Lallemand Nottingham Yeast – Full Information To Nottingham Yeast

Nottingham yeast is among the most versatile and well-liked yeast strains in the marketplace for homebrewers. 

Nottingham is a dry yeast pressure produced by Lallemand, it has a clear and impartial profile and is synonymous with English model beers. It’s a confirmed quick and fast fermenter and might end fairly dry even in larger alcohol beers.

A part of the flexibility of Nottingham is because of the truth it really works in so many kinds of beer and performs persistently. If there was a simple solution to describe the character it might be impartial and this can be one of many the explanation why it is among the most typical yeast strains in the marketplace.

Nottingham Yeast Profile

Lallemand Nottingham is a dry yeast that has a impartial flavour and aroma, wonderful attenuation and good flocculation.

Nottingham Attenuation

This yeast pressure is extensively generally known as a robust fermenter with good attenuation.

Attenuation is the diploma to which a yeast pressure will ferment the sugar accessible on the wort. The attenuation is expressed as a proportion so 60% attenuation would point out that 60% of the sugar has been transformed to alcohol and 40% stays within the beer.

Nottingham yeast sometimes has a excessive attenuation starting from 75 – 85% or extra. Attenuation shall be affected by the kind of beer being brewed with larger gravity beers having a decrease degree of consideration.

Impartial Flavour Profile

All yeast produce flavour and aroma compounds and esters that can contribute to the flavour of the completed beer. 

Nottingham yeast has a clear and impartial profile and can produce slight fruity and peppery esters though these shall be refined. Impartial yeasts like Nottingham enable the malt and hops to take centre stage with out contributing an excessive amount of flavour of its personal.

Nottingham Flocculation

Nottingham yeast will sometimes produce vibrant, clear beers comparatively shortly. It has excessive ranges of flocculation.

Flocculation refers back to the behavior of yeast clumping collectively after fermentation. Excessive flocculating yeasts will shortly entice themselves collectively which inspires them to sediment onto the underside of the fermenting vessel leaving a transparent beer.  

Key Figures For Lallemand Nottingham

Fermentation Temperature: ideally 10-22°C (50-72°F) 

Flocculation: Excessive

Attenuation: Excessive

Alcohol Tolerance: as much as 14% ABV

Yeast Cell Depend: > 55,000,000,000 (55 billion) per 11g sachet

Nottingham Yeast Beer Kinds

The flexibility and impartial profile of Nottingham imply it’s a appropriate yeast for a lot of beer kinds. 

Most English beer kinds name for yeast that produces refined esters and the alcohol tolerance of Nottingham means you could possibly contemplate the next vary of beer kinds:

Pale ales, IPA, Amber, Brown Ale, Gentle, Stout, Porter, Outdated Ale, Barleywine.

The temperature vary the Nottingham yeast works in means that you may drop fermentation temperatures all the way down to round 10°C / 50°F and produce lager-like beers with crisp and clear profiles. This opens up kinds like Kolsch, Golden ales and lager-like beers. 

Nottingham Yeast Origins

It’s unclear the place the unique yeast pressure originated. The identify Nottingham refers to a metropolis in Englands midland area.

All notable breweries in Nottingham the place the pressure could have been sourced have closed.

It could be that the pressure was initially sourced from the yeasts supplied with homebrew kits stocked at pharmacists on the time. It is usually notable that Boots pharmacy, which offered homebrew kits within the Seventies is headquartered in Nottingham. 

Pitching Nottingham Yeast

Lallemand offers clear directions that Nottingham will be pitched straight into wort or you may rehydrate the yeast in sterile water which can trigger the yeast much less stress.

There is no such thing as a instruction to aerate wort or present further vitamins as Lallemand states the yeast have been conditioned to outlive rehydration both pitching straight or rehydrating in sterile water.

The advice for 0.5 – 1g per litre of beer signifies that 1 sachet of 11g is sufficient for a 20 litre batch on the decrease finish of this advice.

Direct Pitching Nottingham

The simplest technique of pitching this yeast is to easily sprinkle it onto the floor of the cooled wort or into the wort because the fermenter is being stuffed. Preserve the temperature of the wort going into the fermenter the identical as your required fermentation temperature to keep away from stressing the yeast.

Rehydrating Nottingham

Rehydrating yeast could be a greater possibility if you’re involved about excessive ABV beers or desire a actually impartial profile within the beer because the yeast cells shall be much less harassed than direct pitching.

Lallemand directions are difficult as a result of they’re meant for business brewers, they’re as follows:

The subsequent steps contain attemperating the rehydrated yeast to the wort temperature. Because the volumes for homebrewers are lots smaller attemperation will happen naturally inside quarter-hour so you may pitch the rehydrated yeast slurry straight into the wort.

A easy set of rehydration directions will be discovered right here is you’re not sure of what to do.