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 Post subject: Nottingham Yeast
PostPosted: Sun Jun 07, 2009 5:17 pm 
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Joined: Thu Jun 19, 2008 5:37 pm
Posts: 148
Location: Atlanta, GA
I've found an APA recipe that calls for Danstar Nottingham Dry Yeast. I'm not a big fan of Dry yeast, so I'd rather go the Liquid Yeast approach (WLP 039 Nottingham). I've never used Nottingham Yeast before or heard of how to use it -- any recommendations?

I've considered using WLP001 or WLP 002 instead, but I don't know the nottingham profile and what it'd lend to the beer.


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 Post subject: Re: Nottingham Yeast
PostPosted: Sun Jun 07, 2009 5:30 pm 
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Joined: Wed Aug 20, 2008 10:27 am
Posts: 155
Location: MN
I've used the dry Nottingham in several beers like Irish red and stouts. Always rehydrate it first for 10-15 minutes. I have not tried the WL versions but I have used the Wyeast Irish Ale and I did like the profile better than Nottingham. For me Nottingham seems a bit more sulfur like flavor. Unless I just need to let it clean up more towards the end.

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 Post subject: Re: Nottingham Yeast
PostPosted: Sun Jun 07, 2009 5:33 pm 
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Joined: Tue Jul 31, 2007 5:27 pm
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Location: North Bend, WA
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try wyeast 1098 (Whitbread) or it's white labs equivalent wlp007 in your APA. You'll love it.
It's clean (low esters), attenuates like 001/1056, and yet has a nice malty emphasis that 001 doesn't have.

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 Post subject: Re: Nottingham Yeast
PostPosted: Tue Jun 09, 2009 6:02 pm 
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Joined: Thu Jun 19, 2008 5:37 pm
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Location: Atlanta, GA
BlueLoon wrote:
I've used the dry Nottingham in several beers like Irish red and stouts. Always rehydrate it first for 10-15 minutes. I have not tried the WL versions but I have used the Wyeast Irish Ale and I did like the profile better than Nottingham. For me Nottingham seems a bit more sulfur like flavor. Unless I just need to let it clean up more towards the end.


Hmmm, I might just try old reliable WLP001 with it then. Thanks!


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 Post subject: Re: Nottingham Yeast
PostPosted: Thu Jun 11, 2009 4:59 pm 
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Joined: Thu Jun 11, 2009 10:30 am
Posts: 7
I use Danstar Nottingham dry yeast all the time. It's a neutral yeast that works great for any american style ale. Use it a lot in my american style wheat, and when making any type of fruit beer (maybe cause I only fruit american style wheats). For the price compared to liquid you just can't beat it, and no need for a starter. I would never pay $7-8 for a neutral liquid yeast!


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 Post subject: Re: Nottingham Yeast
PostPosted: Thu Jun 11, 2009 5:25 pm 
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Joined: Thu Jun 11, 2009 10:30 am
Posts: 7
I'm a big fan of dry yeast! Fermentis makes wonderful products, 34-70 produces a great geman lager, and the wb-06 produces and excellent german weizen! Have used s-33 to produce a tripel similar to Westmalle.


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 Post subject: Re: Nottingham Yeast
PostPosted: Fri Jun 12, 2009 7:31 am 
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Joined: Wed Mar 05, 2008 7:04 pm
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Location: Two Rivers, WI
Don't fear dry yeast! It's cheap and reliable, and you don’t need to make a starter! I use Nottingham all the time, with great results. It's also a better attenuator than WLP001 or other liquid yeasts. Attenuation is close to 80% regardless of mash time or temperature.

I've read someplace that Nottingham ale yeast might actually be the ancestor of WLP001 and US-05! I'm not certain if it's true but from what I recall, it was pretty compelling evidence. So as far as equivalency or similarity, all three are very close. Nottingham gives off a low fruitiness and tartness, similar to apple and banana, but if you keep it under 68 F it is a good clean yeast, great for any American styles. It also ferments all the way down to 55 F so you can keep it as clean as you like. Very versatile. Don't fear it.

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"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption. Let us give praise to our Maker, and glory to His bounty, by learning about... BEER!" - Friar Tuck (Robin Hood - Prince of Thieves)


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 Post subject: Re: Nottingham Yeast
PostPosted: Fri Jun 12, 2009 4:09 pm 
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Joined: Fri Jun 12, 2009 5:40 am
Posts: 18
Nottingham dry yeast is clean, dry and pretty tasteless, perfect for hoppy beers.

It's also reliable, fast working and fast sedimenting and its popular with microbreweries (certainly in the UK), there's no messing around with looking after wet yeast, storing it, washing it and checking viability, just rehydrate, pitch and watch it go. Some micros don't even bother to rehydrate it.

I'd use Nottingham in preference to US05, it's very similar but without the pita crop of yeast at the top of the FV and takes days to sediment out rather than weeks.

There's nothing wrong with dried yeasts, they aren't of a lesser quality, their only draw back is the range is quite limited.


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