Nottingham ale yeast is an English strain selected for its versatility and high-performance ability. If you're looking for a clean, solid fermentation, Danstar's Nottingham will get the job done. Besides being perfect for bitters, porters, stouts and barleywines, try using it for Kölsch, lager-style beers, IPAs or even imperial stouts.
At 20°C Nottingham yeast exhibits:
• Vigorous fermentation that can be completed in 4 days
• High attenuation and high flocculation
• Neutral to slightly fruity and estery flavour and aroma.
The optimal temperature range for Nottingham yeast when producing traditional styles is 10°C to 22°C.
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.
It is recommended that you rehydrate dried yeast prior to pitching.