Danstar Nottingham - Gluten Free Dry Yeast

In stock
Danstar Nottingham Lallemand ale yeast
Dry yeast for ales.

The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. 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 recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!

• 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 malodours 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.

11 Gr.

Gluten Free. GMO free.

Origin: Austria
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