Nottingham is an English style ale yeast selected for its high performance ability and versatility. Furthermore, this highly adaptable yeast strain allows for tremendous creativity when brewing beers out of the regular spectrum. Nottingham can also be used in the production of cider. At lower temperature it is possible to ferment lager-style beers in all-malt wort within 9 days.
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.
Wide variety of ales
Fruity, estery, neutral
10 - 22°C (50 - 72°F)
50 - 100g/hL to achieve a minimum of 2.5 - 5 million cells/mL