Nottingham Yeast

[Stevorino]

How does the taste compare to WLP001? I can repitch a WLP001 Slurry or go buy the dry yeast -- I just want to make the best beer possible, cost doesn't matter.

[snowcapt]

Don't fear dry yeast! It's cheap and reliable, and you don’t need to make a starter! I use Nottingham all the time, with great results. It's also a better attenuator than WLP001 or other liquid yeasts. Attenuation is close to 80% regardless of mash time or temperature.

I've read someplace that Nottingham ale yeast might actually be the ancestor of WLP001 and US-05! I'm not certain if it's true but from what I recall, it was pretty compelling evidence. So as far as equivalency or similarity, all three are very close. Nottingham gives off a low fruitiness and tartness, similar to apple and banana, but if you keep it under 68 F it is a good clean yeast, great for any American styles. It also ferments all the way down to 55 F so you can keep it as clean as you like. Very versatile. Don't fear it.

Seems odd. Just sprinkle it in? Making an apa and this is all the shop had available.

[Sparge Pervert]

Seems odd. Just sprinkle it in? Making an apa and this is all the shop had available.

Rehydrate in a cup or two of cooled boiled water for about an hour before pitching. Some dried yeasts packets say just to sprinkle in but I've heard its best to rehydrate to revive the yeast so they dont get too shocked when they get to the wort!

[snowcapt]

Yep, saw it in how to brew.
Thanks.

[scotchpine]

The last BYO had a test study they did on this and the results came back split between achieveing better results by rehydrating first or not. If I do it, I use boiled water cooled to in the 90's and stir periodically till creamy as it cools to room temp.

[Ironman]

I've had some aweswome results with Nottingham on Russian Imperial Stouts.

[LanMan]

Go with the dry notty. you won't be sorry. I use it all the time. Besides it is fun to say. What kind of yeast did you use? I used Notty yeast!

[duckmanco]

I have started using this for all my hoppy American ales and setting the Johnson digital controller to Set Point of 60-61 to ferment at 59-60. Clean ferment doesn't even begin to describe just how clean the beer is. Some people comment on a tartness when fermented at low temps, but I have yet to brew anything that would show that... The copious amounts of Apollo and simcoe at whirpool are probably covering that. I'm gonna do a blonde ale with 10% sugar and ferment the same way with no late hops to see if it there is any tartness. Great yeast thus far though.

Edit--- came back to report on B3's extract brown ale kit I brewed as an experiment to see what short boiling an extract kit does/if it works. Turns out it does based on today's test. Anyway, fermented this batch with rehydrated Nottingham at 60f for 3 days, and in the fourth I pulled it from he fridge and let it free rise to wherever.

Took a gravity sample today (7th day in primary) and this beer tastes done. I would be comfortable kegging it today it tasted/smelled that clean. The sample was moderately bright (should drop clear inside of a few days). Very happy with this yeast, and it's at the top of my list for my house yeast.