Will hopefully bottle this weekend (been sitting at 65F for the last week) after cold crashing. In addition to these traditional styles, LalBrew Nottingham.
Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts and Barleywines. Both were fermented at 67F for 5 days before being warmed to 72F for 2 days. LalBrew Nottingham is one of the original Heritage Strains selected from the Lallemand Yeast Culture Collection when Lallemand Brewing was founded in 1992. Cool the starter wort in a shallow, cold water bath or in the refrigerator until it. The boiling process should have reduced the volume to 1 quart. Remove from heat, placing lid on the sauce pan. Measure 3-4 oz of DME and introduce this to the boiling water, stir well, boil 10-15 minutes. I suspect that the S04 will have a little more ester and slightly maltier, with the Notty being clearer. Bring 1.5 quarts of water to a boil in the sauce pan. Opps) half with S04 and half with Notty, as I've never really compared the two much. What I am actually trying right now is a split batch of English Mild (a little closer to a light IBA as I borked the timing on the hops, so it is closer to 50IBU instead of high 30's.
Nottingham yeast 2 weeks free#
Notty is pretty much character free in that range if you want to brew a hybrid beer. That is all nice, but one thing I like Notty over S05 for too, is that if you drop the temp at lot, Notty will still work well at hybrid temps of 58-60F, where as S05 can produce some off flavors at those temperatures.
It has more esters to it if fermented warm (high 60's to low 70's) than S05, it also doesn't attenuate quite as much, so it is a little maltier.
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