Wilko yeast

[Cqr]

I have read many times that Wilkos ale yeast is Nottingham
Is this still the case

 

[MyQul]

Yup. AFAIK. I used it in a pseudo lager about a month ago and fermented at about 16C/17C no probs. Chucked it in a bitter over the weekend and its doing the business as I type

 

[Robin54]

Yup. AFAIK. I used it in a pseudo lager about a month ago and fermented at about 16C/17C no probs. Chucked it in a bitter over the weekend and its doing the business as I type

Interesting???

 

[MyQul]

Interesting???

What? that you can pseudo lager with notty? You can ferment with it all the way down at 14C. Which is only 2C off "proper" lager yeast

 

[Robin54]

No Mate...Im Interested..learning all the time

 

[Cqr]

Thanks mc qul

 

[MyQul]

It's a good yeast to use in winter if you only have a cold room to ferment in. Kind of like the high temp tolerant yeasts people in summer only the other end of the temp scale

 

[Cqr]

I use Nottingham often at over£3 a go
But if Wilkos is Nottingham for less than £2 I'am happy

 

[MyQul]

Wilko's yeast is so cheap you don't need to bother harvesting and can just pitch a new pack each time. If I'm not using a "specialist" yeast for a particular flavour,attenuation, etc, I just use notty. I really like it, especially as you can also pseudo lager with it and it lso sticks to the bottom of the bottles like poo to a blanket

 

[LarryF]

I use it all the time and re-pitch it twice per packet, three brews for £1.75, what's not to like.

 

[Notlaw]

Yup, its Gervin Ale / Lallemand Nottingham.

The only difference between Gervin/Wilko and the Lallemand one is that they are packaged in different factories. When Lallemand needed to build a new packaging line, they had to farm production out to a third party. Munton's stepped in and Gervin was released to the world. Once Lallemand got their new packing line up and running, they started packing it as Nottingham. The Lallemand packs are in that vacuum sealed pack rather than the conventional pack... same gear inside though.

 

[jayjt29]

I use it all the time and re-pitch it twice per packet, three brews for �£1.75, what's not to like.

Do you just put fresh wort into the yeast cake or harvest it Larry?

Cheers
Jay :)

 

[terrym]

It's a good yeast to use in winter if you only have a cold room to ferment in. Kind of like the high temp tolerant yeasts people in summer only the other end of the temp scale

That's quite an interesting statement re the Notty which I hadn't thought about. For those who don't have brew fridges or water baths and have unheated houses, or an unheated spare room, that would be really useful. All it means is that the primary will take a few days longer.
The only question I have is are there any noticeable differences in taste between a brew done at 14*C with this yeast compared to one say at 19*C or even higher?

 

[Notlaw]

That's quite an interesting statement re the Notty which I hadn't thought about. For those who don't have brew fridges or water baths and have unheated houses, or an unheated spare room, that would be really useful. All it means is that the primary will take a few days longer.
The only question I have is are there any noticeable differences in taste between a brew done at 14*C with this yeast compared to one say at 19*C or even higher?

Probably a cleaner taste I would have thought. Not that its an estery yeast anyway mind you.

 

[Covrich]

Yup its a great cheap yeast clean and neutral. and flocculates quickerr than US05.. I read a few people think US05 lets the hops through a bit better whereas notty can mute them a touch.. not sure about that myself.. I have done a few with notty and they seemed okay and I have a few conditioning now so I will see.. Us05 def takes a good few weeks before it sticks in the bottles where as notty is like it very early.

 

[MyQul]

That's quite an interesting statement re the Notty which I hadn't thought about. For those who don't have brew fridges or water baths and have unheated houses, or an unheated spare room, that would be really useful. All it means is that the primary will take a few days longer.
The only question I have is are there any noticeable differences in taste between a brew done at 14*C with this yeast compared to one say at 19*C or even higher?

As others have said at 14C it's quite clean, so good for pseudo lagering too. Not sure about what kind of ester's you'd get at higher temps (US-05 is said to have peachy flavours at higher, and weirdly enough lower temps)

 

[LarryF]

Do you just put fresh wort into the yeast cake or harvest it Larry?

Cheers
Jay :)

Jay, it's a lot simpler than that, when I've finished bottling you always have a little bit of beer in the bottom of the FV. I take two sanitised bottles and I shake up the FV to mix it all together then I fill both bottles 1/3 full with the beer trub mix and put the lids on and put them to one side. When my new wort is ready I top up one of the bottles, give a good shake and then tip the whole bottle in to the FV and off it goes. The second bottle goes in the fridge as a back up just in case the first doesn't work but it's never been the case. I will use a packet of yeast and re-pitch it twice but I've read on here that it can up to five times before mutating but wiser heads than me can confirm that.

 

[Slid]

Jay, it's a lot simpler than that, when I've finished bottling you always have a little bit of beer in the bottom of the FV. I take two sanitised bottles and I shake up the FV to mix it all together then I fill both bottles 1/3 full with the beer trub mix and put the lids on and put them to one side. When my new wort is ready I top up one of the bottles, give a good shake and then tip the whole bottle in to the FV and off it goes. The second bottle goes in the fridge as a back up just in case the first doesn't work but it's never been the case. I will use a packet of yeast and re-pitch it twice but I've read on here that it can up to five times before mutating but wiser heads than me can confirm that.

I use this approach too, but add a slight variation in that I leave a good litre or so of green beer behind, so as to get 5 or 6 x 250ml bottles for the fridge. Never any problems with this, even the time I pushed it out to eleven x 250ml bottles.

I read that washing yeast with water will lead to it being stored under a nutrient poor medium and that green beer is the best medium to store under.

Since my 11 x bottles will have been in the fridge for many months, I can definitely vouch for this as an approach.

I do only do one "generation" though. One dry yeast packet (US 05 usually) for 6 brews, but 1 brew gen1 and 5 brews gen2. I would not really trust the HB sanitation over multiple "generations".

 

[Cqr]

How long will they last in the fridge

 

[LarryF]

I did see a post on this but I can't remember by who, he has kept all the trub from a brew in a jar in the fridge. Every brew he takes 5 or 6 spoons and either pitches or makes a starter. The trub came from a brew in November and is still going strong.