A lot of yeast in suspension

[calumrobertson]

I brewed a summer ale last saturday and used Nottingham yeast for the first time. Obviously its been a bit warm and it's probably not going to turn out fantastically given that but hopefully it should be fine. The wort has been sitting at about 23-24C since Saturday and its been fermenting fine and hasnt been too quick. However, there seems to be a hell of a lot of white crud in suspension still and it doesnt really seem to be settling out much even though fermentation has slowed right down.
I took a small sample from the tap and it tastes fine (its obviously very 'new' though) but the sample was packed with sediment. Just wondering if this is common with Nottingham or not. I will transfer it to a secondary on sunday for a week at least anyway but there is a slight nag it might be an infection that is causing so much sediment but i've never really seen one and it seems to taste ok...any advice?
Cheers.

[Dr. Dextrin]

I wouldn't worry at this stage. I've brewed with Nottingham in recent hot spells and the beer has turned out fine. Being yeasty at this stage is normal IME (depending on how long fermentation actually takes) and I reckon on leaving it at least 3 more weeks to get clear beer if not fining it. Nottingham yeast does settle out well, but not instantly! In fact, in bottles, you can often pour the whole bottle and not get any yeast it's that firm.

[Eric]

It is reasonable to expect a sample taken from a tap at this stage to be at least cloudy as it will clear from the top down.
This is the time of year (in UK) when chances of things you don't want in your beer are raised. That said, with reasonable caution you can brew with odds in your favour although it will likely have a shorter life. If it is infected there is nothing you can do so treat it the best way you can and assume it isn't. Try and cool it if possible but take care not to introduce any possible nasties.

[Wolfy]

From what you've described, I'd suggests it's pretty normal behavior, does not really sound like an infection, especially if it tastes fine.
Just give it lots more time, when fermentation has finished, you could use some finings and/or cold-crash it to settle out the yeast if you need to.

[calumrobertson]

Cheers guys, yeah thought it was just wanted to get the wisdom of others on the subject too since i'd not used that yeast before and it is probably 'too' hot for brewing but all good experience.