nottingham_yeast_danstar_20190123105824

Nottingham Beer Yeast -Ale yeast

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  • Description

 Nottingham yeast is fast to start ,settles nicely and ferments out well.

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 and 500 gram vacuum-sealed packages. 

Microbiological Properties:

  • Classified as Saccharomyces cerevisiae.
  • A top fermenting yeast.
  • The typical analysis of the active dried strain:
    • Percent solids 93%–95%
    • Living yeast cells 5 x 109 per gram of dry yeast
    • Wild yeast < 1 per 106 yeast cells (Lysine method)*
    • Bacteria < 1 per 106 yeast cells*

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

*According to ASBC and EBC methods of analysis.

Brewing Properties:

  • 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.