With Nottingham it should finish at closer to 1.00874 SG.
38 * (1 - 0.77) = 8.74
(for the case of 77% attenuation)
Yep. I'm willing to bet ya'll an invisible $20.
With Nottingham it should finish at closer to 1.00874 SG.
38 * (1 - 0.77) = 8.74
(for the case of 77% attenuation)
Arguably the lower ABV Mild is the modern one, and stronger is the olden version (and Pattinson definitely shows this...). As for everything else in British brewing when the gravities dropped with the World Wars. Some truly historic Milds could be Barleywine strength..
an Abv between 2.3 and 3% seems to be the norm, so your og was actually a bit high.
Per BJCP, 3.0% is the lowest ABV for a dark mild to traditional style, so I’m right in that range
OG was only 1.039 and this yeast only brought it down to 1.015. Tastes wonderful, so I’m not disappointed in that regard, but geez, couldn’t get that small of a beer down to at least 1.010?
I might try this one for a porter.
Neanderthal, love it, I am one too and I while I like us-05 I love the way that Nottingham floculates in the fermenter plus the bottom of the bottle.As a die-hard bottling neanderthal, I like the fact that Notty flocs well. That little slug of yeast stays tight on the bottom of the bottle.
Notty gives solid, consistent results every time, always 77-78% attenuation for me regardless of mash schedule. Very forgiving yeast. I've used it dozens of times. Works best from about 58-68 F (14-20 C). If fermented on the colder end or even below, it might generate some peach esters... which actually might be real nice in a NEIPA. (US-05 does the same thing, by the way.) One thing to be aware of: alcohol tolerance of about 9.1% for me. If using it in a barleywine or strong ale, it's likely going to quit when ABV gets that high.
This yeast has a special place in my heart and I wanted to share my experiences with it. I have a "Flag Ship" beer (NEIPA) that I feel has only become this way because of the yeast. EVERY TIME I use it, I can count on it to get started within hours and finish within 3 days (I let it sit for a total of 5-7 days). At times when I have tried new things or another yeast and things didn't go as planned I know I can count on Nottingham to do its job. Does anyone else share this love / enthusiasm for this yeast?
Some notes on how I use it:
Ferment under pressure around 10-15 psi
Have fermented as low as 63 and as high as 71 with it
Always rehydrated it per DanStar instructions
Only been using it in IPAs so any fruity esters may have been welcomed or I couldn't differentiate that between the hops.
what's your dry hops schedule like? do you keg hop?
EVERY TIME I use it, I can count on it to get started within hours and finish within 3 days (I let it sit for a total of 5-7 days).
Bubbles mean nothingHey, first time @ beer making here.
So then I guess this is regular behaviour for this yeast ?
It will be 3 days in about 8 hours from now and this thing is awfully anemic, bubbling once per 1 - 1.5 minutes. Fastest rate was still an anemic bubble per 8 seconds. I think it will be done really soon. Or there is something else going on...
Is it normal to have such a bland and short fermentation ? It is akin to a MLF fermentation on fruit based beverages. Room temperature was in the 17 - 15C range (63 - 59 F).
What about this light brown gunk on top of the foam, is it worrisome ?
Ale beer yeasts that cn ferment in this range tend to ferment slower.Room temperature was in the 17 - 15C range (63 - 59 F).
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