NOTTINGHAM YEAST FULL

Because of flocculation, it may tend to slightly reduce hop bitter levels. The aroma is slightly estery, almost neutral and does not display malodours when properly handled.Shows flocculation at completion of fermentation, and settling is promoted by cooling and use of fining agents and isinglass.Fermentation rate, fermentation time and degree of attenuation is dependent on inoculation density, yeast handling, fermentation temperature and the nutritional quality of the wort.High attenuation, reaching a final gravity near 1008 (2°P).Quick start to fermentation, which can be completed in 4 days above 17☌.

*According to ASBC and EBC methods of analysis.

Wild yeast < 1 per 106 yeast cells (Lysine method)*įinished product is released to the market only after passing a rigorous series of tests.

Living yeast cells 5 x 109 per gram of dry yeast.

The typical analysis of the active dried strain:.

Classified as Saccharomyces cerevisiae.

Nottingham is available in 11 gram vacuum-sealed sachets and 500 gram vacuum-sealed packages. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers! The recommended fermentation temperature range of this strain is 14° to 21☌ (57° to 70☏) with good tolerance to low fermentation temperatures (12☌/54☏) that allow this strain to be used in lager-style beer.

NOTTINGHAM YEAST FULL

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 Nottingham strain was selected for its highly flocculant & relatively full attenuation properties.

Nottingham yeast