Nottingham ale yeast

[rrrk]

Hi, im not the newest to brewing, and have read all kinds of info through different threads about Nottingham ale yeast.
The question I have about it is how much of this 11g pack to use in a 5gal batch, most people complain of blow overs and I wonder if they used to much? Ive read about primary brew temps as well and will be brewing at a cool temp.
I have never used the product, and would like to know the dosage. I want this next batch to go somewhat flawless, thanks! Cheers!

 

[65C]

I don't use Nottingham but I always put a full pack in and try and do 17C(ish) for first 3 days at least before moving it to room temp

I always use a blow off tube (rubber bung, plastic tube pushed in that goes in to a jug with star san)

1 out of 3 brews I do blow off even on a low temp - filling the carboy up too much is part of problem - but I don't like to waste it

 

[canehdianman]

read the package. It likely tells you to use the entire package for 5 gallons.

 

[dmtaylor]

11 grams dry yeast is actually an overpitch for 5 gallons of standard gravity (<1.070) wort. You can get by fine with just half a pack, and maybe even less. That's what I use these days, less than everyone else. My beer does not suck too bad either (okay maybe a little ).

 

[homebrewdude76]

I use the yeast alot.
1 pack for 5gal batch.
I have done 1 pack for a lower gravity 10gal batch.
And I do a big beer, 10gal and use 2 packs.

I never rehydrate, just pitch with the wort cool.
I typically start fermentation at 65F

 

[rrrk]

The pack says 0.5g to a gallon but that doesn't seem right to me, I'm used to using 5 gram packs for 5 gallon batches. I have heard of people actually using a secondary yeast addition in some cases, I think if I use a larger fermenter it should be ok, if I use a blow off tube i could loose a lot of yeast.

 

[opercularia]

My pack says 0.5 - 1.0 g/L, not gal. I use 1 pack for 23L, but seldom brew over 1.050.

 

[FatDragon]

11g/5 gallons is a pretty standard pitch rate. To avoid a blow-off, use a big enough fermenter and a blow-off tube. I've got a big imperial stout going on two packs of Nottingham right now. The first few days were pretty intense (thanks in no small part to the 1.097 wort). With a relatively undersized blow-off tube going full-blast, the krausening wort actually found a way to seep past the gasket sealing the lid on, but there was no actual explosive blowout.

 

[rrrk]

My pack says 0.5 - 1.0 g/L, not gal. I use 1 pack for 23L, but seldom brew over 1.050.

oh crap you are right about the pack instructions, my eyes are getting older, that makes more sense, Thanks!

 

[rrrk]

Anybody use this yeast in a cider? how does it finish?

 

[homebrewdude76]

I actually have before. Considering Apple juice is around 5% like beer, the finish is much better than using wine yeast.

 

[opercularia]

Anybody use this yeast in a cider? how does it finish?

I did parallel brews with Nott and 1118 once. The Nott cleared faster, but they both ended up about the same. I personally liked the Nott better, but others disagreed with me. I'm not a big cider drinker, so what do I know?
p.s. I'm also getting on - I had to get my glasses out to read the package too.

edit: neither produced a lot of krausen - filled carboys to the shoulder and just used airlocks.

 

[opercularia]

Finally found the pictures. Nottingham on the left, 1118 on the right. Made with pasteurized, "not-from-concentrate" AJ. I think this was about 3 weeks in. Both came crystal clear in about 8 weeks, nice golden color.

IMG_0618

• opercularia
• Nov 23, 2017

 

[dmtaylor]

Anybody use this yeast in a cider? how does it finish?

Yes. It tasted peachy to me.

 

[rrrk]

Finally found the pictures. Nottingham on the left, 1118 on the right. Made with pasteurized, "not-from-concentrate" AJ. I think this was about 3 weeks in. Both came crystal clear in about 8 weeks, nice golden color.

IMG_0618

• opercularia
• Nov 23, 2017

I like the color, my 1118 run was light as well and too dry, I am going to try a version of Brandon O's Graf if you have heard of that?, Im aiming to make it darker though.

 

[rrrk]

Yes. It tasted peachy to me.

was it a fast fermentation?

 

[dmtaylor]

was it a fast fermentation?

No, very much the opposite. Slow cool ferment at about 55 F.

 

[r4dyce]

Anybody use this yeast in a cider? how does it finish?

It's pretty much my go to for cider. Finishes well, no real memorable flavors from the yeast. My ciders are pretty straight forward though.

 

[opercularia]

I like the color, my 1118 run was light as well and too dry, I am going to try a version of Brandon O's Graf if you have heard of that?, Im aiming to make it darker though.

I tried a simplified version after reading the whole thread, hoping it would give a slightly sweeter cider. Mashed high and it was a bit sweeter, but not much. I liked the bit of malty flavor, but thought it could use more. Read the Gunslinger thread and decided "what the heck". I just put down an "apple stout", based on my standard sweet stout recipe. We'll see.