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.