a firend of mine will not use it as he says it does not flocculate very well. Mine is like a great pankake in the bottom of the fv and to my mind is a better yeast that S o4.. ( although I ALWAYS have this on standby!!)

[crookedeyeboy]

Nottingham is very reliable. Just because it doesnt do the same thing for every brew doesnt necessarily mean its a bad thing.
Ive used NAY in all 6 of my AG's so far and everyone has fermented differently even though it is kept in the same conditions.
My first couple had a flat pancake layer of yeast and the last few have all been quite granular in the bottom of the fv...
Ive had brews that have taken 8 days to ferment and now my latest one has just taken four (which is what MB's are used to with NAY) days.
Ive had a lag of 48 hours and other brews that have gone off six hours later...

No worries

[crookedeyeboy]

I'd imagine if he could skin a turd he probably would.

[ølbart]

Some recent batches of Nottingham have had problems. The machine that stamped expiration date etc. punctured the packets so that air and moisture might slip in.

[pas8280]

I was just about to start a post regarding nottingham read this and not sure if it answers my question or not I pitched mine Tuesday and it went off quickly but today ( DAY 4 Saturday) the bubbles throgh the air lock have slowed to less than one a minute, I cant see the brew because i have used a FV with narrow screw top lid and wrapped it all up nice and snug in foil backed bubble wrap and blankets. My intention was just to leave it 9-10 days take a hydro raeding and if stable over two days rack off and bottle, now im getting worried either its a stuck ferment or its finished, earlier posts suggest 4 days is normal.
So the quandary is should i worry and start disturbing it just to have a look or leave it and continue as i had planned if so will it come to any harm ? i dont really want to start taking extra hydro readings the brew length was small enough as it is.

[crookedeyeboy]

If you have it at around 19-20 degrees more than likely it has finished!

[Parva]

I use S04 and Nottingham for all of my beers and use one sachet for 23l and 2 sachets for anything over that. I also do not rehydrate either, I just chuck it into the wort and let it get on with it. Bad practice maybe but I've not had an issue doing that yet. With either yeast I would leave the wort to ferment for 8-10 days and bottle or keg it as normal regardless of bubbles from the airlock, temparature change can give the appearance of fermentation.

[arkadiuszmakarenko]

I have read on homebrewtalk that in us they had some problems with this yeast. But there is so many reasons which could have caused that, so i wouldnt blame factory and yeast strain itself. So as always with all yeast its better to buy fresh pack (with very long expiry date)and keep it in fridge.

[chris_reboot]

I've found nottingham very flocculant and reliable
not a drop of wastage from the bottling I've done with it.

s-04 on the other hand has been mixed for me.
sometimes sets like a rock to the bottle, other times its been very floaty