LalBrew® Nottingham English Ale Dry Yeast

  • LalBrew® Nottingham English Ale Dry Yeast Front of package
LalBrew® Nottingham English Ale Dry Yeast Front of package LalBrew® Nottingham English Ale Dry Yeast back of package

LalBrew® Nottingham English Ale Dry Yeast

SKU Y005

PRICE AS CONFIGURED:

$5.99

Product Details

LalBrew® Nottingham English Ale Dry Yeast (Danstar) strain was selected for its highly flocculent (precipitating) and relatively full attenuation (transforming sugar into alcohol) properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for an ale yeast, allowing the full natural flavor of malt to develop. Good tolerance to low fermentation temperatures, 14°C (57°F), allow this strain to brew lager-style beer. Optimum temp: 57°-70° F. An innovative new vacuum packaging method allows the brewer to ensure that the package is fully sealed prior to use.

  • Beer Styles: English Ales,  Pale Ales, Ambers, Porters, Stouts, and Barleywines
  • Aroma: Slightly Fruity, Neutral 
  • Fermentation Temperature Range: 50 - 72°F
  • Optimum Temp: 57°-70° F
  • Attenuation: High
  • Flocculation: High
  • Alcohol Tolerance: 14% ABV

Additional Information

Support Documents Click here for documents
SKU

Y005
Yeast Format Dry
Flocculation High
Min Fermenting Temp

57
Max Fermenting Temp

70

Customer Reviews

Based on 2 reviews
100%
(2)
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A
Andy K.
For tearing it up

I've been making a lot of Old Ales and Barleywines the last couple of years. I tend to use a couple of different yeasts at the same time. A packet of S0-4, US-05 and also a packet of Nottingham. The 3 together will tear through even fairly beastly Barleywines. Did one that was 13 and change and it took off like a rocket. It was actually too much. It looked like that cartoon in Charlie's book: "Hair too much yeast." I had some trouble getting some of my Old Ales to prime in a reasonable amount of time. I've decided that the Nottingham will help. It's good up to 14%. I'm not even worried about it. I know it'll do the job from experience.

R
Randell H.
Efficient yeast!

Beer took off quick in what would be temperature a little cool for ale. Haven’t tasted the beer yet to explore the flavor profile.

Customer Reviews

Based on 2 reviews
100%
(2)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
A
Andy K.
For tearing it up

I've been making a lot of Old Ales and Barleywines the last couple of years. I tend to use a couple of different yeasts at the same time. A packet of S0-4, US-05 and also a packet of Nottingham. The 3 together will tear through even fairly beastly Barleywines. Did one that was 13 and change and it took off like a rocket. It was actually too much. It looked like that cartoon in Charlie's book: "Hair too much yeast." I had some trouble getting some of my Old Ales to prime in a reasonable amount of time. I've decided that the Nottingham will help. It's good up to 14%. I'm not even worried about it. I know it'll do the job from experience.

R
Randell H.
Efficient yeast!

Beer took off quick in what would be temperature a little cool for ale. Haven’t tasted the beer yet to explore the flavor profile.