So it would make sense that we would even want to cross the ale/lager yeast barrier. Brew something nobody else has ever brewed before. Don’t blame this on an air leak or on any other factor.Ĭertainly this yeast may have taken off within 48 hours but waiting 2 days is not my style.As homebrewers we are hardwired to experiment. The original pitch temp was about 73F and the room temp is about 65F. The airlock was tight as it had pulled a vacuum due to cooling. The Safale04 should be decent substitute and retain the English Ale theme I was looking for. 1OZ of Fuggles at 60 and 1OZ of Fuggles at 10 minutes. Bet she is bubbling like mad by nights end.

I will allow the yeast to set on top for 30 minutes and then I will shake vigorously. I immediately sprinkled package of Safale S-04. Quick fermentation starts are important to me as I believe they reduce the chance of infection and unwanted organism taking over the batch. So I went out to my trash can, dug around and located the Danstar package, scraped off the retail sticker and inspected the lot. This is the first time I have used Danstar. I have brewed 10 batches of beer under identical conditions and this is the first batch that did not have vigorous airlock bubbles the next morning. I will be making small starters with it as a way to cull out possible bad packs.Īfter 24 hours and no bubbles, I typed “Problems with Danstar Nottingham” into Google and this thread popped up. Since Notty is one of my favorite yeasts as well as being inexpensive, I think I'll go back to using it as my first choice again. I'm convinced that the problem must be with the packaging and not the yeast. Single Infusion, Medium Body, Batch SpargeĦ0 min Mash In Add 15.00 qt of water at 166.4 F 152.0 Fīoth of the sachets of Nottingham were the same lot and I picked them up from the LHBS at the same time, so they were subject to the same handling conditions. Mash Schedule: Single Infusion, Medium Body, Batch Sparge I pitched the starter and when I checked at 4:30 this morning early signs of fermentation were present.ġ0 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 76.92 %ġ lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 7.69 %Ĩ.0 oz Honey Malt (25.0 SRM) Grain 3.85 %ġ.00 oz Chinook (60 min) Hops 28.4 IBUġ.50 oz Chinook (20 min) Hops 25.8 IBUġ.50 oz Chinook (10 min) Hops 15.4 IBUġ lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 7.69 % There was actually still a little negative pressure in the carboy from the drop to my 64 degree fermentation temperature. Yesterday morning (9/12) ,at about 10:00, there was still no sign of fermentation. I did not rehydrate the yeast before pitching onto the starter. The starter fermented out in less than 24 hours. (made the starter just to proof the yeast. 040 starter with another sachet of Notty. ħ2 hours later there was no sign if fermentation so I made a 400ml. Rehydrated per instructions and pitched at 68 degrees. Since an earlier post to this thread I decided to try Notty again. Not sure what any of this means, but I just thought I'd share. Notty is so cheap, and such a great yeast, that I'll probably continue using it even if I have to toss a packet that smells funny every now and then. IMO over 80 hr lag time is totally unacceptable, but of the ~10 packets I've used from this lot# only 2 have had issues, and the rest have been fine. It has a bit more ester flavor than I've previously gotten from Notty, but otherwise tastes perfectly normal. At bottling it tasted fine! It's now carbonated and tastes great. I decided to let it run its course and bottled it at the same time I kegged the other 10 gal. Sometime between 80 and 90 hrs after pitching it started fermenting vigorously, and I figured there was a bug or some wild yeast in there. After 72 hours I had given up, but was too lazy to dump it out. I racked off some wort out of each of the fermenters into a 1 gal growler (I slightly overshot my volume anyway), and pitched ~1/3 of the sour smelling slurry.īoth large fermenters were at high krausen the next day, but the growler had no activity. I decided to try a little expiriment to see if my suspicions were correct about the last one I poured down the drain. I have continued using Notty, and have had several packets from the same lot# act perfectly normal, but then I got another one that smelled sour and sank to the bottom of the glass when re-hydrated.

Bad nottingham yeast