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.
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!
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.
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.
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?
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
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.
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.
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
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/
![3 MORE English Ale Yeasts Part 2 [Side By Side Comparison] - Brew Dudes](http://i.ytimg.com/vi/uaK7aycX-Ug/mqdefault.jpg)
Kee- yeah, yeah, yeah, yep, yeah.
We can’t hear Richard over this mate. Might be worth editing sound to make it more watchable
Yes, annoying af
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.
@@KegLand it’s all good mate. Was just highlighting some ideas for improvement
So hard to hear Richard talking. definitely need two mics
That's strange. Richard did have a lapel mic but perhaps I should have turned his volume up a bit.
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!
I would agree. Lallemand have a fantastic team that are very knowledgeable on the yeast and we should really take advantage of them.
Just used Nottingham in an Imperial Stout. Less than 12 hours after pitching it was pumping, and just powered through. It’s a beast.
Yes it's certainly a beast. I really like this yest for this reason.
Mate you need to setup the mic before start drinking haha
Yes we will do that next time.
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?
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.
Most yeasts quickly die in wort that already contains alcohol. This is where Nottingham is different and can survive this type of abuse.
How to pitch in this scenario? Rehydrate the notty and pitch or need to make a starter with the notty?
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.
How much metabisulphite did you use? I must say for cider I would normally use EC1118 not Nottingham.
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?
Always best to pitch according to the manufacturers recomendations
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
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.
Another banger
Yep. Yep. Yep. Yep. Yep. Yep. Yep. Yep. Yep yep. Yep. Yep Efficient. Yep. Yep. :D You've got to love the Aussies.
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.
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
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/
Yep, Yep, Yep.....
Sorry. I rellly need some more practice at interviewing others.
Yep yep yep yeah yep yeppers
Okey dokey lemon squoky!
notty slaps for sure
yes it certainly does!
Audio is out of sync 😢
Sorry about that. Did not notice this before but now that you say it I see what you mean. Will pay more attention to this next time.
stop saying yea for gods sake