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.
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.
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
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort
Data Sheet: Nottingham High Performance Ale Yeast