12/3/2023 0 Comments Bad nottingham yeast![]() ![]() They did not absorb the water the way I had seen other examples in the past. I am now warming the water again before adding the yeast with good results.ġ) A bit of yeast in both the sachets clinging to the inside walls, more than I usually see from any dry yeast including Nottingham.Ģ) The yeast granules in both jars immediately began sinking to the bottom retaining their shape. I ran into a bit of trouble a while back not using warmed water rather room temp water to save a little effort with less then desirable attenuation results. This procedure has been working well for me. I then let sit another 15 min in a 65F water bath to match the yeast solution temp to the wort temp. I leave the jars undisturbed for 15 min measured with a kitchen timer and then gently stir floating yeast into solution using a sanitized spoon. Using sanitized scissors I cut each sachet open and poured into the jars. I dipped both sachets in Star San and let drip for 1 min. Yesterday the temps in the jars were 90.2 and 90.5 respectively. I sanitized my Thermapen probe in Star San and take the temp of the jars. On brew day, 60 min before I want to pitch, I placed both sealed jars in a water bath 110F for 30 min. The day prior to brewing I boiled (2) 1 pint mason jars for 15 minutes and retained 1 cup of the water in each and sealed with the lids and rings, also boiled. I used 2 sachets of Nottingham of the lot number in question. So hence I am contributing my anecdotal information. After I read a number of posts I thought to myself - yeah I saw that too. My observations were out of the norm with prior use of this yeast so I decided to check this post out closer. There *is* a problem, and posting about it is *responsible* and frankly one very good reason for having public, open, non commercial forums in the first place.įWIW and YMMV and I'm done writing about this!įirst let me state I have not read through this thread completely until AFTER my experiences using Nottingham yesterday. The presumption that this is just a bunch of idiot newbee brewers making stuff up just irritates me no end. I am, as I am sure most people are who pay attention, thoroughly aware of appropriate procedures for pitching and the possible variables associated. There is really no reason for people to make this **** up man. I pitched it anyway and 72 hours later there was, like the previous batch, no activity and the gravity had not changed so I re-pitched. 2nd incident, different expiration date, different lot number, the yeast acted the very same way as the bum one before: the yeast fell to the bottom of the vessel after re-hydrating and did not cream, and smelled like meat. I did nothing but worry and after 3 weeks or so it smelled awful and was the same gravity it began so I poured it down the drain. I pay very close attention to every detail and I make very good, very consistent beer. I do the same thing *every* time, I am a conscientious brewer aware of proper sanitation, yeast health, fermentation temperatures, proper pitching procedures etc etc etc. I have made 100+ gallons this year using Nottingham. This is not a case of forgetting a step or making an error or creating a fantasy cause. ![]() Note that this is different than assuming there is no problem. I remain unconvinced that there is a problem. This is the only forum that is convinced that Notty is ruining their beer. Even a google search for "bad nottingham yeast" only turned up results from the 2009 recall (which, by the way, was for slow starting yeast, not dead yeast). Northern Brewer had one reference, but the brewer was brand new and assuming that his yeast wasn't working because the airlock wasn't going. Morebeer had one reference to a bad batch with notty, expiration 9/2011. What I did do, since it's a lazy day for me, was search these forums: I'm not terribly inclined to put in the effort for that, since as I mentioned, I am having no trouble with this yeast. Really what is needed is some controlled testing with everything done properly- yeast rehydrated per spec, appropriate aeration and nutrition, appropriate ferment temps, and so forth. What I'm saying is that there are many variables, many places for something to happen that negatively impacts your beer. Really, your question would only mean something if SA05 and Notty were made by the same manufacturer, at the same plant, shipped on the same day, and pitched into identical fermenters full of the same beer. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |