Nottingham Yeast.

[Fish13]

I understand from my small searching and reading that it is a monster of a yeast. you should see the glad wrap over the fermentor!!

Due the heat in the bathroom and the **** up that is the sgt baker recipe - re home malted barley - its sitting there fermenting at 32 degree's.

Now is this strain of yeast suitable for that type of heat or even for making these saison beers you all talk about?

 

[Lord Raja Goomba I]

Nope, it's tolerant and a good yeast - but not that tolerant.

I use it at 14 degrees for fauxlager and at 16 for a good english ale.

Stupid me went camping before the last one completed and had to re-kickstart with yeast trub stuffs. Didn't temp control the 2nd time nor filter because I had a pils in the ferm freezer and ended up with estery murky okayness. not as good as it could have been, but it still is a very tolerant yeast, I'll give it that at 30 degrees plus humidity.

 

[Cocko]

I understand from my small searching and reading that it is a monster of a yeast. you should see the glad wrap over the fermentor!!

Due the heat in the bathroom and the **** up that is the sgt baker recipe - re home malted barley - its sitting there fermenting at 32 degree's.

Now is this strain of yeast suitable for that type of heat or even for making these saison beers you all talk about?

I have used notto a lot and from my experience with it, the thought would be it is not good at 32* - Not that I have tried it but I would 'imagine' - not good.

Notto brews pretty quick, at normal temps or 18-22, and drops really fast and the yeast cake sets hard as my a rock!

Now to actually add something to a thread in the case someone ever reads it again:

Brew was a hoppy-ish APA...

I brew 4 cubes at once, and one time as a learning experiment, pitched 2 cubes of the exact same brew, into 2 different 30L fermenters that sat in the same fermenting fridge, again from the same batch - one with Notto one with US05.

Brewed out at the same temp.

Then kegged, not filtered, and high carbed, not ross method, but at 250 for 24 hours..

RESULT:

The Notto keg was clearer and had a sweeter 'tone' to it - not the hop driven APA that was the brew

US05 was a very hoppy beer and much cloudier.

Over all result - Notto strips hops, simple.

To double confirm, I over hopped a LCBA style by mistake... the first cube fermented and carbed was almost undrinkable due to the hops... SO, thought, I will brew next cube with notto and strip some hops...

Guess what happened, the notto stripped back the hops and brewed a really balanced beer.


Anyway, all this from experience not what I have read.. I will only ever post an opinion if I have experienced it, its great to read something and then 'spread' the word but when is it proven...

34c.

 

[Fish13]

cheers cocko

its just finished fermentation. the krausen has gone and it just time to let it sit. still very hoppy but the grain smell is still coming through. I will bottle it and give it to my mate who drinks my beer and leaves.