Lallemand Nottingham Ale Beer yeast
11g sachet of Lallemand Nottingham Ale Beer yeast.
The Nottingham strain was selected for its highly flocculent (precipitating) and relatively full attenuation (transforming sugar into alcohol) properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for an ale yeast, allowing the full natural flavor of malt to develop. Good tolerance to low fermentation temperatures, 14°C (57°F), allow this strain to brew lager-style beer. Optimum temp: 57°-70° F. An innovative new vacuum packaging method allows the brewer to ensure that the package is fully sealed prior to use.
- Classified as Saccharomyces cerevisiae
- Top-fermenting yeast
- Typical analysis of active dry strain: Solids 93%-95%
- Living yeast cells ≥5 x 109 per gram of dry yeast
- Wild yeast <1 per 106 yeast cells (Lysine method)
- Bacteria <1 per 106 yeast cells
- Finished product is released to market only after passing a rigorous series of tests
- Quick start to fermentation, which can be completed in 4 days above 17°C.
- High attenuation, reaching a final gravity near 1008 (2°P).
- Fermentation rate, fermentation time and degree of attenuation is dependent on inoculation density, yeast handling, fermentation temperature and the nutritional quality of the wort.
- Shows flocculation at completion of fermentation, and settling is promoted by cooling and use of fining agents and isinglass.
- The aroma is slightly estery, almost neutral and does not display malodours when properly handled. Because of flocculation, it may tend to slightly reduce hop bitter levels.
- Best when used at traditional ale temperatures after rehydration in the recommended manner.
- Lager-style beer has been brewed with Nottingham, however low fermentation temperature requires adaptation of the pitching rate to ensure proper attenuation.
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