hey guys, i brewed a Centennial Blonde this weekend, my OG was 1.038, missed by 0.002 cos it was suppose to be 1.040 but ill take it, anyway i used the Notty yeast for this batch and i know i have to check my gravity to see if the yeast is done or if it needs more time, but for this OG, how much do i expect for a FG? around what numbers? and how much time it will take to this yeast to do the job? Danstar says that it could be as fast as 4 days, if i leave it longer than that is ok? First time using the Nottingham so i had to ask.
IMO your FG will probably be around 1.006-1.009 if you hit a typical mash temp and fermentation temp. I've never racked off before 1 week in primary. Take a reading, wait 2 days and take another. If it doesn't move its done.
Nottingham finishes very dry, so assuming a normal mash temp @jaredmull is in the ballpark on FG. I wanted to address your question regarding leaving it on the yeast for 4 days. My standard protocol is 3 weeks for a moderate or mid-high gravity beer and maybe 2 weeks for a low gravity beer like yours, but if I'm patient I'll still give it 3 weeks. You'll be amazed at how much cleaner your beer is if you are patient with primary times.
4 days is rushing things. Even if the gravity stabilizes, it doesn't mean your beer is done. Yeast impact a lot of compounds in beer that have a negligible effect on gravity but a high impact on flavor, and specifically, I'm thinking about off flavors. Common off-flavor compounds like acetaldehyde and diacetyl may get consumed by yeast even after they have consumed all the fermentable sugars. More time and a couple taste tests are warranted, in my opinion. Don't move your beer off the yeast too soon, or you may eventually encounter these off-flavors.
Yeah this is my first time using this yeast but im really patient, im use to the saison 3724 yeast, it was the only yeast i could use so far, but with the Cool Brewing Cooler im now trying lower temp yeast and the temp in the cooler is 60 to 64F. Im very patient and i was thinking of leaving it in the fermenter for 2 weeks but when i read about the 4 days i was confused. Tx for sharing your experience with me. Ill let you know how it ends. Btw i mashed at 156F do know if this affect my FG.
Four days is definitely too soon to pull it completely off the yeast. They still have a lot of work to do. Fg might be a bit higher. Or it might not.
