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If you are looking for amazing
versatility from an ale yeast, look no further than Nottingham
dry brewing yeast. Nottingham offers great performance with
every batch, allowing brewers to cover a wide variety of
beer styles with just one yeast type.
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 nitrogen-purged
sachets and 500 gram vacuum-sealed packages.
Bulk volumes are available for commercial use on request.
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.
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