If you are looking for amazing versatility from an ale yeast look no further than Nottingham dry brewing yeast. Nottingham offers great performance with every batch allowing brewers to cover a wide variety of beer styles with just one yeast type.
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast allowing the full natural flavor of malt & hops to develop.
The recommended fermentation temperature range of this strain is 14¡ to 21¡C (57¡ to 70¡F) with good tolerance to low fermentation temperatures (12¡C/54¡F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance Nottingham is a great choice for creation of higher-alcohol specialty beers!
Nottingham is available in 11 gram vacuum-sealed sachets.
¥ 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.
|Attenuation||Medium - High 8 - 12 %|
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