BeerBorg

With previous fusel problems and temps still in the high 80's, I'm watching my fermentation temps very closely. Last night, after a full day of vigorous fermentation, I added 3quart frozen bottles to my cooling bag and the temps were 65....the airlock was very active. 10 hours later, I'm checking and the temps strips on the fermenter show 70!
This is the upper end of Nottingham. I quickly added tons more frozen bottles and hope it's not too late.

I've only used Notty once or twice before and from what I've read, even at 70, it really doesn't give off much esters. I hope not. Anyone else use Notty enough at 70 to give me an idea?

I'm currently drinking a batch of Centennial Blonde that got up to 73 with Notty. I like it, so do my friends and family. My experience was the same, it got warm quickly even with temp control.

Thanks John. The odd thing was that it was already at full krausen and sitting at 65. Adding fresh ice packs should have kept it close (I would have thought). Never had this much problem until this year and I don't know why, though, it's still warm here.
Some comments I've read from those who have gotten to 70 and above are: "taste like ass" and "you'll be fine".
Confidence is high!

I've used Notty 68-70 and made good beer.

It's amazing how high and quick temperature can shoot up during active fermentation. I'm thinking of getting a thermowell of some kind. Drill a hole in the lid, put it in and the temp probe in the well. Should give pretty consistent temp control.

Nice if you have a Johnson controller. I never used Notty, have one in fridge that needs to be used soon (4/14), I'll have to look up to see what brew it pairs with.

After posting earlier, I found that my current batches also shot up from 65-70. This is Bee Cave Haus Pale, 1/2 is with Notty, 1/2 with 05.

Wonder if the probe for the STC-1000 will fit in that thermowell. Would be great to add one to my bucket.

Before I got my brew fridge, I had brewed my brown ale with Notty, and it was the most active fermentation I ever had, and ambient temps got to between 68-70 so inside the LBK got even warmer. The beer tasted great, with no fusels or off flavors!

Only took a few hours to get it down to 66 and now it's at 63 so, since this yeast usually finishes in under 5 days, I'm sure I'm good.
Great smell coming from the airlock too.

I found these Phil. Going to order 2, I'll let you know what I think.

Update, just ordered 2. I'll let you know what I think. A small hole in the lid, put in thermowell, slide in probe and away we go. I have 2 STC-1000s, so one for the fridge and one for my
3 ft 12 inch heat tape I ordered also for brewing Saison and Biere De Garde at higher temperatures.

Seriously, y'all are doing nothing to stop the madness.

[/thread hijack]

You better be brewing something with Notty to keep it relevant! lol

There is no "off topic" smiley is there.

IIRC, Gymrat recently used Nottingham well over 70 and he said the beer was good. I was afraid to use Nottingham warm but I think I will not fear it anymore.

Just checked my notes...

I used it in a Southern English Brown earlier this year at 70-74*F and I seemed to be fine.

Note that the peaks were at 74 but the majority of the primary was 70-71...

So at the very least, we know Nottingham can work great in the 70s for brown ales!