Puddlethumper
Well-Known Member
Just brewed an oatmeal stout on Saturday and used Nottingham for the first time. It is now Monday afternoon and I'm not seeing anything close to the action in the carboy that I've seen with US-05 or Munton's. I'm wondering if I got a bad batch of yeast or if Nottingham is typically a slow starter.
Here's the specs to date:
- O.G. 1.058
- Hydrated yeast according to package instructions at about 95F
- Pitched at about 74F
- Fermenter has held pretty steady between 66F and 68F
- Yeast was stored in the fridge (about 40F) for the week after I received it in the mail from my supplier. Allowed a couple hours for it to come up to room temp during the mash and boil.
- After 48 hrs. there is a very thin krausen (maybe 1/4") and absolutely no activity in the airlock
I've basically followed the same procedures I usually follow. Other dry yeasts have always taken off with a bang.
Here's the specs to date:
- O.G. 1.058
- Hydrated yeast according to package instructions at about 95F
- Pitched at about 74F
- Fermenter has held pretty steady between 66F and 68F
- Yeast was stored in the fridge (about 40F) for the week after I received it in the mail from my supplier. Allowed a couple hours for it to come up to room temp during the mash and boil.
- After 48 hrs. there is a very thin krausen (maybe 1/4") and absolutely no activity in the airlock
I've basically followed the same procedures I usually follow. Other dry yeasts have always taken off with a bang.