BeerBorg

So I knew Notty was ok at 57, but it's been cold here and I've not been paying attention to beery things.

But I peeked today and discovered that my beer going with Notty is at 54 (fermentation temps, not ambient) and if I was to guess, it likely has been for ~3 days now... and it's still cranking away at it with a nice healthy krausen and yeasty action. I did pitch a lot though (lager like pitch rates, but I do that at fermenting with it at 57 too).

It's going to warm up a bit so it will probably get back to 57 before it's done without intervention, but I'll leave it go as is for now in the name of science.

mashani wrote:So I knew Notty was ok at 57, but it's been cold here and I've not been paying attention to beery things.

But I peeked today and discovered that my beer going with Notty is at 54 (fermentation temps, not ambient) and if I was to guess, it likely has been for ~3 days now... and it's still cranking away at it with a nice healthy krausen and yeasty action. I did pitch a lot though (lager like pitch rates, but I do that at fermenting with it at 57 too).

It's going to warm up a bit so it will probably get back to 57 before it's done without intervention, but I'll leave it go as is for now in the name of science.

I remember finding something on the Llalemand website that it's good down to 54 if you pitch enough. I keep my house away 59 in the winter and ferment in the basement where it's cooler. Nottingham had always done just fine for me.

I find it very clean cool, though I doubt I've had it at 54.

I've also seen it get to 80% attenuation or more even at lower temperatures.