LalBrew Nottingham – High Performance Ale Yeast
£4.45
Neutral flavour and consistent performance across diverse fermentation conditions make this an ideal strain for producing a wide variety of beer styles.
50 in stock
Description
LalBrew Nottingham – High Performance Ale Yeast
LalBrew Nottingham™ is an English-style ale yeast selected for its high performance and versatility. Neutral flavour and consistent performance across diverse fermentation conditions make LalBrew Nottingham™ and ideal house strain for producing a wide variety of beer styles. Through moderate expression of β-glucosidase and β-lyase enzymes, LalBrew Nottingham™ can promote hop biotransformation and accentuate hop flavour and aroma. LalBrew Nottingham™ is one of the original Heritage Strains selected from the Lallemand Yeast Culture Collection when Lallemand Brewing was founded in 1992. 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, LalBrew Nottingham™ can be used to produce Golden Ale, Kölsch, Lager-style beers, IPA, and Imperial Stout, among many others. LalBrew Nottingham™ is a stress tolerant making it a good choice for high gravity, sours, re-starting stuck fermentations and other challenging fermentation conditions.
Brewing Properties
In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew 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 LalBrew Nottingham™ yeast when producing traditional styles is 10°C – 25°C (50°F – 72°F)
- This is a POF-negative strain.
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.
Quick facts
| Strain | Saccharomyces cerevisiae |
|---|---|
| Beer styles | American Amber Ale, American Barleywine, American Brown Ale, American IPA, American Pale Ale, American Stout, American Wheat, Baltic Porter, Belgian Blonde Ale, Belgian Dark Strong Ale, Belgian Golden Strong Ale, Belgian Pale Ale, Blonde Ale, Bohemian Pilsner, Brown Porter, California Common, Classic American Pilsner, Cream Ale, Dark American Lager, Doppelbock, Dortmunder Export, Dry Stout, Dusseldorf Altbier, Eisbock, English Barleywine, English Brown Ale, English IPA, Extra Special Bitter, Foreign Extra Stout, German Pilsner, Imperial IPA, Irish Red Ale, Kolsch, Maibock/Helles Bock, Mild, Munich Dunkel, Munich Helles, Oatmeal Stout, Oktoberfest/Marzen, Old Ale, Ordinary Bitter, Robust Porter, Roggen/Rye, Russian Imperial Stout, Schwarzbier, Scottish Ale, Session IPA, Special/Best Bitter, Strong Scotch Ale, Sweet Stout, Traditional Bock, Vienna Lager, Weizenbock, Witbier |
| Attenuation | 78-84 |
| Temperature range | 10 – 25°C (50 – 77°F) |
| Flocculation | High |
| Aroma | Slightly fruity, neutral |
| Alcohol tolerance | 14% ABV |
| Pitching rate | 50 – 100g/hL |
STORAGE
- Store LalBrew Verdant IPA™ yeast in a vacuum-sealed package in dry conditions below 4°C (39°F). LalBrew Verdant IPA™ will rapidly lose activity after exposure to air.
- Do not use packets that have lost vacuum. Re-seal opened packs, store them in dry conditions below 4°C (39°F), and use within 3 days. If the opened package isre-sealed under vacuum immediately after opening, yeast can be stored below 4C° (39°F) until the indicated expiry date. Do not use yeast after expiry date printed on the pack.
- Storing it correctly and using it before the expiry date guarantees performance. However, Lallemand dry brewing yeast is very robust and some strains can tolerate brief periods under sub-optimal conditions.
DRY PITCHING
Dry pitching is the preferred method of inoculating wort. This method is simpler than rehydration and will give more consistent fermentation performance and reduce the risk of
contamination. Sprinkle the yeast evenly on the surface of the wort in the fermenter while filling it. The motion of the wort filling the fermenter will aid in mixing the
yeast into the wort. Dry pitching LalBrew Verdant IPA™ shows no significant differences in fermentation performance compared to rehydration.
REHYDRATION
Only use rehydration of yeast prior to pitching when equipment does not easily allow for dry pitching. Significant deviations from rehydration protocols can result in longer fermentations, under-attenuation and increased risk of contamination.
Additional information
| Weight | 0.011 kg |
|---|---|
| Manufacturer |
