[Iliff Ave]

Sorry to resurrect this thread.

Anyone have further comments about Notty fermented near 60F (or just general comments)?

Planning a cream ale and was wondering if it would be appropriate if fermented cool. I mainly don't want to buy yeast and thought this may work. I will be collecting slurry from an IPA that will be dry hopped in the keg.

I am also considering a blend of 2565/Notty slurries but that's another story...

[dmtaylor]

Notty will be good in a cream ale.

[Iliff Ave]

Notty will be good in a cream ale.

Just be sure to ferment cool?

[dmtaylor]

Notty will be good in a cream ale.

Just be sure to ferment cool?

Well, no different really from my standard recommendation for almost any ale, which would be to aim for approximately 64 F plus or minus 3 degrees... approximately... i.e., low 60s.

[Iliff Ave]

Notty will be good in a cream ale.

Just be sure to ferment cool?

Well, no different really from my standard recommendation for almost any ale, which would be to aim for approximately 64 F plus or minus 3 degrees... approximately... i.e., low 60s.

Great thanks. I thought it started to get too estery and less clean as get above the mid 60s.

[Megary]

I used Nottingham in 2 recent English Pale Ales and it cleaned the beer up nicely.  No off-flavors, just a slight fruity ester-y thing but very, very clean.  I fermented both beers in the 66-68 degree range and both took off quickly.  I would say my definition of air-lock activity (at least one burp per minute) was over in about 3-1/2 days.  I left both beers on the yeast for 2 weeks.
I just made a Cream Ale and used US-05.  Fermentation started at about the same time, but was more tortoise-like (5 days of at least one burp/minute) as opposed to the Notty hare.  Unfortunately, I haven't bottled this yet...this weekend's project.

[Iliff Ave]

I have an IPA finishing up now. It's been between 64-67F and performed so much better than US-05 which used to be my go to. If it's clean enough at lower temps, I will likely stop using 05 altogether although it is reliably clean into the 70s.

Let's please not get into the peach thing that a lot of people get from 05...

[denny]

I have an IPA finishing up now. It's been between 64-67F and performed so much better than US-05 which used to be my go to. If it's clean enough at lower temps, I will likely stop using 05 altogether although it is reliably clean into the 70s.

Let's please not get into the peach thing that a lot of people get from 05...

Try using 34/70 for an ale, or BRY97.  Both much cleaner than 05 or Notty.

[dmtaylor]

I have an IPA finishing up now. It's been between 64-67F and performed so much better than US-05 which used to be my go to. If it's clean enough at lower temps, I will likely stop using 05 altogether although it is reliably clean into the 70s.

Let's please not get into the peach thing that a lot of people get from 05...

Try using 34/70 for an ale, or BRY97.  Both much cleaner than 05 or Notty.

Or 1007..... Mmmmmmmm…………….

[denny]

I have an IPA finishing up now. It's been between 64-67F and performed so much better than US-05 which used to be my go to. If it's clean enough at lower temps, I will likely stop using 05 altogether although it is reliably clean into the 70s.

Let's please not get into the peach thing that a lot of people get from 05...

Try using 34/70 for an ale, or BRY97.  Both much cleaner than 05 or Notty.

Or 1007..... Mmmmmmmm…………….

Yeah, but I was trying to stay with dry yeast since that's what he's using.  Otherwise, 1450....

[Iliff Ave]

I have wy2565 as well which I know will work. Likely going with that or a blend of that and Notty at 60f for fun.

Forgot that 1450 works perfectly for literally every style  . JK Denny. I realize my sense of humor doesn't travel well over the interwebs.

Should have started a new thread. Sorry! This got derailed quickly.

[Steve Ruch]

Try using 34/70 for an ale, or BRY97.  Both much cleaner than 05 or Notty.

I did a version of the no-boil recipe in the current issue of Zymurgy with BRY97 and it came out pretty good, once it actually started.

[Visor]

I have an IPA finishing up now. It's been between 64-67F and performed so much better than US-05 which used to be my go to. If it's clean enough at lower temps, I will likely stop using 05 altogether although it is reliably clean into the 70s.

Let's please not get into the peach thing that a lot of people get from 05...

Try using 34/70 for an ale, or BRY97.  Both much cleaner than 05 or Notty.

   34/&0 at ale temps or lager temps?

[denny]

I have an IPA finishing up now. It's been between 64-67F and performed so much better than US-05 which used to be my go to. If it's clean enough at lower temps, I will likely stop using 05 altogether although it is reliably clean into the 70s.

Let's please not get into the peach thing that a lot of people get from 05...

Try using 34/70 for an ale, or BRY97.  Both much cleaner than 05 or Notty.

   34/&0 at ale temps or lager temps?

34/70 at ale temps.  Works great for me.

[tommymorris]

Slightly off topic but Rite Brew has really good prices on dry yeast and shipping is cheap if that is all you are buying.

34/70: $4.29/pack
S-189: $4.09/pack