LalBrew Nottingham™ – High Performance Ale Yeast (11g)

LalBrew Nottingham™ is an English style ale yeast selected for its high performance and versatility for a wide variety of styles and fermentation conditions. 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, 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.
 
Microbiological Properties
Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
 
Typical Analysis of LalBrew Nottingham™ Yeast:
- Percent solids  93% – 97%
- Viability ≥ 5 x 10^9 per gram of dry yeast
- Wild Yeast  < 1 per 10^6 yeast cells
- Bacteria  < 1 per 10^6 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
 
Brewing Properties
In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew London™ 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.