Problem with nottingham/batch recall

[tomU]

+1 for super-long lag phase with this batch. Pitched dry into a barley wine sunday afternoon, only just started visibly fermenting today. Praying it hasn't picked up an infection in the 60 or so hours it's taken....

[delboy]

+1 for super-long lag phase with this batch. Pitched dry into a barley wine sunday afternoon, only just started visibly fermenting today. Praying it hasn't picked up an infection in the 60 or so hours it's taken....

I don't mean to alarm you but the beer i made with this batch of nottingham has a low level acetobacter infection, it could be down to me but thats the first infection i've had in a long time, im pretty pissed off, 25L and about 6-7 hours of effort is going down the drain tonight.

Could i swear that nottingham was directly responsible, no. Will i ever use nottingham again, NO!!!

[tomU]

Yeah it wouldnt surprise me if the bugs get mine. I'll be gutted if they do - I've never brewed a barley wine before - this beast has an OG 1108, way beyond anything I've ever brewed in the past. 6 or 7 hours work + a good bit of cash in malt and hops isn't something I can afford to lose right now...

I certainly wont use this batch of Notts again. I was leaning towards switching to wet yeasts and this may just accelerate that decision....

[mysterio]

Don't give up hope, I just polished off a second keg of a fairly low gravity blonde ale last night made with the dodgy batch and there was no hint of infection, clean as a whistle. It had been hanging around since mid Jan.

[delboy]

Don't give up hope, I just polished off a second keg of a fairly low gravity blonde ale last night made with the dodgy batch and there was no hint of infection, clean as a whistle. It had been hanging around since mid Jan.

+1 I reckon the long lag time brought to the fore i problem (some lurking bugs) i have in my system, the odds are very much on your side for a perfectly good brew.

[Manx Guy]

It seems mine was the effected batch also....

However after 2 weeks conditioning I've bottle my Extract Sarah Hughes Ruby Mild....

I had a taste of the sample and I'm impressed!

No sign of infection at this stage!

Looks like the bugs were not able to get to the wort before the yeast started up!


I hope everyone else is as fortunate...

Problem is I have 3 more packets from this batch....

I guess I should sling the whole lot of yeast?

Or if I make a starter will I avoid the issue?

[Blackaddler]

As an update [23Mar2010], the batch lot #1080360088V - exp 08-2010 "had been testing fine to date" [according to Lallemand Inc].

The recalled batch is lot #1081140118V – exp 01-2011

However, if you still want to return your sachets for fresh replacements, you can. They'll send extra sachets to compensate for postage.

[Scotty]

As an update [23Mar2010], the batch lot #1080360088V - exp 08-2010 "had been testing fine to date" [according to Lallemand Inc].

The recalled batch is lot #1081140118V – exp 01-2011

However, if you still want to return your sachets for fresh replacements, you can. They'll send extra sachets to compensate for postage.

Cheers for that, I've two packets of the first batch but I would rather return them than risk my brews.

Do you know of a contact name at Lallemand where we can send packets to?

[Blackaddler]

I emailed homebrewing@lallemand.com and got a reply from Marie Coppet.

The address for returning the packets is:

Attn: Marie Coppet
6100 Royalmount
Montreal, QC, Canada
H4P 2R2

[Blackaddler]

I won't be using my two packs of Nottingham because of this, even though the beer turned out fine. Getting some US-05 in.

Yesterday, I used 2 packs of the 088V batch, with no problem.

I normally pitch the yeast dry, but re-hydrated them both, just to be on the safe side.
Pitched into the FV at about 15:30hrs, wort temperature at an indicated 19.6C.

Fermentation is well under way this morning, even though the temperature dropped to 18.3C by 09:00hrs.
[My ATC800+ tends to read about 0.7C low, compared to my glass thermometer.]

[askey]

Now I'm going to eat humble pie,
namely because I bitched notty and contacted the manufacturer blaming them for my infected brews lot #1080360088V - exp 08-2010 the ones with perfurated validity dates .
since then I discovered that my bottle cleaning hygeine was to blame for the rotten beers I'd made .
now there soaked in percarbonate of soda for a day, rinsed and sanitized with peracetic acid . no more problems with notty nor any other yeast .
At the time everyone was jumping on the 'blame notty ' bandwagon but i for one can say now theres nothing wrong with notty, probably never was. Ian

[BarnsleyBrewer]

I'm fermenting with it now, no smell of infection!!

BB