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Date: 12 Jul 2006 03:48:02
From: Washu
Subject: Nottingham yeast at low temp
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Just racked to 2nd a wee heavy fermented cold w/nottingham yeast and
wonder if my results are typical.
Volume 3 US Gallons
6.5 lbs M&F DME
4 oz De-bittered Black Malt
4 oz Carapils
4 oz Honey Malt
2 oz Roasted Barley 300L
2 oz Bamberg Smoked Malt
1 pkg Nottingham Dry Yeast
Made a 1/2 gal starter with 1/2 lb DME because the yeast packets were
almost hot to the touch when UPS finally stopped jacking me around and
actually delivered the package and wanted to proof the yeast. Moved the
carboy to a large ice chest filled with water and ice and pitched when
temp was ~70F. Had a nice krausen after ~three hours, put a couple more
frozen two-liter bottles in the bath and went to bed. Next morning the
bath temp was 43F! Still had what I would describe as a rocky krausen
and there was activity in the carboy. Let the temp rise to ~55F over
the next 24-36 hours and held it there for four days then let it rise
to ~65 where it stayed for three more days and it looked like it was
done. After temp had gotten to the low 50s it did form a nice krausen,
maybe an inch or so, never violent though. Let the carboy sit at
ambient (70F) for a couple of days before I racked and saw a little
activity but that could have been from moving it around, the change in
temp, who knows. When I racked the SG was 1.027 down from 1.104 which
is pretty much where I wanted it but a lot higher than I expected from
this yeast. I'm wondering if the yeast flocced out on me too soon,
pulled a little over into the 2nd just in case, or is 10.3 ABV about
all this yeast will do?
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Date: 12 Jul 2006 15:23:30
From: John 'Shaggy' Kolesar
Subject: Re: Nottingham yeast at low temp
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On 12 Jul 2006 03:48:02 -0700, <rgrantha@yahoo.com > wrote:
> When I racked the SG was 1.027 down from 1.104 which
> is pretty much where I wanted it but a lot higher than I expected from
> this yeast. I'm wondering if the yeast flocced out on me too soon,
> pulled a little over into the 2nd just in case, or is 10.3 ABV about
> all this yeast will do?
IMO, I didn't see any problems with what you did. 43F isn't normal for
fermenting with ale yeast, but it shouldn't cause any permanent harm. You
may have had some temperature shock, depending on how fast it got down to
that temp, but the yeast should have recovered from that without any
major problems.
The ABV should not be a problem (10% isn't a big deal for beer yeast), what's
more important is the attenuation you got. Right now you're at ~75%
attenuation, which is pretty reasonable. I'd go ahead and leave it alone in
the secondary for awhile and then check the SG again, but based on the
attenuation you're probably close to being done.
John.
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