LalBrew® Nottingham High Performance Ale Yeast

Microbiological Properties

Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew® Nottingham Yeast:
Percent solids 93% – 97%
Living Yeast Cells ≥ 5 x 109 per gram of dry yeast
Wild Yeast < 1 per 106 yeast cells
Bacteria < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests
*According to the ASBC and EBC methods of analysis
Brewing Properties

In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® Nottingham yeast exhibits:
Vigorous fermentation that can be completed in 4 days
High Attenuation and High Flocculation
Neutral to slightly fruity and estery flavor and aroma
The optimal temperature range for LalBrew® Nottingham yeast when producing traditional styles is 10°C
(50°F)* to 22°C (72°F)

*at lower temperature it is possible to ferment lager-style beers in all-malt wort within 9 days
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.