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. LalBrew Nottingham™ can promote hop biotransformation and accentuate hop flavour and aroma. 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 yeast making it a good choice for high gravity beers and re-starting stuck fermentations and other challenging fermentation conditions.
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50 to 100 g/hl at ideally 10-25°C (50-77°F).
Usage
The optimal temperature range for LalBrew Nottingham™ yeast when producing traditional styles is 10-25°C (50-77°F). The pitch rate will affect the fermentation performance and flavour of the beer. More stressful fermentations such as high gravity, high adjunct or high acidity may require higher pitch rates and additional nutrients to ensure a healthy fermentation. Fermentation can be completed in 4 days (9 days at lower temperatures making lager styles) with high attenuation and flocculation.
① 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.
② With prior rehydration:
Alternatively, sprinkle the yeast in minimum 10 times its weight of sterile water or boiled and hopped wort at 15 to 25°C (59°F to 77°F). Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.
| Weight | 0.11 kg |
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