General Description

Lallemand’s Nottingham is a true versatile powerhouse capable of producing such a wide variety of different styles that it would be impossible to list them all. Some of these styles include Pale Ales, Porters, Stouts, Kolsch, Lager style beers and many others. This yeast is a relatively neutral and stress tolerant strain that’s a perfect choice for when you don’t know what to throw at the situation.

Characteristics

This yeast produces a neutral fermentation with subtle, slightly fruity notes.

This yeast has a high apparent attenuation.

This yeast has a high rate of flocculation.

The alcohol tolerance for this yeast is around 12 - 14% ABV.

Fermentation Guidelines

The optimal fermentation temperature for this yeast is around 10 - 22°C

Though fermentation temperatures below and above this temperature range are possible, lower fermentation temperatures will produce a slower rate of fermentation and even stagnation below 10°C while higher fermentation temperatures will produce a higher rate of fermentation but at the cost of neutrality and possible increase of ester production.

It is recommended to use a pitching rate of 0.5 – 1g yeast p/L of wort.

Can be pitched either directly or after rehydration.

Direct pitching

Pitch the yeast directly in the fermentation vessel on the surface of the wort at or above the fermentation temperature.
Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available to avoid clumps. Ideally, the yeast will be added during the first part of the filling of the vessel; in which case hydration can be done at wort temperature higher than fermentation temperature, the fermenter being then filled with wort at lower temperature to bring the entire wort temperature at fermentation temperature.

With prior rehydration

Alternatively, sprinkle the yeast in minimum 10 times its weight of sterile water or boiled and hopped wort at 25 - 29°C. Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.

Storage

For less than 6 months: the product must be stored below 24°C. For more than 6 months: the product must be stored below 15°C.  For short periods not exceeding 7 days there is an exception to these rules.

Shelf life

36 months from production date. Refer to best before end date printed on the sachet. Opened sachets must be sealed and stored at 4°C and used within 7 days of opening. Do not use damaged sachets.