Description
LalBrew Nottingham Ale 11 g – versatile English ale yeast from Lallemand
LalBrew Nottingham is an English-style ale yeast from Lallemand, selected for its high performance and versatility. It gives a neutral to slightly fruity flavour and ferments consistently across many different conditions, which makes it an ideal house strain for a wide range of beer styles. Nottingham is one of Lallemand's original Heritage Strains.
Traditional styles include pale ale, amber, porter, stout and barley wine. The yeast can also be used for golden ale, kölsch, lager-style beers, IPA and imperial stout. It is stress tolerant and suits high-gravity beers, sours and restarting stuck fermentations.
Technical data
- fermentation temperature: 10–25 °C
- attenuation: 78–84 %
- flocculation: high
- alcohol tolerance: 14 %
- pitch rate: 50–100 g per hl of wort
- flavour and aroma: neutral to slightly fruity
- POF negative (no spicy phenols)
- pack size: 11 g
How to use the yeast
Lallemand recommends sprinkling the yeast directly on the wort (dry pitching), ideally while the fermenter is being filled. According to Lallemand there is no significant difference between dry pitching and rehydration for Nottingham. At 20 °C fermentation can be complete in 4 days. At lower temperatures you can make lager-style beers, with fermentation complete within about 9 days.
Store the yeast dry and below 4 °C in its unopened vacuum pack. An opened pack should be resealed, kept cold and used within 3 days.
Specifications and instructions
Frequently asked questions about LalBrew Nottingham
What temperature should Nottingham ferment at?
Lallemand states 10–25 °C for traditional styles. Keep the temperature stable, because fermentation generates its own heat.
Do I need to rehydrate Nottingham?
No. Lallemand recommends sprinkling the yeast directly on the wort and states that rehydration gives no significant improvement for Nottingham.
How much yeast do I need?
Lallemand recommends 50–100 g per hl. An 11 g pack in 20 litres equals 55 g/hl. Strong beers and difficult fermentations may need more yeast and yeast nutrient.
Can I make lager with Nottingham?
Yes, lager-style beers. At low fermentation temperatures Nottingham can ferment an all-malt wort in about 9 days.
Related
Betaling
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