Fermenting Cool with Nottingham

[markp]

Just looking for some reassurance really.

Managed to get a brew done on Saturday....bit unplanned really, and the only yeast really suitable that I had ready to use was Nottingham.
Temperature control on fridge now works so I decide to pitch big at 15 degrees C. I re-hydrated 30g of yeast.

Almost 48 hrs in and I'm not getting the usual krausen of yeast.
I think it is fermenting, albeit very slowly.....there are little patches of froth and some globules of yeast have risen to the surface.

Never done a cool ferment before.....someone please tell me it will be fine :pray:

Given recent bad reports on Nottingham....hopefully the yeast is okay. Previously I've fermented good beer with yeast from the same batch.

ATB

 

[phettebs]

Mark,
I've fermented with Notty down to around 16 or 17C and actually pitched lower than that. It did start slowly but attenuated fine. I also move mine to a warmer area after the active fermentation dies down.

Baz

 

[markp]

Thanks Barry......I thought as much.
I was just looking for some reassurance; particularly given Nottinghams dubious rep at the moment.

 

[markp]

Fermenting nicely now