Lallemand Nottingham Yeast

Discussion in 'General Brewing Discussions' started by Frankenbrewer, Nov 3, 2020.

  1. Frankenbrewer

    Frankenbrewer Well-Known Member

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    Hi folks,

    Anyone use Nottingham in a Stout? I pitched 1/2 pack dry into a 1.5 gal batch of my Chocolate Oatmeal Cookie Stout last Friday and the OG 1.053 is down to 1.029 yesterday. I have read that it works fast just not on my beer. Any worldly knowledge to lay on me besides patience?

    Thanks!
     
  2. Trialben

    Trialben Well-Known Member

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    Ferm temp pls?
    I'd give it a good rouse by swirling it for a bit you could even shake as I'm sure headspace will be all co2. Just incase it's got lazy and flocked.
    Right now I'd also force the temp up a degree or two because its seems their acting sluggish to me. They mightnt like their working conditions and might go on strike and not do any more work until conditions In the workplace improve like temperature.
     
  3. J A

    J A Well-Known Member

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    The name suggests something with a lot of unfermentable sugars in it. Post the recipe and it may hold the key to your problem. Other than extremely low fermentation temp, there's not much else that can be responsible for that result.
     
  4. Frankenbrewer

    Frankenbrewer Well-Known Member

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    I'm fermenting at 71F currently that was bumped gradually since pitching. Ill check the gravity again tomorrow.

    Grain build:
    2lbs Vienna
    .25 lb each of cookie malt, pale chocolate malt, flaked oats, crystal 40
    2 oz black prinz
     
  5. The Brew Mentor

    The Brew Mentor Well-Known Member

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    Are you using a hydrometer?
     
  6. J A

    J A Well-Known Member

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    You have over 1/3 of your malt bill in specialty malt and adjunct. As I mentioned earlier, I think you have a lot of unfermentable sugars in your wort. Make sure your hydrometer is reading right and check it again. It should go further than 1.029 but it may be very slow to do so.
     
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  7. Frankenbrewer

    Frankenbrewer Well-Known Member

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    I guess I was a bit light on the base malt. It was an experiment. Now I know what to do differently on trial #2 with this brew. Thanks for the knowledge. I appreciate it.
     
  8. J A

    J A Well-Known Member

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    With a recipe like that, there's no reason to use Vienna malt. A dry, crisp 2-row will do you more good.Make the base malt 80 percent and see how it goes. Your initial recipe still has a chance but I think it'll be under-attenuated.
     
  9. Frankenbrewer

    Frankenbrewer Well-Known Member

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    I did not have any 2 row and I wanted to brew something.....I had to take a break from brewing for a few weeks.
     
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  10. thunderwagn

    thunderwagn Well-Known Member

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    Sometimes ya just gotta brew!
     
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  11. Frankenbrewer

    Frankenbrewer Well-Known Member

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    Amen thunderwagn
     
  12. Frankenbrewer

    Frankenbrewer Well-Known Member

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    Well folks here is my stout experiment. Since I gave up on it in the fermenter, I have no idea what the ABV is. It tastes pretty good. Not bad for screwing up. 20201111_184356.jpg
     
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  13. thunderwagn

    thunderwagn Well-Known Member

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    Looks like beer!
    Honestly, here lately I haven't even been taking fg. I figure fermentation is done and I don't care much what the abv is. I know the general range it's in and that's good enough for me. I just always tell my wife it's 4% and she thinks she's a light weight.
     
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  14. BOB357

    BOB357 Well-Known Member

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    Not really sure why I still take FG readings. I usually do it at kegging time, so it's just a matter of habit. Pretty much know what to expect in a normal fermentation and can tell when it's done visually. Guess it's a good idea when trying new yeast strains, which I'll ne doing after my next batch, but not a must with the tried and true.
     
  15. Josh Hughes

    Josh Hughes Well-Known Member

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    I always tell my wife my beers are under 5% :)
     
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  16. Nosybear

    Nosybear Well-Known Member

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    Philistines! :rolleyes: Sometimes my beers surprise me but not frequently. That said, the couple drops that go into my refractometer are never missed and give me peace of mind.
     
  17. Hawkbox

    Hawkbox Well-Known Member

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    I always do OG and FG but I also don't really need to as I know where they generally finish. But I like knowing and occasionally I do get a weird outcome.
     
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  18. thunderwagn

    thunderwagn Well-Known Member

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    My real excuse is I typically forget. I guess I could still test it, but meh. Not much of a concern. I'm drinking it no matter where it lands.
     
  19. BOB357

    BOB357 Well-Known Member

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    Disclaimer:: Any newbies following this thread should ignore responses from veteran brewers in regard to final gravity checks, especially if you bottle your beer. Failure to use multiple gravity readings over a 3 day period to determine that fermentation is indeed finished may result in bottle bombs. Disregarding advice herein may cause bodily harm and loss of beer.
     
  20. Hawkbox

    Hawkbox Well-Known Member

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    Bob is absolutely correct. Be safe.
     
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