Makes for a great ale yeast when fermented at 63-65 degrees F. The average annual high temperature in Nottingham is 13. 3) Cut down on caramel/crystal malts (and other malts/grains/adjuncts that dont ferment well). The climate of Nottingham features a temperate maritime climate (Köppen: Cfb) with relatively mild summers. Won't hurt it to stay in there for the 14 days, though. 2) Add about 10 by weight dextrose (corn sugar) or invert sugar to your grist. If they are the same, you are done and can safely package, if you desire. According to what I've read, exothermic yeast reactions kick the temperature up 8 degrees. I would also leave it alone for a few more days maybe not the 14, but at least 10 before you take another sample, then another one on the following day. I'm going to pitch Lallemand Nottingham - according to the spec sheet, 'The optimal temperature range for Nottingham yeast when producing traditional styles is 10C (50F) to 22C (72F).' So I cool to 70, and pitch at that temp. Fortunately Nottingham has a pretty broad fermentation temperature range and is usually a forgiving yeast. That would explain the fast disappearance of the krausen. One last question: how are you controlling the fermentation temperature? Fermenting beer creates its own heat source, so the ambient temperature of the space your carboy is in may have nothing to do with the actual temperature of the beer, which could be several degrees higher. Nottingham Ale Yeast - a versatile, clean fermenting English Ale YeastLallemand Nottingham Ale Yeast - Nottingham Ale Yeast -Highly attenuative versatile yeast often recommended in stouts and. If you used a refractometer, was it calibrated? Description Reviews (0) Tags: nottingham ale yeast, lallemand, danstar dry, beer.

Also the method you used to test it hydrometer or refractometer? Hydrometers are calibrated to work at 60° if the temperature was too high, that can skew your reading. Features Type: English Style Ale yeast 1 Sachet 1 Pitching for a 5-6 Gallon batch Fermentation Temperature Range: 14-21 C (57-70 F) Alcohol Tolerance: up. Attenuation: High Flocculation: High Aroma and Flavour: Neutral with slight ester notes. That could explain your higher-than-expected SG. It's my go-to for all my ales except for a couple I do on kveik.Īnother question about your starting gravity did you stir the wort thoroughly before taking your sample? Wort has a tendency to stratify i.e., different sugar concentrations in different levels of the kettle. Just curious if anyone else has had this. Nottingham can be a beast of a yeast, especially at a higher temperature like 68-70.

Nottingham yeast pitching temperature