BeerBorg

Last tuesday I brewed a batch of Rye Pale, chilled, cooled to ferment temp in chest freezer, pitched Nottingham. The next day it was bubbling away merrily, after a few more days it stopped. (Notty!) I plan to brew again soon and want the ferm chamber space. The basement is mid to upper 70s, I would move the current batch out to finish. My understanding is that when activity is over, the beer will finish well at warmer temps. What do you say?

I’ve not tried it but have heard that once the bulk of fermentation is over, warmer is fine but hue soon and how warm.........I don’t know. Notty isn’t the cleanest yeast but I’ve only used it twice in the last 5 years.

You are correct. After the bulk of fermentation is over it will be fine to allow to warm up without changing the flavor profile. Just like a D rest with a lager it's the same for an ale and can help the yeast clean up.

Thank guys.
I find Notty very clean at low temps, around 60. I set the controller at 64 with two degree variation, so it fermented below 66. That may not be as clean as I prefer, but I also wanted a quick ferment. I'll probably brew again this week.

What they said. At the point you are at in that fermentation pretty much all the ester production that is going to happen has already happened. Raising temps isn't going to do anything except "get 'r done".

To me, Notty seems exceptionally clean at lower temps.

But then we are talking about me. What do I know about clean, Mr. Belgian funky Brett house man?

Dog-piling on here: Yep, move it and brew another. I've only used Not on my 2 Berliner Weiss brews and they both finished very quickly. After those first few days, I've done the same thing as you are planning - freeing up my chest freezer for another brew by putting the one that is past active fermentation at room temp.

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I don't have much to add except for something of an aside.

Nottingham is ostensibly an English ale yeast, but it ferments really cleanly at low temperatures and really behaves more like an American west coast ale yeast IMHO. At low enough temperatures, it almost acts like a lager yeast.

Nottingham is a quick fermenter, and it probably finished the main work after a couple of days, so you should be good to go.

Thank you all.