Get advice on making beer from raw ingredients (malt, hops, water and yeast)
-
Chicken Dipper
Post
by Chicken Dipper » Fri Sep 17, 2010 12:31 pm
I am planning a Bateman's Winter Warmer clone and hope it to come out the other end at around 6.7 % (Recipe from hopandgrain.com). I am new to AG brewing and am using dried yeast until I get my feet on the ground! I was thinking of using two packs of Nottingham, but am unsure if using two is necessary or if there is a better dried yeast for higher content brews?
Any advice greatly appreciated
-
JayM72
Post
by JayM72 » Fri Sep 17, 2010 12:36 pm
I don't think there would be any problem in using a 'normal' yeast on a 6.7% beer, afterall it's not that strong

I would also stick to one sachet (I assume you're doing a standard 23l brew).
-
dave-o
Post
by dave-o » Fri Sep 17, 2010 12:44 pm
I think one packet of Notts will do the trick, as long as you make a starter.
-
Chicken Dipper
Post
by Chicken Dipper » Fri Sep 17, 2010 12:50 pm
Thanks very much guys, 23l and 1 sachet starter it is then!
-
JayM72
Post
by JayM72 » Fri Sep 17, 2010 1:12 pm
Actually just had a look at this again and checked a pitching calculator and it is suggesting 2 sachets...now I'm unsure!
Sorry to confuse you

-
EoinMag
Post
by EoinMag » Fri Sep 17, 2010 1:15 pm
JayM72 wrote:Actually just had a look at this again and checked a pitching calculator and it is suggesting 2 sachets...now I'm unsure!
Sorry to confuse you

Use two, it's better to slightly overpitch than to under pitch.
-
JayM72
Post
by JayM72 » Fri Sep 17, 2010 3:46 pm
EoinMag wrote:JayM72 wrote:Actually just had a look at this again and checked a pitching calculator and it is suggesting 2 sachets...now I'm unsure!
Sorry to confuse you

Use two, it's better to slightly overpitch than to under pitch.
Thanks Eoin
-
Wolfy
Post
by Wolfy » Fri Sep 17, 2010 4:23 pm
Chicken Dipper wrote:I was thinking of using two packs of Nottingham, but am unsure if using two is necessary
In general the higher the gravity the more yeast you will need.
A pitching rate calculator like
the one at Mr Maltywill tell you exactly how much is recommended.
There is no need for a 'starter' with dry yeast, in most cases you are better pitching it directly (after rehydrating).
-
floydmeddler
- Telling everyone Your My Best Mate
- Posts: 4160
- Joined: Mon Feb 16, 2009 10:37 pm
- Location: Irish man living in Brighton
Post
by floydmeddler » Fri Sep 17, 2010 4:31 pm
Buy two and chuck one in. If it doesn't do the job, chuck in the other. Sorted!
-
Chicken Dipper
Post
by Chicken Dipper » Fri Sep 17, 2010 7:07 pm
Thanks very much indeed all for your advice will get two packs!
-
EoinMag
Post
by EoinMag » Sat Sep 18, 2010 1:18 pm
floydmeddler wrote:Buy two and chuck one in. If it doesn't do the job, chuck in the other. Sorted!
One will ferment the beer out, but two will do a better job as the yeast will not have to stress itself and give off-flavours, it's not a case of attenuation here, it's a case of not stressing yeast and throwing off-flavours by underpitching.
-
floydmeddler
- Telling everyone Your My Best Mate
- Posts: 4160
- Joined: Mon Feb 16, 2009 10:37 pm
- Location: Irish man living in Brighton
Post
by floydmeddler » Sat Sep 18, 2010 7:30 pm
EoinMag wrote:floydmeddler wrote:Buy two and chuck one in. If it doesn't do the job, chuck in the other. Sorted!
One will ferment the beer out, but two will do a better job as the yeast will not have to stress itself and give off-flavours, it's not a case of attenuation here, it's a case of not stressing yeast and throwing off-flavours by underpitching.
I was always under the impression that, like S04, Nottingham was so neutral that it could never give off flavours when stressed.
-
EoinMag
Post
by EoinMag » Sat Sep 18, 2010 8:43 pm
floydmeddler wrote:EoinMag wrote:floydmeddler wrote:Buy two and chuck one in. If it doesn't do the job, chuck in the other. Sorted!
One will ferment the beer out, but two will do a better job as the yeast will not have to stress itself and give off-flavours, it's not a case of attenuation here, it's a case of not stressing yeast and throwing off-flavours by underpitching.
I was always under the impression that, like S04, Nottingham was so neutral that it could never give off flavours when stressed.
I don't know of any yeast that won't throw esthers under the wrong/right conditions.
Probrewers can use one strain to produce many different flavour profiles, just by adjusting pitching rates.
-
floydmeddler
- Telling everyone Your My Best Mate
- Posts: 4160
- Joined: Mon Feb 16, 2009 10:37 pm
- Location: Irish man living in Brighton
Post
by floydmeddler » Sun Sep 19, 2010 8:27 am
Have stressed S04 loads of times back in my early days and never noticed anything. I do deliberately stress WLP300 though when brewing Weizens which gives off fantastic flavours.

-
coatesg
Post
by coatesg » Sun Sep 19, 2010 9:02 am
dave-o wrote:I think one packet of Notts will do the trick, as long as you make a starter.
Don't make a starter with dried yeast - it reduces the quality of the yeast, and so you are better off pitching two packs instead (which is what I would do here).