Nottie and krausen formation

[CC]

Just looking for a bit of advice....

I have used danstar Nottingham before with poor temperature control and produced some solventy beers (temperatures usually around 20c). Fermentation has always been vigorous with a good krausen after 24 hrs.

I've invested in a temp controller and pitched a pack of rehydrated Nottie ( in date and vacuum pack intact) into 25l at og 1.044 at 16c. I've set the temp for 14.5.
Owing to space restrictions in my fridge I can't fit an airlock on top of the fermenting vessel.
30 hrs post pitching and now at 14.5c there is no sign of a krausen forming..as this is my only way of telling if it's actively fermenting im a little concerned.
What should I expect re krausen  when should I expect it at this temperature and with this yeast???
Can a krausen fail to form but fermentation still happen at this lower temp??

Any advice/experiences would be appreciated

[imark]

14.5 is a low temperature to use that yeast at. Bump it up to 18-20 and you should be good

[CC]

I've had Fusel alcohol taints with Nottie at 18-20c so was looking to avoid this... I've been told that 14-17c is fine for this yeast and that it's practically a lager yeast....
Just don't know what to expect as I've never fermented at these lower temperatures

[Leann ull]

Way too low at 14 who told you that
aim for 18-19 crank to 20 after a week to finish out.
Fermentation should always be a controlled process not a bucket jumper to start

[CC]

Chatted to some experienced Brewers at a south Dublin club meeting during the summer ( at the height of my taint issues) and the consensus was that Nottie does best at 15c ( unless I've misremembered!).... Also danstar themselves say 14-17c...

[Bubbles]

Chatted to some experienced Brewers at a south Dublin club meeting during the summer ( at the height of my taint issues) and the consensus was that Nottie does best at 15c ( unless I've misremembered!).... Also danstar themselves say 14-17c...

Errr.. no chance you heard that information at an SD meet!

Notty should be just fine at 20C, it will not throw fusels at that temperature unless you pitch at a higher temperature or your thermometer is off.

[Leann ull]

SHANNA!!!!!!
Forgive them Homebrew Lord they know not what they say!

Only joking SCD has really come on and I think you misheard, I really wouldn't b happy below 17 and over 22

[cruiscinlan]

Notty should be just fine at 20C, it will not throw fusels at that temperature unless you pitch at a higher temperature or your thermometer is off.

The issue with the English ale yeasts is fermenting too low as opposed to anything else isn't it?  That's what I've heard/read and why I don't use them as I've not got proper temperature control.

However Danstar say it works from 14C-21C http://www.danstaryeast.com/company/products/nottingham-ale-beer-yeast 

[irish_goat]

Up here in the cold north where my brother doesn't ever put the heating on I've still managed to get great results with notty. The fermentation room is normally around 15c but if I wrap a duvet round the fermenter it brings it to 18c and the yeast chugs along nicely.

[CC]

Just an update lads...
So I pulled the fermentation vessel out of the fridge and had a look in through the airlock hole last night and with the help of a bright torch I could see.....

2cm of really healthy looking krausen floating on what should now be beer!
Clean co2 aromas coming off vessel too

This was 36 hrs after pitching at 16.5c
Temp set at 14.5 which was achieved and maintained 6hrs post pitching

17 days time hopefully I have a really clean low yeast profile beer!

[imark]

If you want neutral yeast profile you should probably use US05. If you got fusel alcohol from Nottingham at 20C I'd say I wasn't the temperature that was the issue. More likely to be poor yeast health or infection.
Glad it's tipping along now. Let us know how you get on.

[Bubbles]

Cc, it could be the 30C water you're rehydrating the yeast in. Seems a bit high, but the instructions might say otherwise.

CH, you're very quick to point the finger there dude! I don't believe shanna had anything to do with that particular bit of advice.

Notty is particularly unforgiving when fermented warm. I'd try sprinkling next time, or rehydrating in cooler water. If it was me..

[Bubbles]

Notty should be just fine at 20C, it will not throw fusels at that temperature unless you pitch at a higher temperature or your thermometer is off.

The issue with the English ale yeasts is fermenting too low as opposed to anything else isn't it?  That's what I've heard/read and why I don't use them as I've not got proper temperature control.

However Danstar say it works from 14C-21C http://www.danstaryeast.com/company/products/nottingham-ale-beer-yeast 

It's both really.. If you ferment too low you run the risk of the yeast floccing out and not starting at all. You also run the risk of suppressing the ester production, which you really want from an English yeast strain.

I wouldn't let the lack of temperature control put you off doing English styles. The temperature range is quite broad, you just need to be a bit careful not to ferment at high or low extremes.

[Qs]

I used Notty at 16 for an IPA once and it was fine. Heard of people going lower too for faux lagers but I'd imagine it takes a bit of looking after to get it to work.

[CC]

Ok lads so final gravity with hydrometer looking like a 1.012/1.013...
Racked off last night with a very healthy looking yeast cake, no signs of infection and what seems to my taste buds to be a very tasty beer!