Species : Ale
Fermentation Temp Range (°F) : 50-72
Apparent Attenuation Range (%) : High
Flocculation : High
Alcohol Tolerance : Up to 9% ABV
Pitching/Fermentation : Quick start to fermentation, which can be completed in 4 days above 17°C.
High attenuation, reaching a final gravity near 1008 (2°P).
Fermentation rate, fermentation time and degree of attenuation is dependent on inoculation density, yeast handling, fermentation temperature and the nutritional quality of the wort.
Shows flocculation at completion of fermentation, and settling is promoted by cooling and use of fining agents and isinglass.
The aroma is slightly estery, almost neutral and does not display malodorous when properly handled. Because of flocculation, it may tend to slightly reduce hop bitter levels.
Best when used at traditional ale temperatures after rehydration in the recommended manner.
Lager-style beer has been brewed with Nottingham, however low fermentation temperature requires adaptation of the pitching rate to ensure proper attenuation.
Notes : Nottingham is an English style ale yeast selected for its high performance ability and versatility. Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts and Barleywines. Furthermore, this highly versatile yeast strain allows for tremendous creativity when brewing beers out of the regular spectrum: in addition to these traditional styles, Nottingham gives the possibility of creating styles such as Golden Ale, Kölsch, Lager-style beers, IPA, and Imperial Stout, among many others.
Best Styles : American Amber Ale, American Barleywine, American Brown Ale, American IPA, American Pale Ale, American Stout, American Wheat, Baltic Porter, Belgian Strong, Belgian Golden Strong, Belgian Pale Ale, Blonde Ale, Bohemian Pilsner, Brown Porter, California Common, Classic American Pilsner, Cream Ale, Dark American Lager, Doppelbock, Dortmunder Export, Dry Stout, Düsseldorf Altbier, Eisbock, English Barleywine, English Brown Ale, English IPA, Extra Special Bitter, Foreign Extra Stout, German Pilsner, Imperial IPA, Irish Red Ale, Kolsch, Maibock, Helles Bock, Mild, Munich Dunkel, Munich Helles, Oatmeal Stout, Oktoberfest, Marzen, Old Ale, Ordinary Bitter, Robust Porter, Roggen Rye, Russian Imperial Stout, Schwarzbier, Scottish Ale, Session IPA, Special Bitter, Strong Scotch, Sweet Stout, Traditional Bock, Vienna Lager, Weizenbock, Witbier
Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.
Liquid Yeast Substitution : White Labs 039
Dry Yeast Substitution : Nottingham, BRY-97 American West Coast Ale Yeast (Danstar)