Nottingham is an English style ale yeast selected for its high performance ability and versatility. Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts and Barleywines. Furthermore, this highly versatile yeast strain allows for tremendous creativity when brewing beers out of the regular spectrum: in addition to these traditional styles, Nottingham gives the possibility of creating styles such as Golden Ale, Kölsch, Lager-style beers, IPA, and Imperial Stout, among many others.
Technical Data Sheet for this yeast can be viewed / download from HERE
In Lallemand’s Standard Conditions Wort at 20°C (68°F) 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
The optimal temperature range for 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.