Small krausen nottingham yeast11/19/2023 ![]() ![]() I used this yeast in a past with good results and will do it in a future. I tasted the hydro sample and I think its amazing. You probably not enough experienced brewer to realize this possible, but Notty droped from 1.049 down to 1.011 in 90 hours. bumped it to 67 after that to encourage things to finish. 24 hrs later there was a thin brown layer of foamy krausen looking bubbles but was gone after that, but the airlock still going crazy for 48 hrs following that. ![]() If you do the math thats exactly 90 hours since I pitched. almost no krausen with nottingham yeast Brewed a nut brown ale last week and pitched a packet of nottingham dry at 63F. I pitched re-hydrated yeast on Monday after work (around 6 pm) and decided to check hydrometer reading on Friday at lunch (noon) since movement inside almost stoped. My hydrometer is calibrated and never let me down, my brew will possibly drop onother couple points since I move it to 64-66F room. I fermented it at 58F ambient since right beside it in a freezer happly bubling away my Kolsch with 2565 and its still going (didn't bother with readings). Krausen never developed bigger than 1 inch but I seen fearsome movement inside carboy during fermentation. I didn't even riged airlock, all I had its orange plastic hood on carboy and I know from past experience CO2 can escape through without problems. Belive it or not (its your problem) but its a matter of fact. To me it almost seems like Notty is a hybrid Ale/Lager yeast since it actually has a lower temp range than other ale yeasts and from what I observed in my carboy. One other thing I noticed is that the APA was much cloudier the whole length of the carboy where as with the safale all the action was on top. Popular yeasts for this style include the Wyeast London Ale III, the White Labs London Fog Ale, and both the SafAle US-04 and US-05. The yeast can be dry or liquid depending on personal preference. Whenever you move the temperature up or down by more than 1 degree per hour (approx.), and the difference in start temp to final temp is more 5 or 6 degrees (depending on the strain), the yeast may respond by going dormant for a bit. The best yeast for brewing NEIPAs offers medium-high citrusy esters with fast fermentation times, 75 attenuation, and low to low-medium flocculation. It will be another week before I bottle the APA so can't comment on outcome flavors but I agree that 11g Nottingham is a slower fermentation than 11.5 of safale 5. The temp may have dropped to a point that it sort of 'shocked' the yeast. The APA was still bubbling and had yeast movement on top for around 10 days and just now appears to be clearing. With the exception of a couple of tiny bubbles at the top. I experienced the same thing, the Notty took a little longer to get started, formed a significantly smaller krausen, and took significantly longer to finish (I didn't take a FG reading on either batch because I don't have a sampler yet and cant reach the fluid level of my carboy with turkey baster). However, when I checked the carboy the next morning, the krausen was gone. Both were fermented at Southern CA winter garage temps so just like yours, around mid-60's, in a waterbath. I didn't rehydrate either, just poured them in. I made 2 batches recently, a brown ale with S-05 and a APA with Notty.
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