Nottingham yeast8/8/2023 ![]() ![]() ![]() I am curious what Fermentis will say and, depending on their answer, may switch to storing in the fridge.īTW Kelsey, rest assured that I won't be freezing harvested yeast. Anyway, I have been doing this for quite a while, thinking that I was preserving cell count, and it seems to work, but maybe I am doing more harm than good.I always let the yeast warm up for at least an hour (as Danstar recommends) and often for 24 hours. I have emailed them to ask and will report back what they say. Fermentis and kit yeasts are not hard like Danstar packages so maybe they are not vacuum packed? I checked the Fermentis website to see what they say about freezing and could not find anything. Hmm, maybe I was reading into it what I wanted? It seems that the fact it is vacuumed packed is important/protective. Just rereading it now and see that while they say freezing is better than storing at room temperature, they don't say how it compares to keeping it in the fridge. Before I started doing this I did a little reading on the subject and here is what Danstar says about freezing their products: I was thinking that if storing in the fridge is good, storing the the freezer would be even better. If you start harvesting as per the method you linked to in another post, then the freezer is a definite no go. It may be different for dry yeast although I still err on the safe side and keep it in the fridge. It can kill it' date=' unless it is mixed with glycerin. I'd be cautious about storing yeast in the freezer. By clicking the "Get PDF" button, you'll be able to download the entire paper.Īlthough stored in the freezer until the day before use). The exact article is very likely to be the first (or at worst one of the first three) in the list. *if that link doesn't work because of the included unique session identifier in the URL, go to google scholar and use the search terms "rehydrate Nottingham yeast". It will easily handle freezing, and should he wish, he'll find scientific evidence for that too. Otto mistakenly remarked storing Nottingham in the freezer is deleterious that is not the case. The preparation of the yeast, the vehicle used when dehydrating, the state of the yeast when dehydrated, and the yeast strain used all affect the viability of the yeast and the technique used for storage, as well as the way the it should be rehydrated. Stirring early, not leaving it long enough, using water that's too hot or too cold all affect the viability of the end result (as you can see in graphs 3 and 4 for the Nottingham, and 5 and 6 for Munich). Do nothing else except trying to maintain the temp at 25 C for another 45 to 60 mins. Then, only after that 15 mins, very very gently stir with a sanitised spoon. Sprinkle the yeast evenly over the top and do absolutely nothing else for the next 15 mins, except cover with plastic wrap or foil. A 250 ml pyrex jug or a soup/dessert bowl) and try to maintain that temp as best as possible over the next hour or so.Ģ. Pour 25 degree C water into a broad vessel (eg. While the instructions on the packet will give you a good result, they don't seem to emphasise the exact steps to get the very best result. It's fortuitous you are talking about rehydrating Nottingham, because last year I found a scientific paper* that covered this exact subject (as well as Lallemand Munich Wheat yeast, referred to in the paper as LAL2 and LAL4 respectively). While Coopers yeast handles warm temps better, it is still is best at 66-68F (19-20C ), which is true of almost all ale yeasts in any case (with a few exceptions). After my experience this past winter, I am going to start using Nottingham a lot more. I had problems this winter with flat beer with Coopers yeast, because my bottles got too cold and the yeast dropped out and went dormant, but Nottingham still carbonated my bottles normally. It is very clean if brewed in the low 60s, or mid 60s some say it can even be brewed in the 50s.Its tolerance of low temperatures is a good thing as far as I am concerned. It throws Ringwood-esque esters if fermented at >68F (wort temp, not ambient temp), which may not be appropriate to some styles. I would also say that it is a cool weather yeast. The thing to keep in mind with Nottingham is that it is very attenuating and can dry a beer out too much sometimes it is a good idea to compensate by throwing in a little (150-250gm) maltodextrin into your recipe so mouthfeel does not get too thin. It really seems to need the rehydration (mind you, my packages might have been a bit on the old side, although stored in the freezer until the day before use). The times I have just sprinkled my fermentations were sluggish. Sometimes I have rehydrated it, as the manufacturer says, and sometimes I have just sprinkled. I have not used Nottingham that often but will share my experience. ![]()
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