It is a little slow compared to what I am used to w/ the notty, it has been 10 days, but no big deal. It smelled great and is still cloudy from the active fermentation. It was a modified version of BM Centennial Blonde. Was sitting at 1.014, It should get be down to 1.010 or so, minimum. After the 78 hour lag time it is doing it's work, I think. Ok I am going to revisit my notty post again.
I will have to play around with US-05 and US-04 to see how I like them in different brews. Beyond that I had other yeasties in there so my comments are voided. Nottingham has a performance reputation that it did not meet this time, 72 hours of lag if it came to life at all and possible under attenuation if it did. I am afraid I shouldn't comment beyond saying that the first Lot# failed me, while the majority may not be having a problem, I am a bit shy of trusting Nottingham to my brews for the time being. I have heard the cider aroma and taste may take a few weeks to return.Ĭomments on Nottingham need to be revised. Or should I try dry-hopping with an aromatic hop or spice that would compliment a cider or since it is in the keezer just add some apple juice or concentrate? I am even considering gelatin Otherwise I realize these are still fairly young and surely need a bit of time to develop. Should I just let it sit for a few weeks? Or should I transfer again, I doubt I transferred that much trub, but it is possible. The taste is dry cider but the smell is too hammy to enjoy it. I have been tossing the first glass to try and get a clear glass. I cant find anything else better to describe the scent. I have since sampled the Graff and the aroma has changed A friend described it as hammy, I tried not to agree but I do. I finished the transfer and set the carboy aside. Unfortunately my auto-siphon is giving me some trouble I have to say futzing with an auto-siphon in the middle of a transfer is not a good thing to do, and it took me a moment or more to notice I was drawing yeast and trub. Later I sanitized a keg and transferred the now cleared Graff. Hydro had it down to about 1.011, I set it in my keezer to help it clear. I should of left it alone in the fermenter for a lot longer (like maybe a couple more weeks) but it looked like it was clearing Thursday, I expected 2 weeks for fermentation max and I wanted the fermenter for an APA I was going to brew that day. Of course I looked, but I never noticed another krausen. No problem reaching a good krausen in the starter, I pitched it and set it back in the fermentarator and tried to forget about it for a few days. But I already mixed up a starter with DME and 2 packages of Nottingham I found at a LHBS with different lot and exp from the failed packages I have. Graff: I had pulled the Graff as I said I would last week and tested it, it was still a bit high for what I thought I had read off the recipe 1.012, rethought this later and realized this was the high side of my goal. Time for the company to rethink a few things. It does not sound like anyone is looking to stay with Nottingham over there. Either of those suffers, business is going to be lost.Īnd how long will it take the company to hike prices on our side of the fence after they lose all the probrewer business. I think it has always been a performance/price balance for me. If that did happen with the 11g sachtets, I think it would be safe to say very few of us would use nottingham. I find it interesting reading the cited thread on the probrewer forum where the rep states that the yeast is "new and improved" (Sylvie Van Zandycke, Technical Sales Manager, Lallemand Brewing)compared to the rep here who stated no change other than packaging.Īnd I find it disturbing that the company raised the price of the yeast in the 500gram size over 300%. Maybe slower, but not significantly that I have noticed. I have not had Notty yeast show any difference in my brewing process.
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