[melferburque]

I just noticed I'm out of US-05 dry packets, and my WLP060 yeast starter never took off (old yeast, still 1.040 after two days on stir plate).  I've got a couple packets of danstar nottingham which I've used for IPAs before, but wanted to make a cascadian dark today. the LHBS doesn't open for two more hours and I'd like to get an early start.  anyone have any experience with nottingham in CDAs?

[liquidbrewing]

Yes, actually.  I used it in a CDA, (Black IPA) I brewed a couple years ago.  Turned out really well.  I like Notty's attenuation, always finishes low 1.010-1.012, which you'll need in an IPA I think anyways.  I prefer dry beers, especially dry IPA's.

Nottingham is pretty much my go to yeast.  Use it, you'll like it.  I would recommend a blow off tube.  I don't know what your OG will be, but considering it's an IPA, it'll probably be above 1.060.  Notty is very aggressive.  Try and keep your temp cool too, I've been fermenting colder these day, 65 or less.  Danstar Nottingham has a wide temp range, I think down to 59 degrees.

[melferburque]

Yes, actually.  I used it in a CDA, (Black IPA) I brewed a couple years ago.  Turned out really well.  I like Notty's attenuation, always finishes low 1.010-1.012, which you'll need in an IPA I think anyways.  I prefer dry beers, especially dry IPA's.

Nottingham is pretty much my go to yeast.  Use it, you'll like it.  I would recommend a blow off tube.  I don't know what your OG will be, but considering it's an IPA, it'll probably be above 1.060.  Notty is very aggressive.  Try and keep your temp cool too, I've been fermenting colder these day, 65 or less.  Danstar Nottingham has a wide temp range, I think down to 59 degrees.

I've used nottingham many times, but never for a cascadian (only my second attempt at a CDA).  I botched my mash badly (stuck) and only ended up with 1.053 after freeing it up, so I should be okay with an airlock.  I did pitch two packets (I was expecting closer to 1.070). that's to go along with the adjusted 185 IBUs.  this beer may be dangerous.  I've got the room temp set to 60 degrees, so I should be at 65 for the fermentation.