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I am a little new to brewing and am still learning with every batch I brew.
I am currently working on a one-gallon trial recipe batch that will have a target OG of 1.051 and a target FG of 1.012.
I am using the Lallemand Nottingham yeast and would appreciate some input.
I plan on pitching about half a packet of dry yeast in the batch and would like to know the recommended amount of days to ferment the batch.
I normally ferment my batches for about 3 weeks. I have read that the Nottingham yeast is very aggressive and can complete fermentation is about 4 days.
I have read some brewers fermenting their batch for 9 days with the yeast.
Should I not ferment for 3 weeks as I normally do?
I know I can watch the fermentation bubbling and I can measure the actual gravity with my hydrometer to see how the batch is progressing.
I would appreciate any input!
Thanks in advance for any advice!
I am currently working on a one-gallon trial recipe batch that will have a target OG of 1.051 and a target FG of 1.012.
I am using the Lallemand Nottingham yeast and would appreciate some input.
I plan on pitching about half a packet of dry yeast in the batch and would like to know the recommended amount of days to ferment the batch.
I normally ferment my batches for about 3 weeks. I have read that the Nottingham yeast is very aggressive and can complete fermentation is about 4 days.
I have read some brewers fermenting their batch for 9 days with the yeast.
Should I not ferment for 3 weeks as I normally do?
I know I can watch the fermentation bubbling and I can measure the actual gravity with my hydrometer to see how the batch is progressing.
I would appreciate any input!
Thanks in advance for any advice!