Lallemand gives clear instructions that Nottingham can be pitched directly into wort or you can rehydrate the yeast in sterile water which will cause the yeast less stress. It is also notable that Boots pharmacy, which sold homebrew kits in the 1970s is headquartered in Nottingham. It may be that the strain was originally sourced from the yeasts provided with homebrew kits stocked at pharmacists at the time. The name Nottingham refers to a city in Englands midland region.Īll notable breweries in Nottingham where the strain may have been sourced have closed. It is unclear where the original yeast strain originated. This opens up styles like Kolsch, Golden ales and lager-like beers. The temperature range the Nottingham yeast works in means that you can drop fermentation temperatures down to around 10☌ / 50☏ and produce lager-like beers with crisp and clean profiles. Pale ales, IPA, Amber, Brown Ale, Mild, Stout, Porter, Old Ale, Barleywine. Most English beer styles call for yeast that produces subtle esters and the alcohol tolerance of Nottingham means you could consider the following range of beer styles: The versatility and neutral profile of Nottingham mean it is a suitable yeast for many beer styles. Yeast Cell Count: > 55,000,000,000 (55 billion) per 11g sachet Nottingham Yeast Beer Styles Key Figures For Lallemand Nottinghamįermentation Temperature: ideally 10-22☌ (50-72☏) High flocculating yeasts will quickly attract themselves together which encourages them to sediment onto the bottom of the fermenting vessel leaving a clear beer. It has high levels of flocculation.įlocculation refers to the habit of yeast clumping together after fermentation. Nottingham yeast will typically produce bright, clear beers relatively quickly. Neutral yeasts like Nottingham allow the malt and hops to take centre stage without contributing too much flavour of its own. Nottingham yeast has a clean and neutral profile and will produce slight fruity and peppery esters although these will be subtle. Neutral Flavour ProfileĪll yeast produce flavour and aroma compounds and esters that will contribute to the flavour of the finished beer. Attenuation will be affected by the type of beer being brewed with higher gravity beers having a lower level of attention. Nottingham yeast typically has a high attenuation ranging from 75 – 85% or more. The attenuation is expressed as a percentage so 60% attenuation would indicate that 60% of the sugar has been converted to alcohol and 40% remains in the beer.
This yeast strain is widely known as a strong fermenter with good attenuation.Īttenuation is the degree to which a yeast strain will ferment the sugar available on the wort.
#Nottingham yeast temperature range how to#
Next time it might be a good idea to work out how much yeast you need (there is a recommended pitch rate for a reason), invest in some temperature control, do a bit of planning so you get a good clean ferment and make nice beer.īelieve me, learning how to brew won’t shrink your dick, do the basics right and you will make better beer.Lallemand Nottingham is a dry yeast that has a neutral flavour and aroma, excellent attenuation and good flocculation. Let it finish fermenting (cooler) and taste it to see if it’s drinkable. To reduce the harm get the beer off the old yeast ASAP, rack the beer to another fermenter, or even a keg. There is a bunch of other stuff that will happen too, it gets a bit more complex, but the average age of the yeast cells goes up, so you get more dying cells and the heat accelerates their breakdown (Autolysis) and you get a bunch of other off flavours. With the amount of yeast you had at the start the reproductive phase was probably pretty short as a lot of yeast will consume all the available Oxygen very quickly then start the ferment, so esters are likely to be lower than you would get from underpitching. Esters are mainly made during the early stages of fermentation as the yeast is reproducing. With a lot of yeast it makes all the heat quickly. Yeast makes heat when it ferments working hotter tends to make more fusels (higher alcohols) during the ferment.
I know its trendy but it is a pretty silly idea. Why anyone would want to pressure ferment an ale (or a lager for that matter) is beyond me.
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