![]() that'll tell the full tale of the fermentation profile and how the yeast behaved. will come back with a chart once it's all done and I've retrieved the data logger. I put a little data logger in the ferm cabinet for this to actually track just how well the yeast warmed itself up. (little bits in there are spruce needles. you can see just how well the Krausen rose. Here's a pic of the primary after I'd finished. Even at that high temp and aggressive fermentation there's no hint of anything untoward and the stout has the hallmarks of an exceptional beer. have now racked it onto some pureéd cherries for secondary as the yeast that's in suspension finishes up and cleans up the beer. It dropped to 1018 in just 48 hrs from pitching. My choice as I wanted the esters in there to support the other strong flavours I've used. so that's above the specs quoted by Lallemand for the optimal range for this beer. I pitched cool at 17c and let it free-rise in a fermentation cabinet where it peaked at 26c. Most recently I've repitched a huge quantity of yeast into 24l of a 1.081 Imperial Stout. it's a bone dry (finished at 1.005 for 95% attenuation) very old fashioned IPA (this was Brewdogs recipe for their 'restorative beverage for invalids and convalescents') I made a highly fermentable wort and the careful use of temperature controlled fermentation has attenuated it superbly well. as fermentation came to an end and the yeast fell I did a little diacetyl test that showed it wasn't quite done, pushed the temp to 24.5c for 24 hrs and then cold crashed. At 60 hours and past high krausen I had a vivid banana soup. Good thick Krausen after 40 hrs with lots of tropical fruit aromas from the whirlpool. I pitched at 21c and kept it locked into that via a fully temperature controlled ferment. I'll chime in here with two recent experiences with Nottingham. Just wondering if the esters are a characteristic of the Nottinham that one can never be rid of entirely. Clearly the Nottingham flocculates better but at what expense? For the Safale, it was what I hear your guys call a slurry. The safale does not "take off" like the Nottingham and I definitely noticed a difference in the yeast cake. But do know it dod not have the fruity esters. So is this yeast just prone to induce these esters no matter what? For what it's worth, I did the same pale ale kit a second time but with Safale US-05 and it is conditioning in bottles right now so cannot yet report. Yet when I took a gravity reading, I could smell those same damn esters, very banana in character. But this time the fermenter is sitting in a tub of cold water ( I do the whole frozen bottle thing twice a day) and fermentation temps have not climbed past 68 degrees. ![]() I now have a stout in the primary in it's 9th day of fermentation. ![]() The last of those beers were really quite good and that ester character was extremely diminished. Fairly prevalent at first but in fact they did dissipate in the bottles after a few weeks. I just had the primary (plastic fermenter) in a closet with an ambient temp of 66-68 degrees but when fermentation was vigorous the wort temp got to 75. As this was my first batch, I was not really aware that getting the ferm temp up to 75 degrees would cause these fruit esters to develop. of light Pilsner DME, steeping grains and 4 different hops. 1 sachet is enough for 22 litres (if the OG exceeds 1.050, use 2 sachets).Ĭontents: Beer yeast, Emulsifier (E491), 11 g.My first batch I brewed was an APA extract kit with 5 lbs. Gently stir after 30 minutes.ĭosage: 0,5-1g/l. Usage: Sprinkle the yeast on the surface of the wort. LalBrew Nottingham™ is a stress tolerant making it a good choice for high gravity, sours, re-starting stuck fermentations and other challenging fermentation conditions. In addition to these traditional styles, LalBrew Nottingham™ can be used to produce Golden Ale, Kölsch, Lager-style beers, IPA, and Imperial Stout, among many others. ![]() Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts and Barleywines. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavour of malt & hops to. LalBrew Nottingham™ is one of the original Heritage Strains selected from the Lallemand Yeast Culture Collection when Lallemand Brewing was founded in 1992. Through moderate expression of β-glucosidase and β-lyase enzymes, LalBrew Nottingham™ can promote hop biotransformation and accentuate hop flavor and aroma. Neutral flavor and consistent performance across diverse fermentation conditions make LalBrew Nottingham™ and ideal house strain for producing a wide variety of beer styles. LalBrew Nottingham™ is an English-style ale yeast selected for its high performance and versatility.
0 Comments
Leave a Reply. |