Nottingham observations

[mtsoxfan]

I brewed an American Rye Ale two weeks ago. I used my favorite yeast Nottingham, due to it's aggressive fermentation. I fermented low/mid 60's as usual. My fermentation is usually done in 4 days with Notty, fast and fureous. I had the same action this time, but I am still getting bubbles every couple of minutes...at day 14!
I hope this means I will fermented really low for a clean crisp beer... I don't think I've ever fermented lower than 1.010 with any of my beers, and have always been happy at that. Maybe this will break into single digits.

[woody]

sounds like it just may get down there. I brewed 26 batches of AG before I had my first .007 beer FG. I think it's the water in combo with yeast health that dose it since the mashes were all about the same in my brews. I've been changing water profiles a lot. just a guess.

[mtsoxfan]

I wasn't sure if it had anything to do with the larger percentage of rye malt I used. As long as I hit 25% of OG, which I always do, I'm happy.

[ScrewyBrewer]

I brewed an American Rye Ale two weeks ago. I used my favorite yeast Nottingham, due to it's aggressive fermentation. I fermented low/mid 60's as usual. My fermentation is usually done in 4 days with Notty, fast and fureous. I had the same action this time, but I am still getting bubbles every couple of minutes...at day 14!
I hope this means I will fermented really low for a clean crisp beer... I don't think I've ever fermented lower than 1.010 with any of my beers, and have always been happy at that. Maybe this will break into single digits.

I always look at my starting OG after filling the fermentor and based on pitching rate, mashing temperature the rate of attenuation can drop a high ABV into the low 10's. I fermented 2 batches with rehydrated Nottingham and today I washed the yeast from the first batch. Going forward I'll pitch 2 liter starters and I'm pretty sure the attenuation will be much higher than the rehydrated batches.

Sounds like you'll end up with a nice dry beer at 6.7% ABV, not a bad day's work.

[mtsoxfan]

And I'll be putting all the yeast washing/harvesting information I've learned here to continued good use when it's done. I know there are many ways to make sure yeast is happy, and while I'm not too anal about them, I do what I can...and remember at the time...

[FrozenInTime]

I've got my Summer Ale going right now, I used the only yeast I had on hand, Nottingham. I had a bunch washed up ready to go, but forgot to take them out of the fridge when everything in the garage fridge started freezing... can u say yeast pop cicles? LOL

Since my soon to open (this summer) is not open, I'm going to ranch this notty, it's all I'm going to have for a while unless I do an order... don't see that happening real soon.

[ScrewyBrewer]

Last year I used a lot of East Coast Yeast ECY-10 liquid yeast but as things worked out this year my yeast library consists of all Nottingham.


I like it's clean fermentation and good attenuation qualities right out of the package, rehydrating first of course. But I'm also looking forward to pitching a two liter starter of it soon, just to see how much lower it takes the FG reading. This Saturday I pitched some Notty I had washed the week before into a nice dark IPA just to see how it works.