Lallemand Nottingham High Performance Ale Yeast (11g) - waterintobeer

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Stouts and Barleywines. In addition to these traditional styles, Nottingham can be used to produce Golden Ale, Kölsch, Lager-style beers, IPA, and Imperial Stout, among many others. LalBrew® Nottingham is a relatively neutral ale strain that is stress tolerant making it a good choice for high gravity, sour and other challenging fermentation conditions. Classified as a Saccharomyces cerevisiae , a top fermenting yeast.

Typical Analysis of LalBrew® Nottingham Yeast:

Percent solids 93% – 97%

Living Yeast Cells ≥ 5 x 109 per gram of dry yeast

Wild Yeast < 1 per 106 yeast cells

Bacteria < 1 per 106 yeast cells

Finished product is released to the market only after passing a rigorous series of tests

*According to the ASBC and EBC methods of analysis In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® Nottingham yeast exhibits:

Vigorous fermentation that can be completed in 4 days

High Attenuation and High Flocculation

Neutral to slightly fruity and estery flavor and aroma

The optimal temperature range for LalBrew® Nottingham yeast when producing traditional styles is 10°C

(50°F)* to 22°C (72°F)

*at lower temperature it is possible to ferment lager-style beers in all-malt wort within 9 days

Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort. Less