Versatility of Nottingham Yeast - Stuck Fermentations, Serial Pitch, Ales and Lager

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Versatility of Nottingham Yeast - Stuck Fermentations, Serial Pitch, Ales and Lager

Рет қаралды 4,790

KegLand

Күн бұрын

Пікірлер: 36

@mickholgate3347 Жыл бұрын

Kee- yeah, yeah, yeah, yep, yeah. We can’t hear Richard over this mate. Might be worth editing sound to make it more watchable

@FloppyJedi Жыл бұрын

Yes, annoying af

@KegLand Жыл бұрын

Sorry about that. I need more practice with this type of interview situation. I will get Richard back for some more videos. Practice makes perfect so hopefully I can do a better job on the next one.

@mickholgate3347 Жыл бұрын

@@KegLand it’s all good mate. Was just highlighting some ideas for improvement

@jean-raphaellavoie34 Жыл бұрын

Mate you need to setup the mic before start drinking haha

@KegLand Жыл бұрын

Yes we will do that next time.

@scottm3348 Жыл бұрын

So hard to hear Richard talking. definitely need two mics

@KegLand Жыл бұрын

That's strange. Richard did have a lapel mic but perhaps I should have turned his volume up a bit.

@stargatechevron Жыл бұрын

Not so much a question, but I would love more technical deep dive chats like this! 😄 Maybe I am in the minority as a biotechnologist but this was all super interesting. Thanks Kegland and Lallemand!

@KegLand Жыл бұрын

I would agree. Lallemand have a fantastic team that are very knowledgeable on the yeast and we should really take advantage of them.

@paultidsy4019 Жыл бұрын

Just used Nottingham in an Imperial Stout. Less than 12 hours after pitching it was pumping, and just powered through. It’s a beast.

@KegLand Жыл бұрын

Yes it's certainly a beast. I really like this yest for this reason.

@benvb85 Жыл бұрын

Love the yeast strain deep dive!! One thing I'm still curious about - sometimes Notty makes the beer a bit tart - how do we avoid this?

@fdk7014 Жыл бұрын

Good information, thanks! I didn't know you can fix stuck fermentations with Notty. I've tried to do that a couple of times with other yeasts but with no results. I guess I'll try with Notty if there is a next time.

@KegLand Жыл бұрын

Most yeasts quickly die in wort that already contains alcohol. This is where Nottingham is different and can survive this type of abuse.

@excellentbloke 6 ай бұрын

How to pitch in this scenario? Rehydrate the notty and pitch or need to make a starter with the notty?

@djdownie3 8 ай бұрын

When serial pitching would you calculate the quantity of yeast 1 as though it was the only yeast going in so it isn't stressed out and provide the wrong flavour profile?

@KegLand 4 ай бұрын

Always best to pitch according to the manufacturers recomendations

@MattyBack Жыл бұрын

Another banger

@TheShed01 Жыл бұрын

Used this in a cider using the kegland yeast nutrient. All fresh crushed apples and used sodium metabisulphite to kill off the natural yeast beforehand. Split the batch and put cider yeast in the second batch. Both had the same nutrient and pectic enzyme amounts. Both in the same fermentation fridge at 20 degrees. The first time I have ever had sulphur 'hydrogen sulfide'. The worst I've ever had. It didn't like fructose at all. I thought it'd be fine but hated the environment. Just an FYI.

@KegLand Жыл бұрын

How much metabisulphite did you use? I must say for cider I would normally use EC1118 not Nottingham.

@grarmation 11 ай бұрын

I did 3 brews recently all 3 were (Muntons) from Kegland, close to 1 year old. Just used the included yeast, nothing happened in fermenters for about a week (no krausen at all) No airlock movement. So i purchased 3 new Nottingham yeasts, with a LOT of date on them (a year of date on them) wow, did a yeast starter using light DME , was some bubbling activity in starter, put the activated Notty in the 3 fermenters, and NOTHING happened. no krausen, NO airlock movement, left the notty in for another 2 weeks, still nothing. what might have happened? eg: does sugar (liquid malt extract sugar) in the Muntons or any brand can kits become NOT fermentable? Never had this problem ever happen before in 40 years of brewing. Hmmm

@KegLand 11 ай бұрын

It sounds a bit strange. What sanitizer do you use? Did you remember to oxygenate the wort. We really need to know more about your procedure. Nottingham is a beast and generally if there is an issue I would more likely have something to do with the process you have in place before the yeast is pitched.

@davidamackay Жыл бұрын

The Trent has nothing to do with the water used in Burton ales, the source is a below ground aquifer. So saying that Nottingham ales use the same water is completely wrong

@KegLand Жыл бұрын

For a typical Burton on Trent style the information here is probably useful to get a water profile: www.brewersfriend.com/brewing-water-target-profiles/

@mollepolle 11 ай бұрын

Yep. Yep. Yep. Yep. Yep. Yep. Yep. Yep. Yep yep. Yep. Yep Efficient. Yep. Yep. :D You've got to love the Aussies.

@KegLand 11 ай бұрын

Yeah sorry about that. I really said Yep way too many times. I need some more practice doing interviews. It's normally just me talking and I felt a bit awkward just sitting there I think.