Hi All. I am a fairly experienced homebrewer and have recently used NBS Classic English Ale Yeast and NBS West Coast Style Ale Yeast on my last two brews. I have experienced issues with both brews and wondered if anybody else has had any (similar) issues with these yeasts?
The NBS Classic English Ale Yeast fermeted out a Timothy Taylor Landlord clone in about 3 days flat and then sat there apparently doing nothing (F.G. remained the same over the remaining 7-10 days I left in my primary fermenter). I have never experienced that with a yeast before. I was wary about using NBS yeast in my next brew but went against my instinct and tried using NBS West Coast Style Ale Yeast. I wish I hadn't now! The 1.050 OG brew started ferementing vigorously within a few hours and went down to 1.030 in 48hrs according to my Tilt. I contacted the supplier after it had sat at 1.030 for 24hrs and they advised that this yeast starts very quickly and would then tick over going down more gradually over the following days, however, I can report that it is still at 1.030 after 72hrs!
Temperature control of my brews has been with an Inkbird so should not be the issue. I drew of some wort today, double checked the gravity and then added some (bread) yeast to the sample. The sample began ferementing very quickly showing that fermentables are still present in the wort. Stirring up the yeast is the last resort, before doing that I am going to add some more yeast to try to get it fermenting again with a non NBS yeast I hasten to add. This is really just a rescue attempt now to try to salvage this brew!
Yeast nutrients should not be an issue as I have many successful brews under my belt (some prize winning) without ever using yeast nutrient and my process has not changed on these last two troublesome brews.
Any feedback or comments would be welcome, thanks.
The NBS Classic English Ale Yeast fermeted out a Timothy Taylor Landlord clone in about 3 days flat and then sat there apparently doing nothing (F.G. remained the same over the remaining 7-10 days I left in my primary fermenter). I have never experienced that with a yeast before. I was wary about using NBS yeast in my next brew but went against my instinct and tried using NBS West Coast Style Ale Yeast. I wish I hadn't now! The 1.050 OG brew started ferementing vigorously within a few hours and went down to 1.030 in 48hrs according to my Tilt. I contacted the supplier after it had sat at 1.030 for 24hrs and they advised that this yeast starts very quickly and would then tick over going down more gradually over the following days, however, I can report that it is still at 1.030 after 72hrs!
Temperature control of my brews has been with an Inkbird so should not be the issue. I drew of some wort today, double checked the gravity and then added some (bread) yeast to the sample. The sample began ferementing very quickly showing that fermentables are still present in the wort. Stirring up the yeast is the last resort, before doing that I am going to add some more yeast to try to get it fermenting again with a non NBS yeast I hasten to add. This is really just a rescue attempt now to try to salvage this brew!
Yeast nutrients should not be an issue as I have many successful brews under my belt (some prize winning) without ever using yeast nutrient and my process has not changed on these last two troublesome brews.
Any feedback or comments would be welcome, thanks.