Lallemand Nottingham - Three Chins Brewing

Lallemand Nottingham

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Lallemand (LalBrew®) Nottingham English style ale yeast is well established and widely known among a homebrewing community. It is loved and respected by homebrewers for its high performance, ability to deliver solid results for a wide variety of styles and fermentation conditionsLalBrew® Nottingham is a relatively neutral ale strain and produces low concentrations of fruity and estery aromas. It is stress-tolerant which makes it a good choice for high gravity and other challenging fermentation conditions.

BEERS TO BREW: Pale Ales, Ambers, Porters, Stouts, Barleywines, Golden Ale, Kölsch**, Lager-style beers**, IPA, IIPA, NEIPA, Imperial Stout, Specialty/Fruit/Veg/Spiced beers.

** Ferment on the cooler side of the temperature scale.

INGREDIENTS: Yeast (Saccharomyces cerevisiae), emulsifier E491.

FERMENTATION: Ideally at 10-22°C (50-72°F).

PITCHING: 11g per 20 L (50 - 100g/hL to achieve a
minimum of 2.5 - 5 million cells/mL).

ATTENUATION: High.

FLOCCULATION: High.

SEDIMENTATION: Medium. 

REHYDRATION INSTRUCTIONS: Rehydration of Nottingham is recommended for use, and will reduce osmotic stress on the yeast when rehydrated and pitched in liquid form. Rehydration guidelines are quite simple, and present a much lower risk of contamination than a starter which is unnecessary with dried active yeast. Sprinkle the yeast on the surface of 10 times its weight in clean, sterilized water at 30-35°C (86-95F). Do not use wort, or distilled or reverse osmosis water, as loss in viability will result. DO NOT STIR. Leave undisturbed for 15 minutes, then stir to suspend yeast completely, and leave it for 5 more minutes at 30-35°C. Then adjust the temperature to that of the wort and inoculate without delay. Attemperate in steps at 5-minute intervals of 10°C to the temperature of the wort by mixing aliquots of wort. Do not allow attemperation to be carried out by natural heat loss. This will take too long and could result in loss of viability or vitality. Temperature shock, at greater than 10°C, will cause formation of petite mutants leading to long-term or incomplete fermentation and possible formation of undesirable flavors. Nottingham yeast has been conditioned to survive rehydration. The yeast contains an adequate reservoir of carbohydrates and unsaturated fatty acids to achieve active growth. It is unnecessary to aerate wort upon first use. When using Lallemand Brewing Yeasts, you may repitch the yeast just as you would any other type of yeast according to your brewery’s SOP for yeast handling.