Lallemand Nottingham

[scooterism]

Is there a preferred or ideal ferm temp. based on user experience?

 

[mash head]

Depends what you want to brew, but ale temps are the norm 18-22 but it can be used colder than that according to the info from lallemand.

 

[scooterism]

I read here 10-22, which threw me off as that's quite a broard range.

http://www.lallemandbrewing.com/wp-content/uploads/2017/03/lallemand-tds-nottingham-021317-1.pdf

I think I'll go w/ 18

 

[goid]

I run at 14c for 3 weeks. Beer comes out clean. Haven't fermented hotter though with it.

 

[rude]

14 to 16 c for me all pils base malt touch of wheat with tettenang hops

 

[scooterism]

I've settled on 15c

 

[rude]

Start at 14 then after 3 days raise to 16c

Bloody workhorse chews through it at a high attenuation out come

 

[Mr B]

I usually go 18 deg for ales with it.

 

[nosco]

I think its a bit of a dual purpose yeast. It works at ale temps for a an ale or some people use it for a really clean faux lager at colder temps. I heard 15c for a lager type like Rude suggested.

Ive never used it before but I got a few packs from the hopDealz closing down sale to give it a try.

 

[wereprawn]

15-16c for me. Makes a nice, clean beer. As mentioned , it can be a beast. I've dumped a 1052 og wort on a whole cake and had at 1003 fg in 4 days. Need to keep the temperature down when doing that or it climbs out of the fv.

 

[Yob]

I think its a bit of a dual purpose yeast. It works at ale temps for a an ale or some people use it for a really clean faux lager at colder temps. I heard 15c for a lager type like Rude suggested.

Ive never used it before but I got a few packs from the hopDealz closing down sale to give it a try.

It's my goto dry yeast for any ale, 16 for 3 days then,rise to 20 over the rest of the week..

Is a true grain to brain in 1 week yeast.

 

[Droopy Brew]

What are people's thoughts on the impact Nott has on hop aroma? No impact or reduced aroma?

 

[n87]

But the question is... Notto for English IPA?

 

[kevo]

But the question is... Notto for English IPA?

I've used it in a UK IPA - went very well in terms of attenuation, didn't have a lot of yeast flavours (which I prefer) so happy days.

As far as temp goes - I stick around 17/18C - then up the temp to about 20 once it's finishing out. Rarely go higher than 21/22C.

 

[Danscraftbeer]

It's my goto dry yeast for any ale, 16 for 3 days then,rise to 20 over the rest of the week..

Is a true grain to brain in 1 week yeast.

and good with ageing as well. You can wrangle this versatile yeast in a broad way and get a whole range of flavour effects from lager effects at 11c to high ale temps to 22. I've started at 14c lowest.
Consider yeast count. More for colder, less for warmer.

 

[Lethaldog]

Ideal would not be the 26 that mines sitting at, appears my brew fridge is not doing its job and with 55 liters bubbling away there's not much I can do but freeze water in milk bottles and hope to get it down a bit, hope the notty can handle it [emoji35]

 

[Dr_Rocks]

Same as Kevo and Mr B a steady ~18°C for english ales

 

[wereprawn]

What are people's thoughts on the impact Nott has on hop aroma? No impact or reduced aroma?

If fermented a bit on the low side, I don,t find any problem at all with reduced hop aroma .

 

[n87]

Well the EIPA went down yesterday arvo, 2 packs of notto in ~21L of 1.060
This morning (about 14h after pitch) it had ~4L krausen
Fridge set to 17c... fingers crossed.

 

[n87]

Well in ~50 hours, its down to 1.016 from 1.060.
Raise the temp and wait for the last ~8 points.