16 replies to this topic

[Poptop]

Hey Fellas, is there a comparable WLP or WY to Danstar's Nottingham?
 
Or maybe a second suggestion.  I'm making a seasonal with a complicated grain bill.  A recipe given to me by a local brewery.  I couldn't get enough of this beer back in Nov/Dec.  The owner was kind enough to share.  I am entertaining using a Belgian yeast but I know I should try and stay closer to the recipe.
 
Here it is for your thoughts and suggestions.  Thanks, Mike

79% - Pilsner - Weyerman
4.2% - Barke Vienna - Weyermann
4.2% - Crystal Rye - Weyermann
4.2% - Spelt - Weyermann
4.2% - Cara aroma - Weyermann
4.2% - Munich 1- Weyermann

Hops:
2.5 # - Mandarina Bavaria (6% AA) - First Wort Hop
5 # - Mandarina Bavaria (6% AA) - 5 min
40 # - exp. Chocolate wholeleaf Hops (5.2%) - Hop Back Tun

Yeast:
Nottingham Lallemand

32 IBUs
OG = 18.0 °P
FG = 2.0 °P
Oh, and don't pay attention to the amount of hops as I simply worked a 5 gallon batch to 33 IBU's.

[positiveContact]

why not just use Nottingham?

[Poptop]

why not just use Nottingham?

Good question. I was just looking for similar in the others.

[neddles]

Good question. I was just looking for similar in the others.

WLP039 (a seasonal)  is the reputed equivalent to Nottingham. Also, do not ferment Notty until you have that temp control in place or it will probably be quite yucky.

[Poptop]

WLP039 (a seasonal)  is the reputed equivalent to Nottingham. Also, do not ferment Notty until you have that temp control in place or it will probably be quite yucky.

Yes Sir. I'll have my chamber home by Friday. Picked up the Ink Bird thermostat and it is a breeze. I'm reading that Nottingham can work in the mid 50's. I've never ever done anything that low.

[neddles]

Yes Sir. I'll have my chamber home by Friday. Picked up the Ink Bird thermostat and it is a breeze. I'm reading that Nottingham can work in the mid 50's. I've never ever done anything that low.

I did a cider with it at ~50F. It turned out very nice.

[positiveContact]

I'd say if you want to be close to the recipe just use Nottingham.

 

otherwise I say just use whatever you think might be good.  WLP002 maybe?

[dmtaylor]

Notty and US-05 are not too far different.

[positiveContact]

Notty and US-05 are not too far different.

 

not that I've done a triangle test or anything but I don't find nottingham to have a similar character to US-05.

[Poptop]

I have a splendid cake of 05. Hmmmmmm...... To be honest, in my minimal 71 batches to date, 05 has seen many, and it has never let me down from good results.

But I still love to experiment with others more often than not.

[MyaCullen]

not that I've done a triangle test or anything but I don't find nottingham to have a similar character to US-05.

O5 has some, Notty? not so much, very boring yeast, with a hint of tartness

 

Mike, if you're looking to be true to the original, just  get some dry Notty and roll with it.

Edited by miccullen, 22 July 2016 - 07:25 AM.

[positiveContact]

O5 has some, Notty? not so much, very boring yeast, with a hint of tartness

 

Mike, if you're looking to be true to the original, just  get some dry Notty and roll with it.

 

yeah - the tartness is mostly what I get out of it.

[Poptop]

O5 has some, Notty? not so much, very boring yeast, with a hint of tartness
 
Mike, if you're looking to be true to the original, just  get some dry Notty and roll with it.

Yes. I guess I'd be stupid to not do the recipe as it is intended. From there I can tweak.

[MyaCullen]

yeah - the tartness is mostly what I get out of it.

not even much of that

 

My first all grain beer ever was a Pilsnerish blonde ale  Gambrinus 2-row and Carapils to 1.050 bittered with Cluster to 30 IBU and finished with 3/4 oz of US Saaz @20min and 1.25 oz US Saaz @ flameout, fermented with Notty @ 65F.  Dead ringer for Coors Banquet Beer, and pretty quaffable.

[positiveContact]

not even much of that

 

My first all grain beer ever was a Pilsnerish blonde ale  Gambrinus 2-row and Carapils to 1.050 bittered with Cluster to 30 IBU and finished with 3/4 oz of US Saaz @20min and 1.25 oz US Saaz @ flameout, fermented with Notty @ 65F.  Dead ringer for Coors Banquet Beer, and pretty quaffable.

 

it's a yeast I haven't used lately.  I kind of wonder if my opinion would be different now that my brewing practices are a little better.

[MyaCullen]

it's a yeast I haven't used lately.  I kind of wonder if my opinion would be different now that my brewing practices are a little better.

an expbeeriment is in order!

 

ETA;  that beer was in 2005, but I remember it quite distinclty, being my jump to AG.

Edited by miccullen, 22 July 2016 - 08:19 AM.

[denny]

not that I've done a triangle test or anything but I don't find nottingham to have a similar character to US-05.

Agreed. Notty is tart, 05 is fruity.