Nottingham Yeast

General brewing ingredients discussion

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Nottingham Yeast

Postby Witch Doctor Dale » Wed Nov 14, 2007 9:24 am

I used this recently in a cider. I mistakingly grabbed this, was meaning to use one I had expereince with. The cider finished nice and dry but has a yeasty flavor (reminds me of the things I made in college, back when homebrewing was still illegal, information was hard to find, ans bread yeast was used from time to time). Also, the "yeast cake" on the bottom of the bottles is extremely fluffy, I bottled in Grosch bottles, so pouring this without stirring up the yeast is very difficult. With aging will this settle into a firmer cake? What about the yeast flavour? Would appreciate those with experience on this type of yeast to respond.
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Postby scottt » Wed Nov 14, 2007 9:27 am

I've used Nottingham before (never for cider) and don't recall it being particularly "fluffy". Would a cold crash help compact the cake?

I've got a couple packets in the fridge now and will have to pay attention when I use them next.
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