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Nottingham yeast8/13/2023 Leave undisturbed for 15 minutes, then stir to suspend yeast completely, and leave it for 5 more minutes at 30-35☌. Do not use wort, or distilled or reverse osmosis water, as loss in viability will result. Sprinkle the yeast on the surface of 10 times its weight in clean, sterilized water at 30-35☌ (86-95F). Rehydration guidelines are quite simple, and present a much lower risk of contamination than a starter, which is unnecessary with dried active yeast. Rehydration of Nottingham is recommended for use, and will reduce osmotic stress on the yeast when rehydrated and pitched in liquid form. Find your exact recommended pitching rate with the Pitch Rate Calculator in the Brewers Corner at Rehydration: A pitching rate of 25g per 100L of Nottingham can be used in the production of Ciders. For beers above 14%, the yeast will require a nutrient such as 1g/hL of Servomyces. A pitching rate of 50g per 100L of wort to achieve a minimum of 2.5 million viable cells per ml A pitching rate of 100g per 100L of wort to achieve a minimum of 5 million viable cells per ml The pitching rate may be adjusted to achieve a desired beer style or to suit processing conditions Nottingham has an ABV tolerance of 14%. For Nottingham yeast, pitching rate varies between 50 grams and 100 grams of active yeast to inoculate 100 liters of wort. Flavour and Aroma: Usage:ĭepending on the desired gravity of the beer, among other variables, different yeast pitching rates should be applied. In Lallemand Standard Conditions Wort at 20☌ (68☏) 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 Nottingham yeast when producing traditional styles is 10☌ (50☏)* to 22☌ (72☏) *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. Typical Analysis of Nottingham Yeast: Percent solids 93% – 97% Living Yeast Cells ≥ 5 x 10 9 per gram of dry yeast Wild Yeast < 1 per 10 6 yeast cells Bacteria < 1 per 10 6 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: 500g Brick (SAVE 39% OFF 11g Sachet Price)Ĭlassified as a Saccharomyces cerevisiae, a top fermenting yeast.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. Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts and Barleywines. Lager-style beer has been brewed with Nottingham, however low fermentation temperature requires adaptation of the pitching rate to ensure proper attenuation.Lallemand Brewing Nottingham is an English style ale yeast selected for its high performance ability and versatility.Best when used at traditional ale temperatures after rehydration in the recommended manner.Because of flocculation, it may tend to slightly reduce hop bitter levels. The aroma is slightly estery, almost neutral and does not display malodours when properly handled.Shows flocculation at completion of fermentation, and settling is promoted by cooling and use of fining agents and isinglass.Fermentation rate, fermentation time and degree of attenuation is dependent on inoculation density, yeast handling, fermentation temperature and the nutritional quality of the wort. High attenuation, reaching a final gravity near 1008 (2°P). Quick start to fermentation, which can be completed in 4 days above 17☌. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers! The recommended fermentation temperature range of this strain is 14° to 21☌ (57° to 70☏) with good tolerance to low fermentation temperatures (12☌/54☏) that allow this strain to be used in lager-style beer. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. Nottingham offers great performance with every batch, allowing brewers to cover a wide variety of beer styles with just one yeast type. If you are looking for amazing versatility from an ale yeast, look no further than Nottingham dry brewing yeast.
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