LalBrew Nottingham™ is an English-style ale yeast selected for its high performance and versatility. Neutral flavor and consistent performance across diverse fermentation conditions make LalBrew Nottingham™ and ideal house strain for producing a wide variety of beer styles. Through moderate expression of ?-glucosidase and ?-lyase enzymes, LalBrew Nottingham™ can promote hop biotransformation and accentuate hop flavor and aroma. LalBrew Nottingham™ is one of the original Heritage Strains selected from the Lallemand Yeast Culture Collection when Lallemand Brewing was founded in 1992. Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts and Barleywines. In addition to these traditional styles, LalBrew Nottingham™ can be used to produce Golden Ale, Kölsch, Lager-style beers, IPA, and Imperial Stout, among many others. LalBrew Nottingham™ is a stress tolerant making it a good choice for high gravity, sours, re-starting stuck fermentations and other challenging fermentation conditions.
Fermentation Temp Range
10 - 25°C (50 - 77°F)
Classified as Saccharomyces cerevisiae, a top fermenting yeast. Typical Analysis of LalBrew Nottingham™ Yeast:
≥ 5 x 10⁹ CFU per gram of dry yeast
< 1 per 10⁶ yeast cells
< 1 per 10⁶yeast cells
Finished product is released to the market only after passing a rigorous series of tests *See specifications sheet for details
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.
This is a POF Negative strain.
The optimal temperature range for LalBrew Nottingham™ yeast when producing traditional styles is 10 - 25°C (50 - 77°F) at lower temperature it is possible to ferment lager-style beers in all-malt wort within 9 days.
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.
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