I have not read anything on this forum regarding this yeast strain yet, so I am posting this as an FYI. Hope it helps.
So, a while ago I picked up a new yeast on a whim. I decided to try it in my brew of Yooper's "Fat Sam". This notty 97, is supposed to be a very clean yeast, also referred to as west coast ale. So I brewed on Monday afternoon, dropped it in my new fermentation chamber built off my mini fridge. This was my first batch to grace the chamber, which was keeping things in the low 50's. Well so far my experience has been that this strain needs a little higher temp. 4 days and 0 activity...not even a bubble! I have always had strong activity in 48 to 60 hrs with nottingham using the ice, t shirt, swamp cooler method. Well tonight, midnight Friday, I saw the first bubbles, but only after letting it warm up to about 60 (according to the sticky thermometer). Looking back, I wished I had used a clear fermenter, but oh well.
I will keep an eye on it. But if I am right, this may be a solution for people who have trouble keeping fermentation temps down.
Anyone else use this and have similar (or differing) experiences?
So, a while ago I picked up a new yeast on a whim. I decided to try it in my brew of Yooper's "Fat Sam". This notty 97, is supposed to be a very clean yeast, also referred to as west coast ale. So I brewed on Monday afternoon, dropped it in my new fermentation chamber built off my mini fridge. This was my first batch to grace the chamber, which was keeping things in the low 50's. Well so far my experience has been that this strain needs a little higher temp. 4 days and 0 activity...not even a bubble! I have always had strong activity in 48 to 60 hrs with nottingham using the ice, t shirt, swamp cooler method. Well tonight, midnight Friday, I saw the first bubbles, but only after letting it warm up to about 60 (according to the sticky thermometer). Looking back, I wished I had used a clear fermenter, but oh well.
I will keep an eye on it. But if I am right, this may be a solution for people who have trouble keeping fermentation temps down.
Anyone else use this and have similar (or differing) experiences?